Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Afternoon Tea, Appetizers, Comfort Food, Cooking Light, England, Kid Friendly, Kid's Corner, Lunch, Make Ahead, Party Foods, Picnics, Snacks, Tiny Bites
Yields or Serves:
Tags: Afternoon Tea, Appetizers, Boneless Cooked Chicken, Bread, Butter, Cake, Comfort Food, Curry Powder, Dinner, Duchess, Duchess of Bedford, England, Kid Friendly, Kid's Corner, Kosher Salt, Lemon Juice, Light Side, Lunch, Make Ahead, Mango Chutney, Mayonnaise, Party Foods, Picnics, Snacks, Softened Butter, Spicy Chicken Sandwiches, Tea, Tiny Bites, Victoria's Spicy Chicken Sandwiches, White Bread, Whole Wheat Bread
Spicy Chicken Sandwiches
The custom of afternoon teas is thought to have been introduced in England in 1840 by Anna, the seventh Duchess of Bedford. Lunch was eaten earlier then and dinner was not served until later in the evening. The Duchess became hungry during the afternoon and requested tea, bread, butter and cake to be brought to her room. This quickly became a habit and she began asking friends to join her.
INGREDIENTS
1/4 Pound Boneless Cooked Chicken
2 Teaspoons Mango Chutney
2 1/2 Tablespoons Mayonnaise
1/2 Teaspoon Curry Powder
1 Teaspoon Lemon Juice
1/2 Teaspoon Kosher Salt
3 Tablespoons Softened Butter
4 Slices Either Whole Wheat or White Bread
Chop the chicken into small pieces and place into a small size bowl. If the chutney has any large pieces of fruit make sure to chop them into smaller pieces. In a medium size bowl combine the chutney, mayonnaise, curry powder, lime juice and kosher salt. Mix well and then add the chopped chicken. Butter the bread slices. Place the chicken mixture on the buttered side of two pieces of bread. Put the tops on and press together. Cut off the crusts from the bread and cut each sandwich into four horizontal pieces. Arrange on a serving plate and serve with tea. Makes 8
