Government House Coronation Chicken Sandwiches
Makes 40 small triangles or enough for about 20 people as part of an afternoon tea
- 1 x loaf of bread, sandwich slice, white or brown
- soft butter or margarine
Coronation chicken mix
- 500g finely diced cold cooked chicken (or smoked chicken), skin and all bones removed
- 3 sticks celery, finely diced
- 200g dried apricots, diced
- 150g toasted slivered almonds
- 1 cup of homemade or store-bought mayonnaise, the thicker the better
- 2 teaspoons mild curry powder
- 2 teaspoons finely chopped parsley
- Salt, pepper and lemon juice to taste
Mix together all the ingredients for the coronation chicken mix and season well. Keep refrigerated until needed (this is best made the night before).
On a clear, long surface, lay out the slices of fresh bread in rows of three deep and around 7 long (give or take a few slices of bread). Discard the end crusts.
Thinly butter all slices of bread facing you.
On the bottom row of bread, spread around two tablespoons of the coronation chick mix into the edges of each slice. Flp the next row of bread up onto the bottom row of slices to create a single layer sandwich and butter the other side of the bread which is now facing you.
Repeat with the remaining coronation chicken mix and finish the row of sandwiches by flipping the third row of bread onto the top of the first row. You should now have a line of seven sandwiches each with three slices of bread and two layers of fillings.
Stack them on a tray and keep them covered with slightly moist cloths to prevent them drying out, and refrigerate the sandwiches for half an hour or so.
Using a serrated knife (electric is best), remove the crusts from the sandwiches and cut twice diagonally to create four triangular sandwiches, and arrange on serving platters. Keep covered with moist cloths until ready to serve.