Quick & Easy

Savoury sandwiches

Alexa Johnston bakes a dainty afternoon tea.
Savoury sandwiches
48 Item


Chicken and celery filling
Minted pea filling


1.For the chicken and celery filling, put the chicken breast, lemon and peppercorns into a small saucepan and cover with cold water. Bring slowly to the boil, simmer for 1 minute then cover and turn off the heat. Leave the chicken breast to cool in the water, then drain it (keep the water for another use – such as a light chicken stock).
2.Finely chop celery and chicken and mix them to a spreadable paste with the lemony cream or mayonnaise. Season to taste with salt and pepper.
3.For the minted pea filling, put the frozen peas into a small saucepan with ¼ cup water and bring to a simmer. Cook for about 5 minutes until the peas are tender, then drain off any water and leave to cool. Purée the peas in a small food processor with the chopped mint and the mayonnaise. Season to taste with salt and pepper.
4.Warm the butter and mix it until really soft. Spread each slice of bread with butter right to the edges, even though you will be trimming the crusts. Spread on a decent layer of butter (not lavish, but visible) as it waterproofs the bread and stops the fillings from making it soggy.
5.Use the chicken and celery filling in the brown bread and the minted peas in the white bread. Trim off all the crusts and cut each square sandwich into 4 triangles.
6.Set out on a pretty plate and garnish with curly parsley. Cover with a damp cloth until you are ready to serve them.

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