KEEN’S Afternoon Tea Sandwiches
18
piecesServes
35
minutesPreparation Time
Ingredients
- 2 1/4 cups whole-egg, good quality mayonnaise
- 36 slices fresh bread, spread lightly with spreadable butter
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- Chicken & Curried Basil Sandwich
- 1/4 cup each firmly packed basil & parsley leaves, roughly chopped
- 1/4 cup chopped coriander leaves
- 1 deli roasted chicken
- 2 tender stalks celery, finely chopped
- Egg, Mustard & Sprouts Sandwich
- 2 tsp KEEN'S Mustard Powder
- 1/2 cup finely chopped chives
- 8 hard-boiled eggs, shelled, chopped
- 2 cups snow pea sprouts, trimmed
- Tuna, Cucumber & Chilli Sandwich
- 3 x Lebanese cucumbers, peeled, thinly sliced lengthways avoiding seed core
- finely grated zest and juice of ½ lemon
- 1 - 2 tsp
- 2 x 125 g cans tuna in oil, drained well
Directions
- Heat oil in a large saucepan over medium-high heat, add onion, pumpkin and potato and cook stirring for 5 minutes until vegetables begin to brown.
- Add KEEN’S Curry Powder and chicken, cook stirring for 2 minutes.
- For tuna sandwiches, scatter 1 teaspoon salt over cucumber slices in a sieve over a bowl. Stand for 20 minutes, then pat dry with paper towel. Stir KEEN’S Chilli Blend, lemon zest and juice into remaining mayonnaise. Combine tuna with enough lemon & chilli mayonnaise to moisten. Spread half the tuna mixture over 6 slices of bread, top with a single layer of cucumber slices, then remaining tuna and another 6 slices of bread. Trim crusts and cut sandwiches into rounds using a scone cutter.
Recipe Tip
Interchange the proteins and flavoured mayonnaises to make things interesting.
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