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Editorial Cucumber & Chicken Sandwiches

Posted on 18 February by

With Matcha Mayo!

A modern matcha take on a classic high tea morsel, these tea sandwiches are delightfully satisfying.

• Recipe by T2
• Easy to make
• 20 Minutes

You’ll need
• 125 g/4 oz sour cream
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh flat-leaf parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 spring onion, green part only, chopped
• 1 lemon, juiced
• Salt and pepper, to taste
• 2 chicken breasts, cooked and finely shredded
• 12 slices pane de casa, or good quality white bread
• 1 small cucumber, thinly sliced
• 250 g/8 oz kewpie or regular mayonnaise
• 2 tablespoons T2 Matcha
• Pinch of salt

How to
1. In a medium bowl, combine sour cream, chives, parsley, dill, spring onion, lemon, salt, pepper and shredded chicken breast and mix well, ensuring the chicken is well coated in the mixture.
2. In a small bowl, combine kewpie or regular mayonnaise with T2 Matcha and salt. Stir well.
3. Spread a thick layer of mayonnaise onto 6 slices of bread, and arrange cucumber slices in a single layer. Divide the chicken mixture amongst the sandwiches and top with remaining bread.
4. Cut the crusts off the bread, then slice into halves or quarters to your desired size for tea sandwiches.

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