Matcha, a powdered form of Japanese green tea, is a key component of the made-from-scratch kale and basil pesto that flavors and tints the otherwise simple chicken salad filling of these sandwiches. For best results, use culinary-grade matcha.
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
- 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.
- In a large bowl, stir together kale pesto, chicken, and 2 tablespoons mayonnaise.
- 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.
