[Jamestown1630]

I have often made this in the form of fancy tea sandwiches, but you could make it as a regular sandwich too. The Lemon-Basil butter and the crunch of the almonds are what make it. (I think I got this from a flyer that came with fancy Pampered Chef tea bread molds):

Almond Chicken Salad Sandwiches with Lemon-Basil Butter

To make butter spread:

Combine ¾ Cup softened butter with 2 tsps. Lemon juice, a pinch of salt, and ½ cup fresh basil leaves finely chopped, or 2 T. dried basil.

To make filling:

Combine 1 C. finely chopped cooked chicken with ½ Cup mayonnaise, ½ cup slivered almonds, and salt and pepper to taste. (I shred the chicken in the food processor, to get a very smooth, consistent texture.)

To make sandwiches:

Carefully spread each slice of bread on one side with thin layer of butter spread. Then place filling on one bread slice, and top with second buttered slice.

If you take these to a party, they can be made the evening before, and stored in a container with a double layer of paper towels between each layer of sandwiches. The butter spread will help keep the bread from going soggy.

(If you DO want to make fancy bread: I usually use the Bridgford frozen bread dough, cutting dough in half and baking each half in a canapé bread mold sprayed with PAM. To slice the bread for sandwiches, it helps to partially freeze it. Slice thinly.)

[outofsalt]

Thank you, again!

[ptsal]

Bkmk food

[be-baw]

Sounds like a terrific chicken salad recipe, JT. I think you just put me over the edge in my conclusion that I need a food processor. I just got ATK and CC complete tv show cookbooks and am hindered in making most of the mouth-watering recipes by my lack of versatile equipment.

Whatever you have planned for the next few months, I hope all goes well. I hope someone else keeps the weekly food threads going. I’ve really enjoyed reading them.

[Yaelle]

Wow, sounds yummy! I’m doing homemade pastrami sandwiches tonight (no, I cheated and bought the cured meat!) to send my son back to college with a good favorite meat meal.

[GOPJ]

(If you DO want to make fancy bread: I usually use the Bridgford frozen bread dough, cutting dough in half and baking each half in a canapé bread mold sprayed with PAM. To slice the bread for sandwiches, it helps to partially freeze it. Slice thinly.)

Great hint... I use that technique cutting meat thin - but never thought of doing the same with bread. Thanks.