Little chicken and watercress sandwiches

Little chicken and watercress sandwiches

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How I cook
Makes
24
Photographer
Jason Lowe

This combination of succulent chicken, peppery watercress and creamy mayonnaise works beautifully as a delicate teatime sandwich filling.

Ingredients

Quantity Ingredient
250g cooked chicken breast (poached or roasted), skinned
5 tablespoons Mayonnaise
small bunch watercress, leaves only
sea salt
freshly ground black pepper
few gratings fresh nutmeg, to taste
5 tablespoons unsalted butter, softened
12 thin slices very fresh white bread

Method

  1. Finely chop the chicken and place in a bowl with the mayonnaise.
  2. Set aside a small handful of watercress leaves for garnish. Chop the rest of the watercress finely and add to the chicken. Mix well and season with salt, pepper and nutmeg to taste.
  3. Lightly butter the bread slices on one side. Spread the chicken mixture on half of the buttered bread slices. Cover with the remaining bread slices and press down lightly with the palm of your hand.
  4. Using a sharp bread knife, cut off the crusts. Slice each sandwich lengthways into four and arrange on a serving plate. Garnish with the reserved watercress.
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