1 cup diced smoked deli ham slice (approximately 6 ounces)
1 tablespoon finely chopped onion
1 tablespoon finely chopped celery
1 tablespoon finely chopped red bell pepper
¼ cup plus 1½ tablespoons mayonnaise, divided
1½ tablespoons Major Grey’s mango chutney
½ tablespoon plus ½ teaspoon fresh lemon juice, divided
¼ teaspoon dry mustard
¼ teaspoon salt, divided
14 slices very thinly sliced white bread
Instructions
In the work bowl of a food processor, pulse ham until very finely chopped.
In a medium bowl, stir together ham, onion, celery, bell pepper, 1½ tablespoons mayonnaise, chutney, ½ teaspoon lemon juice, and ⅛ teaspoon salt until combined.
In a small bowl, stir together remaining ¼ cup mayonnaise, remaining ½ tablespoon lemon juice, and remaining ⅛ teaspoon salt until combined to make an aïoli. Spread a thin layer of aïoli onto each bread slice. Spread a thick even layer of ham salad onto aïoli side of 7 bread slices. Top each with a remaining bread slice, aïoli side down, to make 7 whole sandwiches.
Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from each sandwich to make a perfect square. Cut each sandwich diagonally into 4 equal triangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until serving time.
Recipe by TeaTime Magazine at https://teatimemagazine.com/chutney-ham-salad-tea-sandwiches-recipe/