Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Queen Alexandra's Sandwiches
- Level: Intermediate
- Yield: 10 servings
- Total: 30 min
- Prep: 30 min
Ingredients
12 ounces unsalted butter, room temperature
1 tablespoon lemon juice
2 tablespoons mild french mustard
8 ounces poached chicken, minced
Mayonnaise to bind
Salt
Black pepper, freshly ground
Hot pepper sauce, (recommended: Tabasco)
20 thin slices brown bread
10 thin slices roast lamb or boiled tongue
Punnet (small container) mustard and cress or watercress leaves
Directions
- To make the mustard butter, beat the butter, lemon juice and mustard to a smooth paste. Store in a jar in the refrigerator.
- Mix the chicken and some mayonnaise with a fork, and season with salt, pepper and hot pepper sauce.
- Spread half the slices of bread with the mustard butter. Lay slices of lamb or tongue on the bread and spread with the chicken mixture. Add mustard and cress. Top with the remaining slices of bread to make sandwiches, trim the crusts and cut into dainty squares.