Chicken & Tarragon Finger Sandwiches Recipe | Abel & Cole

Chicken & Tarragon Finger Sandwiches

Cooking time
Serves2-6 people
Chicken & Tarragon Finger Sandwiches

These bite-sized sandwiches are filled with tender shreds of chicken coated in a tangy mixture of crème fraîche, Dijon mustard, capers and fresh tarragon. A tasty bite that's perfect as part of an afternoon tea spread.

Ingredients

  • 6 slices of brown bread
  • A small handful of tarragon, leaves only
  • 2 tsp capers
  • 100g crème fraîche
  • 2 tsp Dijon mustard
  • 200g cooked chicken

Prep: 15 mins | Cook: nil

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Method

1. Cut the crusts off 6 slices of brown bread.
2. Finely chop the tarragon leaves. Rinse the capers, then roughly chop them and pop them into a mixing bowl along with the tarragon. Stir in the crème fraîche and Dijon mustard. Add a good pinch of salt and pepper.
3. Shred in the cooked chicken and stir well to coat it in the herby crème fraîche.
4. Divide the chicken mix between 3 slices of bread. Sandwich with the other slices of bread. Cut in to 3 rectangles across the bread so you have 9 finger sandwiches. Serve straight away.
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