Chicken and Black Raspberry Tea Sandwiches pictured with Tuna Tea Sandwiches.
Chicken and Black Raspberry Tea Sandwiches
Serves: 24
Ingredients
- ½ teaspoon extra-virgin olive oil
- 2 tablespoons finely diced shallot
- ¼ cup black raspberry jam*
- ½ teaspoon cornstarch
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1½ teaspoons thinly sliced fresh chives
- 1½ pounds thin slices oven-roasted chicken breast
- 12 slices honey wheat bread
- Garnish: chopped fresh chives
Instructions
- In a small saucepan, heat oil over medium-low heat. Add shallot; cook until fragrant, approximately 2 minutes.
- In a small bowl, whisk together jam, cornstarch, salt, and pepper. Add jam mixture to shallot in saucepan, and bring to a boil. Cook, stirring constantly, until thickened, 2 to 3 minutes. Transfer mixture to a small heatproof bowl, and let cool completely.
- Fold chives into jam mixture. Transfer mixture to an airtight container, and refrigerate until ready to use, up to 3 days.
- Shingle half of chicken slices onto 6 bread slices. Top chicken with jam mixture, spreading in an even layer. Shingle remaining chicken on top of jam layer. Cover with remaining 6 bread slices.
- Using a long, serrated knife in a gentle sawing motion, trim and discard crusts from bread. Cut each sandwich into 4 (approximately 3×1-inch) rectangles. Cover with a damp paper towel, place in an airtight container, and refrigerate until serving time.
- Garnish with chives, if desired.
Notes
*We used Stonewall Kitchen Black Raspberry Jam.
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