Open Faced Chicken Sandwiches

Open Faced Chicken Sandwiches

Prep time 20 min

You can use leftover cooked chicken to prepare these elegant open face sandwiches. Once prepared, the sandwiches should be covered and refrigerated to prevent spoilage unless they will be served immediately.

for 4 servings you will need:

1 cup cooked, shredded chicken

salt and pepper

1 medium sized apple

1 stalk celery

4 Tbsp. chopped walnuts

1/2 cup sour cream

1/4 cup mayonnaise

1 tsp. Dijon-style mustard

2 pieces leaf lettuce

4 sprigs parsley

tips: these sandwiches can e made up to 2 hours in advance, but they should be covered with plastic wrap and refrigerated.

good with herbal tea or juice as a snack late in the eventing or serve as a first course to a company meal.

preparation:

1 put chicken into small bowl and sprinkle with salt and pepper to taste. set aside

2. core apple, peel if desired, and cut into sticks about 1 inch long and 1/4 inch thick.

3 cut celery into 4 strips length wise and cut into 1 inch length; mix with the apple and walnuts. blend in the sour cream, mayonnaise and mustard.

4. place buttered bread on board, cut into 3 inch rounds, reserves trimmings for bread crumbs.

5. top each round with a leaf of lettuce, then with the one-fourth of the apple mixture, piling it on top of the chicken in an attractive mound.

6. garnish with a sprig or parsley, serve immediately.

for 2 half, for 8, double :)