Chicken Salad Tea Sandwiches

These little beauties take a bit of assembling, but are so worth the effort. Make extras.

10 slices of sandwich bread, crusts removed

Salted butter, softened (for spreading)

3 cups poached chicken breast, diced

2 stalks celery, finely diced

3 scallions, thinly sliced

3 tbsp finely chopped fresh dill

1 tbsp finely chopped fresh tarragon

1/4 cup mayonnaise

1/4 cup sour cream

1 tbsp freshly squeezed lemon juice

1 tsp freshly cracked black pepper

1/2 tsp salt

1 thin English cucumber, sliced into thin circles

Butter all 10 slices of bread, and arrange them into pairs (5 tops and 5 bottoms). Next, in a large bowl, combine all the ingredients—except for the cumbers—and mix well. Divide the chicken salad evenly atop 5 of the bread slices. Add a layer of cucumbers, and top with the second piece of bread (buttered side down). Cut each sandwich into 3 tea sandwiches, and garnish each with cucumbers.  t8n