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Pesto Chicken Salad Tea Sandwiches
"On Mother’s Day the focus should be on crafting a fun and low stress day, but sometimes that’s easier said than done! To help, we came up with a mostly make ahead English inspired high tea. The tea filling can be made before and because there is no cooking the day of, it’s a perfect way for the kids to help out. Speaking of kids, if you’re dealing with picky eaters, make some PB&Js to add to the serving platter so everyone will be happy! These sandwich pair perfectly with mom’s favorite tea and you can even add some sparkling wine or gin and tonics to continue the English high tea vibes! Side note: for this we included cutting off the crusts to keep things traditional, but if you’re looking to make life easier, feel free to leave them on. Chicken salad is a high tea classic, but we added an Italian twist to change it up a bit. The toasted pine nuts add a touch of crunch. "
Preparation Time15 min
Cooking MethodNo Bake
- 2 ounces Pine nuts
- 2 ounces Sundried tomatoes in olive oil, julienned preferable (if not, rough chop before adding to the chicken salad)
- 2 tablespoons Prepared pesto
- 1 pound Shredded rotisserie chicken
- 3 cups Cup mayo
- Per Sandwich - 3 oz. of pesto chicken salad
- Per Sandwich - 2 Slices of S. Rosen’s Farmers Market White Bread
Toast pine nuts in a 350F oven until fragrant (about 5-8 minutes) and set aside.
Combine the chicken salad ingredients in a bowl, mixing to combine. Can be made the day before.
Assemble the sandwich: spread a layer of the pesto chicken salad on the bottom and top with the top slice. Slice off crusts and cut remaining sandwich into 3 pieces.
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