My friend Mumtaz and her mother came over for tea yesterday. They are both health conscious but tea isn’t complete with yummy tea sandwiches and scones.
I served some of the Ginger Chocolate Scones. For the cucumber sandwiches I spread the Roasted Garlic Goat Cheese Spread that I had left over and layered sliced cucumbers on top of it. The second sandwich were these chicken sandwiches and were the hit of the evening. I used whole grain bread for both sandwiches, but the flavors would go fine with any bread. Use white sandwich bread, ciabatta or even mini pita pockets if you want to. Since these were tea sandwiches they were simpler and smaller, but you can always add sliced tomatoes, lettuce, celery, cucumber, sliced boiled eggs or whatever you like in your sandwiches.
Makes 4 sandwiches
- Marinate one medium chicken breast (skin and bone on) with salt, pepper andpowdered habanero pepper*.
- Preheat oven to 325F (160C) and roast chicken breast for 25 minutes or until cooked through.
- Remove chicken, let it cool and shred.
- In a large bowl, mix together the shredded chicken with 4 tbsp low-fat mayonnaise, 1 tbsp spicy mustard, 1 finely chopped jalapeño (seeded if you do not want it too spicy), 1 tbsp finely chopped parsley, 2 tbsp minced shallots and 1 small garlic clove. Season with salt and pepper.
- Make sandwiches and layer with Pickled Radishes. If you do not have pickled radishes, go ahead and use any pickles you have in stock.
Later at night I made the same sandwich for dinner but added some of Mumtaz’s Bhagaray Tamatar or Tomato Chutney. It gave the chicken yet another spice kick and a tangy flavor.
- Habañero is the spiciest chili and looks like a small pepper (capsicum). It is also called Chinese Capsicum but is mainly grown in Yucatan, Mexico. I used powdered habañero from: Kaluystan’s
123 Lexington Avenue (28th Street), New York, NY 10016
Telephone: 1.212.685.3451 | www.kalustyans.com