Chicken and tarragon finger sandwiches

Diana Henry / 22 June 2015

Diana Henry shares her recipe for delicate chicken and tarragon finger sandwiches, ideal for picnics or summer buffets.

Makes

16 finger sandwiches



Ingredients

  • 350g cooked chicken, chopped
  • 100g mayonnaise
  • Leaves from about 10 sprigs tarragon, finely chopped
  • A good squeeze of lemon
  • Freshly ground pepper
  • 8 slices bread (brown or white)
  • Butter, at room temperature, for spreading

Method

Simply mix the chicken – it should be quite finely chopped, otherwise the sandwiches are rather chunky – with the mayonnaise, tarragon, lemon and pepper. You are unlikely to need salt as most mayonnaises are quite salty but do check the mixture for seasoning. Butter the bread and make the sandwiches. Cut the crusts off each round, then cut each round into 4 fingers.

If you want a little more greenery in these you can use watercress leaves.

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