Chicken & Tarragon Finger Sandwiches Recipe | Abel & Cole

Chicken & Tarragon Finger Sandwiches

Cooking time
Serves2-6 people
Chicken & Tarragon Finger Sandwiches

Bite-size sandwiches filled with tender shreds of chicken coated in a tangy mixture of crème fraîche, Dijon mustard, capers and fresh tarragon.


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

Prep: 15 mins | Cook: nil

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1. Cut the crusts off 6 slices of bread.
2. Finely chop the tarragon leaves. Rinse the capers if they are in salty brine, then roughly chop them and pop them into a medium 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 chicken and stir well to coat it in the herby crème fraîche.
4. Divide the chicken mix between 3 slices of bread. Sandwich the tops on. Cut in to 3 across the bread 9 finger sandwiches.
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