Advertisement

Christmas sandwiches recipe

Cut each of the sandwiches into three fingers, working as neatly as you can
'Cut each of the sandwiches into three fingers, working as neatly as you can' - Haarala Hamilton

Make with chicken – as you might be serving these before you’ve cooked your turkey – or with turkey if the tea is after Christmas Day. Work as carefully as possible to produce neat sandwiches.

Timings

Prep time: 20 minutes, plus cooling time

Cook time: 30 minutes

Makes

24 finger sandwiches

Ingredients

For the stuffing

  • 20g butter

  • ¼ onion, very finely chopped

  • 100g fresh white breadcrumbs

  • 12g parsley, finely chopped

  • finely grated zest of ½ lemon

  • 1 large egg, lightly beaten

  • freshly grated nutmeg

For the sandwiches

  • 40g butter, at room temperature

  • 16 slices of wholemeal bread, crusts neatly removed

  • 100g mayonnaise

  • 100g cranberry sauce

  • 285g cooked chicken, mostly breast (skin removed), cut in neat thin slices

  • 100g gem lettuce leaves, finely sliced

Method

  1. Heat the oven to 180C/170C fan/gas mark 4.

  2. Make the stuffing first. Melt the butter in a small frying pan and gently sauté the onion until soft.

  3. Scrape this into a small ovenproof bowl or dish and mix with all the other ingredients, and some seasoning.

  4. Cover the bowl or dish with foil and bake for 20 minutes. Leave to cool.

  5. Butter half the slices of bread on one side.

  6. Spread the other half with mayonnaise and top that with cranberry sauce.

  7. Divide the chicken between the buttered slices and season.

  8. Add some stuffing and leaves, then put the slices spread with mayo and cranberry sauce on top.

  9. Cut each of the sandwiches into three fingers, working as neatly as you can (you need a good sharp knife). Keep the sandwiches covered with cling film until you want to serve them.

Broaden your horizons with award-winning British journalism. Try The Telegraph free for 1 month, then enjoy 1 year for just $9 with our US-exclusive offer.