In my entire 10 years of married life, I don’t think I ever hosted people for tea. Sure, we have had people over for dinner, and served tea with dessert, but not just only for tea. So when hubby suggested we invite some friends over for tea, I was unsure of what to do. What does afternoon tea with a family and kids look like? What do you serve? Does everything have to look pretty and matchy-matchy or can it be laid back and casual? After doing some research (thanks Pinterest!), I decided to keep it casual and have snacks that both kids and adults could enjoy.
The recipe that I’m going to share is for the sesame-crusted chicken salad sandwiches that I made. They were a hit and disappeared very quickly! The recipe came from Sarah Brown’s blog: The Food Life and I only made a few changes to it.
Sesame-Crusted Chicken Salad Sandwiches
2 whole chicken breasts, roasted and shredded
1/2 cup mayonnaise
1 tbsp sesame oil
2 tbsp fresh coriander leaves, chopped
2 tbsp, fresh chives, chopped
3 scallions, thinly sliced
Kosher salt and black pepper to taste
White bread, sliced and crusts removed
Butter, room temperature
1/4 cup toasted sesame seeds
Shred cooked chicken breasts into very small pieces. In a bowl, mix together mayonnaise and sesame oil. Add chicken and stir well until combined. Add chopped herbs and salt and pepper to taste. Set aside.
Remove crusts from bread (you can do this in stacks) and cut diagonally so you have bread triangles. Spread a very thin layer of butter on the bread. Use a small spoon or cookie scoop to scoop out chicken mixture onto the bread. Using an off-set spatula, spread the chicken salad into a thin layer. Add another piece of bread on top. Butter the long edge of your triangle sandwich and sprinkle sesame seeds onto it to cover the edge. Cover with plastic wrap and store in the fridge until about 30 minutes before serving. Remove the tray of sandwiches from the fridge and allow them to warm up to almost room temperature.