Herbs on the edge not only make a graphic statement, they elevate the flavors in this chicken salad tea sandwich. Once you taste fresh lemon verbena, you will be thinking of ways to incorporate it into other dishes.
I like the addition of thin strips of lemon verbena in many dishes—it adds a birghtness, and lovely aroma to yogurt, salads, sandwiches, cocktails, and even ice cream. The aroma is just intoxicating with a strong lemony bent mixed with a fresh herbal quality.
Traditional tea sandwiches call for white bread, but I recommend going for something along more healthier lines, like I did here. This white bread is made with better flours. What really adds great flavor to the chicken salad here is the herbed vegan mayo. I tasted the Good Spoon line recently at the Specialty Food show in NYC, and was thoroughly impressed. It makes preparing this dish that much speedier!
MAKES 12 TEA SANDWICHES
POACH THE CHICKEN
3/4 LB chicken breasts
1 bay leaf
1 tsp black peppercorns
2 cloves garlic
1/2 tsp salt
In a large saucepan, place chicken breasts and cover with water. Add herbs and spices. Bring to a boil over medium heat, then simmer about 15 min. Remove breasts to a bowl. When cool, shred completely with 2 forks. You really want the meat to be separated so that there are no clumps.
MAKE THE CHICKEN SALAD
3 TB onion, diced
4 TB celery, diced
3 white grapes, sliced in half then dices
1 TB sesame seeds
1/2 CUP The Good Spoon Garlic & Herbs Vegan Mayo
Combine all the ingredients in a bowl.
MAKE THE SANDWICHES
6 slices Berlin Natural Bakery Classic White Spelt Bread
The Good Spoon Garlic & Herbs Vegan Mayo
6 tsp lemon verbena, diced
Open 2 slices of bread, on one side pile about a half inch of the chicken salad. Close sandwich. Cut on the diagonal into 2 triangles, then cut those in half so that you end of with 4 triangles.
With a spoon, coat one side of the sandwich with a thin layer of mayo. In a shallow dish, put a thin layer of the lemon verbena and dip the coated side into it. Serve garnished with sprig of the lemon verbena.
The Good Spoon mayo comes in four varieties: Classic, Smoky Spicy, Curry and and the Garlic & Herbs that I used in this recipe. If you love fresh food with a punch of color, try the Beet & Apple & Curry Tea Sandwich recipe I created at this link. Those who love a smoky batch, mix a TB or more of the Smoky Spicy in with a can of tuna, add diced onions and black olives. Serve on tortilla chips or crackers.