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Chicken, almond & avocado finger sandwiches

When it comes to feeding a crowd, sometimes the simplest of recipes are the biggest hit! These mini chicken sandwiches are a great idea for parties and events! - by Chantal Walsh
  • 01 Sep 2016
Chicken, almond & avocado finger sandwiches
Cook: 30 Minutes - easy - Serves 6
Proudly supported by
When it comes to feeding a crowd, sometimes the simplest of recipes are the biggest hit! These mini chicken sandwiches are a great idea for parties and events!

Ingredients

2 ½ cups shredded roast chicken meat (400 g)

½ cup whole egg mayonnaise

½ cup smoked almonds, finely chopped

Salt and pepper, to taste

15 slices white bread

butter, to serve

2 medium avocados, thinly sliced

50 g baby rocket

micro herbs, to garnish

Method

  1. Combine chicken, mayonnaise and almonds in a medium bowl. Season with salt and pepper.
  2. To assemble, spread one side of each slice of bread with butter.
  3. Evenly spread chicken mixture over five slices of bread, buttered-side up. Top with another five bread slices, buttered-side down. Divide avocado slices and rocket evenly over bread. Top with remaining bread slices, buttered-side down.
  4. Using a serrated knife or electric knife, cut away and discard crusts. Cut each sandwich into three even fingers. Place on a serving plate. Cover and refrigerate.
  5. Serve garnished with micro greens.
  • sandwich ideas
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