Pesto-Chicken Tea Sandwiches

Pesto-Chicken Tea Sandwiches

Pesto-Chicken Tea Sandwiches pictured with Corned Beef & Cabbage Canapés

Pesto-Chicken Tea Sandwiches
Serves: 24
 
Ingredients
  • 2¼ cups fresh arugula
  • 1 (0.75-ounce) package fresh basil
  • ¾ cup extra-virgin olive oil
  • ½ cup grated Parmesan cheese
  • ¼ cup honey
  • ¼ cup fresh lemon juice
  • 1 clove garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 cups shredded cooked chicken
  • 16 slices white bread
Instructions
  1. In the container of a blender, place arugula, basil, oil, cheese, honey, lemon juice, garlic, salt, and pepper; blend until smooth. Transfer pesto to a large bowl; stir in chicken.
  2. Spoon ¼ cup chicken pesto onto 8 bread slices. Cover with remaining bread slices to make 8 sandwiches. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 3 (3×1-inch) rectangles. Serve immediately, or cover with damp paper towels, place in an airtight container, and refrigerate until serving time.

 

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