Necessity is the mother of invention, they say, and this week I found it necessary to come up with a new recipe that would allow me to use up the last of the fresh cranberries before they go to waste. I also had some chicken breasts I needed to use, so a new chicken salad recipe was in order. The result was this Hot Cranberry-Pecan Chicken Salad Tea Sandwich. I think probably 95 percent of the tea sandwiches I've eaten have been cold or cool sandwiches, but if I were serving guests at home I think it would be possible to add a hot one sometime. (Where do you stand on that? MUST tea sandwiches be cold? I realize hot ones aren't practical on a large scale, but at a small gathering they might work.)
And let me add that although I used fresh cranberries (I love the tart flavor), I would be quite willing to substitute dried ones during those seasons of the year when fresh ones aren't available.
I've also decided I'm going to experiment with my tea sandwich breads this year since I typically use plain white or plain wheat. For this sandwich, I used my home's favorite, the Italian five-grain bread from Publix. I thought this recipe made a fine little tea sandwich, and my husband and I even had the chicken salad as regular size open-faced sandwiches for dinner one night. (He liked it! Hey Mikey!)Hot Cranberry-Pecan Chicken Salad
1 large cooked chicken breast, finely chopped in food processor (about 2 cups)
2/3 cup fresh cranberries
1/3 cup celery, finely chopped
2 tablespoons pecans, finely chopped
1/2 teaspoon white pepper
1/2 teaspoon celery salt
1/4 teaspoon salt
1 teaspoon lime juice
1/2 cup mayonnaise, or to taste
In a small saucepan, combine all ingredients and cook on medium to high heat, stirring constantly, until about half the cranberries have popped. Remove from heat and immediately spread on sandwich bread. Yields enough filling for about 12-14 (2-1/2-inch diameter) tea sandwiches.
This sounds wonderful and I do like the idea of a hot sandwich and there is nothing better than chicken and cranberry (unless it would be turkey and cranberry!)
ReplyDeleteYour hot chicken salad sandwich looks delicious. It sounds like it is easy to prepare and would be good on a variety of breads or rolls. Thanks for this great "use it up" recipe.
ReplyDeleteI think a hot tea sandwich is a welcome change.
Sounds delicious, Angela!
ReplyDeleteThis is a very interesting idea for a tea sandwich. It looks and sounds delicious. I usually don't have help in the kitchen when I'm serving afternoon tea at my home, therefore, I serve cold sandwiches which are prepared and plated ahead. The preparation of good quality tea (the beverage) is my last minute priority.
ReplyDeleteAngela:
ReplyDelete|I am so excited to print out this recipe - looks wonderful!
Two thumbs up. Looks yummy. Again thank you so much for sharing.I get so many ideas from you.
ReplyDeletewaiting for next post
ReplyDeleteYum! I think your recipes sounds wonderful.
ReplyDeleteThis recipe sounds yummy and would be nice to serve at one of my tea parties.
ReplyDeleteI read your post about breaking a cup and saucer :-(
Although I've not broken anything for a long time, my husband accidentally knocked over the crystal punch bowl that was a wedding gift from his grandmother many years ago.
The set was in the original box and everything broke as it landed on a concrete floor in the basement where it was being stored.
It's one thing if you break one of your pretties yourself but when a clumsy husband does it.........:-)
Angela, this recipe sounds delicious! I am enjoying this series - great idea.
ReplyDeleteHave a great week, Joanie
Yummmm! This does sound so good.
ReplyDeleteI cringed when I saw your comment about using the cranberries before they went to waste. Nothing should "go to waste" if you have a freezer. Cranberries can very easily be frozen! Just wash them and lay them out to dry on paper towels or a dish towel. Freeze them in a single layer on a cookie sheet then pop them into a zip lock freezer bag. You can have these delicious sandwiches all year long!
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