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Chicken, radish and mint finger sandwiches

  • 0:30 Prep
  • Makes 36


  • 1 roast chicken
  • 8 medium red radishes, washed, dried, ends trimmed, coarsely grated
  • 235g (1 cup) good-quality whole-egg mayonnaise
  • 2/3 cup finely shredded fresh mint
  • Salt & freshly ground black pepper
  • 24 slices wholemeal bread, crusts removed


  • 36 toothpicks


  • 1
    Remove chicken meat from bones. Discard bones, skin and seasoning. Shred chicken and place in a large bowl along with the radish, mayonnaise and mint. Stir until just combined. Taste and season with salt and pepper.
  • 2
    Place half the bread slices in a single layer on a clean work surface. Spread with chicken mixture. Top with remaining bread slices. Cut each sandwich lengthways into thirds. Secure with toothpicks. Arrange on a platter to serve.

Source: taste.com.au


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