Name: Classic chicken finger sandwiches
Prep time: 30 min
Total time: 30 min
Ingredients: 1/2 barbecued chicken, meat shredded; 1/2 cup egg mayonnaise; 1/2 cup sour cream; 2 stalks, finely chopped celery; 1/4 cup parsley, chopped; 1/4 cup walnuts, toasted, chopped; 1 loaf (650g) sliced white bread

These easy chicken finger sandwiches combine cooked chicken, creamy mayonnaise, crunchy walnuts and celery to delight all the senses. Make them for your next gathering, picnic or as part of a Mother’s Day spread. Just cover and chill until ready to serve.

Ingredients

1/2 barbecued chicken, meat shredded

1/2 cup egg mayonnaise

1/2 cup sour cream

2 stalks, finely chopped celery

1/4 cup parsley, chopped

1/4 cup walnuts, toasted, chopped

1 loaf (650g) sliced white bread

Method

In a large bowl, combine all ingredients except bread. Season to taste and mix well. Place half bread slices on a board. Spoon chicken mixture onto bread, spreading evenly. Top with remaining slices.

Trim crusts from sandwiches and cut each into three fingers. Arrange on serving platter. Cover and chill until ready to serve.

Watercress or sprouts can be added to the filling.
Test Kitchen tip

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Two types of finger sandwiches on a platter

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Creamy egg sandwich

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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