Chicken Curry Tea Sandwiches - 2010 RS Conference

2 cooked whole chicken breasts, finely chopped
1/4 cup finely-chopped nuts (I used pecans)
4 celery stalks, finely chopped
Salt to taste
Mayonnaise (just enough to moisten)
Curry powder or paste to taste
16 slices best-quality white bread*
1/2 cup unsalted butter, room temperature

* Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

In a large bowl, combine chicken, nuts, celery, salt, and mayonnaise; stir until well blended. Add curry powder or paste (Remember, a little goes a long way with curry - be careful).

Spread one side of each piece of bread lightly with butter. Top the buttered side of 8 slices of bread with some of the chicken mixture and top with the remaining bread slices, buttered side down.

Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again.

Yields 8 whole sandwiches or 16 halves or 32 fourths.