These chicken and trout finger sandwiches are ideal for passing around at cocktail parties or serve them as a light lunch at your next book club meeting.
- For chicken sandwiches, process basil and 3/4 cup mayonnaise in a food processor until finely chopped. Preheat oven to 190°C. Season chicken with salt and pepper. Place in a roasting pan and roast for 1 hour or until juices run clear when thigh is pierced. Cool. Remove meat in large pieces, discarding skin and bones, then shred finely. Combine chicken, basil mayonnaise, chives and celery. Season, then spread over 6 slices of bread and top with another 6 slices. Trim crusts and cut sandwiches into 3 fingers.
- For egg sandwiches, combine 3/4 cup mayonnaise, mustard and eggs, then spread over 6 slices of bread. Top with cress, then another 6 slices of bread. Trim crusts and cut sandwiches into 3 fingers.
- For ocean trout sandwiches, scatter 1 teaspoon salt over cucumber in a sieve over a bowl. Stand for 20 minutes, then pat dry with paper towels. Stir lemon rind and juice into remaining mayonnaise. Place fish on a baking paper-lined oven tray. Season, then cook under a preheated grill for 5-7 minutes or until almost cooked. Cool, then flake into large pieces. Drain liquid and combine fish with enough lemon mayonnaise to moisten. Spread half the trout mixture over 6 slices of bread, top with cucumber, then remaining fish and another 6 slices of bread. Trim crusts and cut sandwiches into 3 fingers.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set