Brie, Chicken and Cucumber Cocktail Sandwiches
Fresh tasting brie, chicken and cucumber sandwiches that could also be made larger for lunch.
|Serves:||18 cocktail sized sandwiches|
|Preparation Time:||20 minutes|
- 2 cups chopped cooked chicken
- 2 spring onions, chopped
- 1/3 cup mayonnaise
- sea salt and freshly ground black pepper, to taste
- 12 slices white bread, crusts removed
- 2 Lebanese cucumbers (18-20cm in length)
- 200g brie
- fresh dill sprigs, for garnish
Combine chicken, spring onion and mayonnaise together and season to taste. Spread chicken mixture over 6 slices of bread. Cut cucumbers to match the length of the bread and cut each long piece lengthwise into 6 thin slices. Slice the offcuts of cucumber into 18 rounds and reserve. Place 2 slices on each sandwich. Cut brie into 18 slices and arrange 3 slices on top of each sandwich. Sprinkle brie with sprigs of dill and top with remaining bread. Cut each sandwich into 3 fingers, securing each with a cocktail pick garnished with a slice of cucumber. Serve on a platter garnished with extra dill.
Recipe Type: Celebration