Curried Chicken Sandwich with Nuts: Mix minced or ground cooked
chicken with minced toasted almonds, peanuts, or cashews, curry powder,
and grated onion to taste, and mayonnaise to bind. Use as a spread.
Chicken and Apple Sandwich: Mix minced or ground cooked chicken or
turkey with minced apple, celery, and walnuts and enough mayonnaise to
bind. Use as a spread.
Chicken, Tomato, and Avocado Sandwich: Sandwich slices of cold
chicken between slices of bread lavishly spread with Guacamole, or
sliced avocado, and thickly sliced tomato. Spread bread halves with
mayonnaise and mustard to taste.
Chicken and Cheese Sandwich: Mix minced or ground cooked chicken
with grated Swiss or Cheddar cheese, sweet pickle relish to taste, and
mayonnaise to bind. Use as a spread.
Sliced Cold Chicken Sandwich: Layer sliced chicken between slices of
buttered bread or toast with sliced tomato, lettuce, and mayonnaise.
Also add sliced of deli cold cuts and cheese to taste.
Leave crusts on all but dainty tea sandwiches; they
help keep sandwiches fresh.
Assemble components, then put sandwiches together just
before serving, particularly important if ingredients are drippy.
Soften butter to room temperature so it spreads more
If filling is creamy, butter 1 slice of bread only.
Be generous - but not lavish - with butter or
mayonnaise; 1 teaspoon per slice is ample.
Spread butter or mayonnaise and sandwich fillings to
the edge of the bread.
Use several thin slices of meat or cheese rather then
a single thick one.
Make sure salad-type fillings are creamy, not soupy.
Make toasted sandwiches at the very last minute and do
not stack toast - it will become soggy.