Tea Sandwiches

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Tyler Florence

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Ingredients

2 dozen slices of white toast bread

extra-virgin olive oil

2 cups of shredded roasted deli chicken meat

1 cup chopped celery

1 cup chopped pineapple

1 cup of halved red grapes

2 tablespoons chopped chives

1 cup of candied pecans

2 cups of israeli (curly) arugula

1 cup mayo

1/2 cup sour cream

2 teaspoon lemon juice

kosher salt and freshly ground black pepper

Preparation

1.

Begin by making the round toasts

2.

Using a cookie cutter (about 2-inch diameter) cut out circles of bread from the slices

3.

Using a pastry brush, brush with olive oil and place on a sheet tray in a 350 degree oven and bake until golden and cripsy – about 7 minutes

4.

Remove from the oven and use as the base for the following salad toppings. Begin by making the dressing

5.

In a large bowl combine mayo, sour cream, lemon juice and olive oil

6.

Using a whisk stir well until combined fully

7.

Season with salt and pepper

8.

In a food processor add the chicken, celery, pineapple

9.

Pulse a couple of times until well chopped

10.

Fold this mixture into the mixing bowl with dressing and add grapes and chopped chives

11.

Stir well until fully incorporated then give it a final season with salt and pepper to taste

12.

Using an ice cream scoop top each disc of bread with a scoop of the chicken salad and top with some arugula and a couple of candied pecans.

View instructions at
Tyler Florence

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