Herbed Cherry Chicken Salad Tea Sandwiches by glory

[BakerAunt]

Herbed Cherry Chicken Salad Tea Sandwiches
Submitted by glory on August 24, 2002 at 5:02 pm
from Sheila Lukins All Around the World Cookbook

Filling:
1 ½ cups shredded cooked white chicken meat, finely diced
¼ cup dried cherries,( I use Montmorency, they are a little tart)
1 ½ TBSP fresh tarragon leaves
salt and coarsely ground pepper, to taste
6 TBSP mayo (Low-fat Hellmann’s)
¼ cup sour cream (low-fat Land O’ Lakes)
20 very thin slices of best quality whole-wheat bread (Pepperidge farm thin slices)*the white is also fine if you prefer it, but if you do the artichoke spinach ones, they are better on white I think.
3 ½ TBSP unsalted butter, at room temp

For the filling combine mayo and sour cream in a bowl. Add the rest of the ingredients. Butter 10 of the slices of bread, spread on the buttered side each of these with a heaping tablespoon of the chicken filling, butter the rest of the bread and place butter side down on top of the filling. Carefully cut crusts from each sandwich with a long thin knife. Cut each in half diagonally.

Note: To keep tea sandwiches from drying out when made in advance for the next day, keep them fresh by first covering them loosely with a sheet of waxed paper and THEN laying a damp kitchen towel over the waxed paper. Wrap again in plastic wrap.

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