The sweet addition of honey mustard to the filling of these triangular tea sandwiches brings a new flavor profile and a deliciously different taste to ordinary chicken salad. Pictured with our White Cheddar–Broccoli Quiches and Tarragon-Cucumber Canapés.
Honey Mustard–Chicken Salad Tea Sandwiches
Serves: 16
Ingredients
- 1 cup chopped rotisserie chicken (white meat only)
- 1⁄4 cup stemmed, roughly chopped baby arugula
- 2 tablespoons roughly chopped sliced almonds, lightly toasted
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1⁄8 teaspoon fine sea salt
- 8 thin slices whole wheat bread, frozen
Instructions
- In a large bowl, stir together chicken, arugula, almonds, mayonnaise, sour cream, mustard, honey, and salt. Cover and refrigerate until flavors meld, at least 4 hours and up to a day.
- Spread chicken salad in a thick even layer onto 4 frozen bread slices. Top each with a remaining bread slice. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches to create even squares. Cut each sandwich diagonally into 4 equal triangles to make a total of 16 tea sandwiches. Cover with damp paper towels and let thaw before serving, or cover with damp paper towels, place in a covered container, refrigerate, and serve within 4 hours.
