KEEN’S Afternoon Tea Sandwiches








Preparation Time

  • 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
  1. 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.
  2. Add KEEN’S Curry Powder and chicken, cook stirring for 2 minutes.
  3. 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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