Roasted Chicken Tea Sandwiches with Tarragon-Watercress Aïoli

Roasted Chicken Tea Sandwiches and Creamy Cucumber–Mango Chutney Canapes

Tarragon-Watercress Aïoli adds a zip of flavor to these Roasted Chicken Tea Sandwiches.

Roasted Chicken Tea Sandwiches with Tarragon-Watercress Aïoli
Yield: 12 tea sandwiches • Preparation: 30 minutes • Bake: 30 to 35 minutes
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  1. 3 large chicken breasts, bone in and skin on (approximately 2.75 pounds)
  2. 1 tablespoon salted butter, softened
  3. 1 tablespoon olive oil
  4. ¼ teaspoon garlic salt
  5. ¼ teaspoon ground black pepper
  6. 12 slices honey-wheat bread
  7. 1 cup watercress
  8. 1 cup tomato slices, such as Campari*
  9. 1 recipe Tarragon-Watercress Aïoli (recipe follows)
  10. Garnish: watercress
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with aluminum foil. Set aside.
  3. Place butter under skin of chicken, dividing evenly. Pour olive oil over skin, dividing evenly. Sprinkle chicken evenly with garlic salt and pepper, rubbing some underneath skin.
  4. Roast until chicken is done and skin is golden brown, 30 to 35 minutes. (Chicken meat should be white and opaque when done with no pink juices.) Let chicken rest for 15 minutes before slicing.
  5. When ready to slice for sandwiches, remove skin and discard. Remove breast meat from bone in one piece. With a sharp slicing knife, cut breast meat into thin slices approximately 3 x 1¾ inches. Wrap well in aluminum foil to prevent drying out. Set aside.
  6. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from all sides of bread slices. Cut each slice into 2 (3-x-1¾-inch) rectangles.
  7. Spread Tarragon-Watercress Aïoli in an even layer onto each bread rectangle. Using 12 bread rectangles (aïoli side up) as a base, assemble sandwiches by stacking ingredients in the following order: watercress, roast chicken slices, and tomato slices. Top sandwiches with remaining bread rectangles (aïoli side down).
  8. Garnish with watercress just before serving, if desired.
  1. *Campari tomatoes are a small, sweet variety that are the perfect size for tea sandwiches.
TeaTime Magazine
Tarragon-Watercress Aïoli
Yield: ½ cup • Preparation: 10 minutes
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  1. ½ cup mayonnaise
  2. 2 tablespoons fresh tarragon
  3. 2 tablespoons watercress leaves (stems removed)
  4. 1 teaspoon fresh lemon zest
  5. 2 teaspoons fresh lemon juice
  6. ⅛ teaspoon salt
  7. ⅛ teaspoon ground black pepper
  1. In the work bowl of a food processor, combine mayonnaise, tarragon, watercress, lemon zest, lemon juice, salt, and pepper. Pulse until mixture is smooth and well blended.
  2. Transfer to a covered container, and refrigerate until needed, up to a day.
TeaTime Magazine
From TeaTime September/October 2015

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