Matcha Pesto–Chicken Tea Sandwiches
Serves: 24
 
Ingredients
  • 2 cups packed fresh baby kale
  • 1⁄4 cup packed fresh basil leaves
  • 1⁄2 cup olive oil
  • 2 tablespoons honey
  • 1⁄2 teaspoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon matcha powder*
  • 1 1⁄2 teaspoons kosher salt
  • 2 cups shredded cooked white meat chicken
  • 1⁄4 cup mayonnaise, divided
  • 16 slices white bread
Instructions
  1. In the container of a blender, pulse together kale, basil, oil, honey, lemon zest and juice, matcha, and salt until a smooth pesto is achieved.
  2. In a large bowl, stir together kale pesto, chicken, and 2 tablespoons mayonnaise.
  3. Spread remaining 2 tablespoons mayonnaise in an even layer on bread slices. Spoon 1⁄4 cup chicken salad onto mayonnaise side of 8 bread slices and spread in an even layer. Cover with remaining bread slices, mayonnaise side down, to make 8 whole sandwiches. Using a serrated knife in a gentle sawing motion, trim and discard crusts from sandwiches to make 3-inch squares. Cut each sandwich into 3 (3x1-inch) rectangles. Serve immediately, or cover with damp paper towels, place in an airtight container, and refrigerate until serving time.
Notes
*We used culinary-grade Organic Matcha from True Leaf Tea Company, available at trueleaftea.com or 346-701-7221.
Recipe by TeaTime Magazine at https://teatimemagazine.com/matcha-pesto-chicken-tea-sandwiches/