Smoked Birdie Salad Sandwiches

Our Smoked Birdie Salad Sandwiches are almost too pretty to eat, especially when garnished with a brightly colored carrot rosette.

Smoked Birdie Salad Sandwiches
Yield: 2½ dozen sandwiches • Preparation: 10 minutes • Cook: 20 minutes • Refrigerate: 1 hour
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  1. 3 boneless skinless chicken breasts
  2. 3 cups water
  3. ¼ cup plus 1 teaspoon liquid smoke, divided
  4. 3 tablespoons Lapsang Souchong* loose tea leaves
  5. 1 cup mayonnaise
  6. 1 cup matchstick-cut carrots
  7. 2 tablespoons Dijon-style mustard
  8. 2 tablespoons honey
  9. 2 tablespoons minced onion
  10. 2 teaspoons salt
  11. 1 teaspoon fresh ground black pepper
  12. 1 (16-ounce) loaf wheat bread, unsliced
  13. Garnish: carrot rosettes and fresh parsley
  1. Place chicken in a large vegetable steamer. Set aside.
  2. In a large saucepan, combine water, ¼ cup liquid smoke, and tea leaves. Bring to a boil.
  3. Carefully place steamer with chicken over boiling water in pan. Cover and cook chicken for 20 minutes. Remove chicken, and cool completely.
  4. Roughly chop chicken. Place chicken in the work bowl of a food processor. Add mayonnaise, carrots, mustard, honey, onion, salt, pepper, and remaining 1 teaspoon liquid smoke. Pulse until smooth. Set aside.
  5. Slice bread horizontally into ½-inch-thick slices. Using a rolling pin, roll until flattened and smooth.
  6. Spread ½ to ¾ cup mixture on bread. Carefully roll from narrow end to narrow end, roulade style.
  7. Wrap in plastic wrap, and refrigerate for at least 1 hour. Repeat with remaining mixture and bread.
  8. Remove roulades from refrigerator. Slice into ¼- to ½-inch slices. Serve immediately.
  9. Garnish servings with carrot rosettes and parsley, if desired.
  1. *For testing purposes, we used Elmwood Inn Fine Teas Lapsang Souchong.
TeaTime Magazine
 From TeaTime July/August 2010


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