tarragon chicken tea sandwiches
The secret to these dainty sandwiches is to buy prepackaged miniature sliced bread, which is available in most good grocery stores and generally comes in white, wheat, rye, and pumpernickel. You can make the sandwiches early in the day and keep them in the refrigerator, covered with a moist paper towel and plastic wrap to prevent drying. Take them out a half hour before the party and display on a tiered stand or silver tray lined with delicate doilies.
- 2 boneless, skinless chicken breasts, roasted
- 10 grapes, quartered
- 2 stalks celery, sliced
- 1 teaspoon fresh tarragon
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- Salt and pepper
- 1 loaf miniature sandwich bread, white
Shred the chicken and place in a large bowl. Add the grapes, celery, tarragon, mayonnaise, and lemon juice. Season with salt and pepper and stir gently to mix. Top half of the bread slices with the chicken salad, then use remaining slices to form sandwiches. Slice diagonally to create triangular halves.