Prep 15 mins
Cook 0 mins
Evoking the days of the British Raj, these sandwiches make perfect finger food for a special tea.
- 6 slices white bread
- butter, for spreading
- 3 eggs, hard boiled, shelled
- 1 large bunch watercress, chopped
- mayonnaise, to moisten
- mango chutney (chop any big bits in this)
- 4 1⁄2 ounces chicken, cooked, shredded
- 2 tablespoons Greek yogurt
- 1⁄2 teaspoon curry powder (or to taste)
- 3 large tomatoes, skinned, seeded and chopped
- 1 tablespoon mint, chopped
- 1 tablespoon coriander, chopped
- Butter the bread slices, cover and set aside.
- Chop the hard-boiled eggs and mix in some mayonnaise and chutney to moisten. Season to taste with salt and freshly ground black pepper.
- Mix the chicken with a little mayonnaise, the yoghurt, curry powder and season to taste.
- Combine the tomatoes with the chopped mint and coriander and season to taste.
- To create the sandwich, layer these fillings on slices of the buttered bread, starting with an egg layer, then some chopped watercress, then the chicken mixture and then tomato.
- Put a slice of bread on top, remove the crusts and cut into finger sandwiches, to serve.
I may never be as decadent as the Raj during the Empress of India days but I do love unusual sandwich fillings to spice up my really bland lunch periods. I didn't make tea sandwiches but I did make several lunchtime centerpieces with the fillings listed. Everything turned out super but I did have runny tomatoes so I just kept that filling in a lunch container and had that as a "side salad". I recommend these fillings highly!!