Chicken-Chutney Tea Sandwiches
Serves: 12
 
Ingredients
  • 2 cups finely chopped roast chicken
  • ⅓ cup finely chopped celery
  • ¼ cup chopped arugula
  • 6 tablespoons mayonnaise, divided
  • 3 tablespoons Major Grey chutney
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 6 slices rye and pumpernickel swirl bread
  • 3 slices rye bread
Instructions
  1. In a medium bowl, stir together chicken, celery, arugula, 4 tablespoons mayonnaise, chutney, mustard, salt, and pepper until combined.
  2. Spread remaining 2 tablespoons mayonnaise in a thin layer onto bread slices. Spread half of chicken salad onto mayonnaise side of 3 swirl bread slices. Top each with a rye bread slice, mayonnaise side up. Spread remaining half of chicken salad onto mayonnaise side of rye bread slices. Cover with remaining swirl bread slices, mayonnaise-side down, to make 3 triple-stack sandwiches.
  3. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich in half vertically and cut each half diagonally into 2 triangles. Serve immediately, or cover with a damp paper towels, place in a covered container, and refrigerate until needed, up to 1 hour.
Recipe by TeaTime Magazine at https://teatimemagazine.com/chicken-chutney-tea-sandwiches-recipe/