Must-have chicken and cashew sand­wiches

Better Homes and Gardens (Australia) - - Easy Entertaining -

Give cu­cum­ber tri­an­gles a crunchy up­grade with cold roast chook and salted nuts. These bite-sized beau­ties are so good you bet­ter make dou­ble!

Serve food that’s fin­ger-lick­ing good and you’ll kick­start your next birth­day, din­ner or ‘just be­cause’ party!

Prepa­ra­tion time 30 mins Cook­ing time nil Makes 24

2 cups finely chopped cold

roast chicken meat

¼ cup roasted salted cashews, finely chopped, plus ex­tra whole cashews to serve cup whole-egg may­on­naise, plus ex­tra cup to spread 12 slices white sliced bread 3 small Le­banese cu­cum­bers,

very thinly sliced length­ways ¾ cup finely chopped chives

(about 3 bunches)

STEP 1 Put chicken and cashews in a medium bowl. Add may­on­naise and sea­son with salt and pep­per.

STEP 2 Di­vide chicken mix­ture be­tween half the bread slices, spread­ing to cover bread. Ar­range cu­cum­ber slices on top, slightly over­lap­ping, and sand­wich with re­main­ing slices of bread.

STEP 3 Use a large ser­rated knife to trim off crusts. Cut each sand­wich into 4 small tri­an­gles.

STEP 4 Put chopped chives in a shal­low dish. Brush one of the short cut sides of each sand­wich tri­an­gle with a lit­tle of the ex­tra may­on­naise. Press that side into the chives to coat. Ar­range sand­wich tri­an­gles up­right on a plat­ter, al­ter­nat­ing the sides coated in chives, and serve with ex­tra cashews on the side.

Chicken sand­wiches Sausage rolls Fully loaded hum­mus

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