Savory Sunday: Almond Chicken Salad Tea Sandwiches

I've had this recipe in my arsenal for a while though I usually bust it out for baby and bridal showers.  From time to time I also like to make the filling for my sandwiches at work - I'll bring it on traditional bread or to fill a pita.  The only reason I don't make it more often is because I forget it's an option.  The hubby and I recently had a potluck lunchtime event and I was tasked to bring a main course (usually I sign up for desserts... in case you couldn't guess ;) ), so I thought this recipe would be the perfect fit.  I used croissants instead of plain old sandwich bread, but you could modify to whatever your preference is.

It's a delicious recipe but when I do make it for my lunches I lighten it up by using light mayonnaise and I omit the butter spread.  But for special occasions, I recommend making it as listed below.  Enjoy!

Almond Chicken Salad Tea Sandwiches
Recipe modified from Great Party Recipes
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For a tea sandwich use any sandwich bread, crusts removed (or other favorite type of bread).  Typically thin bread is preferred but I can never find it these days so regular sandwich bread works too.

Ingredients and Directions for the Butter Spread:
3/4 cup butter, room temperature
2 tsp lemon juice
Pinch of salt
1/2 cup of fresh basil leaves, chopped

Combine all ingredients.

Butter mixture

Ingredients for the Almond Chicken Filling:
1 cup finely chopped, cooked chicken breast
1/2 cup mayonnaise
1/2 cup slivered almonds, chopped
1/4 cup minced shallots
Salt and Pepper to taste

Combine all ingredients until well mixed.

Chicken mixture.

Assembly directions:
Lay out bread or croissants.  If making tea sandwiches, remove the crusts from the bread.

Spread a thin layer of the butter mixture on one side of each piece of bread.

Then top with chicken almond filling.

Top with buttered bread or croissant.  Slice to serving size - for a tea, small two-bite size triangles or rectangles are typical.  Refrigerate until read to eat.

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