Chicken Pecan And Cucumber Finger Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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While this makes a great finger food at a party, shower, etc, I have used it for regular sandwiches, too - great on a croissant, with a little crisp lettuce! A perfect little brunch item, too. Ingredients:
11/2 cups cooked, diced chicken breast (i like to use a cooked rotisserie chicken to speed things up a bit) |
2 hard-boiled eggs |
1 cup mayonnaise (do not substitute) |
1/2 cup onion, finely chopped |
4 tablespoons pecans, finely chopped |
salt and pepper, to your taste |
mccormick’s montreal chicken seasoning, to your taste |
1 loaf party rye bread, or any bread of your choice (i like to remove the crusts if using bread other than the party rye bread) |
softened butter |
2 cucumbers, peeled and thinly sliced |
pecan halves |
Directions:
1. Mix first 5 ingredients and add seasonings to your taste; chill mixture several hours.
2. When ready to serve, butter bread very lightly on one side; top with a few slices of cucumbers, then the chicken mixture. Top each little open-faced sandwich with a pecan half. Serve immediately.
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