Chicken & Celery Sandwich Recipe

Chicken & Celery Sandwich RecipeChicken & Celery Sandwich Recipe
Chef De Cuisine NaveenThe Waiting RoomChicken and celery sandwichThe Waiting Room at Crown MelbourneHot savouries
Menu item
Serves 10 sandwiches
Prep time
Cook Time

This delicious Chicken and Celery sandwich recipe is a feature in the Afternoon Tea at The Waiting Room at Crown Melbourne.

Afternoon Tea at The Waiting Room
Afternoon Tea at The Waiting Room

Finger sandwiches are an essential part of high tea and this delicious recipe will be a favourite at your next high tea party.



  • 500 Grams
    chicken breast
  • 20 Grams
    Cajun spice
  • 1/2
    loaf soy linseed bread
  • 100 Millilitres
    Japanese mayonnaise (kewpie)
  • 75 Grams
    celery fresh, chopped
  • 20 Grams
    chopped chives
  • 10 Millilitres
    olive oil
  • seasoning to taste


  1. Add Cajun spice, salt and olive oil to chicken breast.

  2. Mix thoroughly and vacuum seal.

  3. Steam at 80 degrees for 30 minutes in vacuum bag.

  4. Once cooked, let the chicken cool down.

  5. Finely dice the chicken and fold with Japanese mayonnaise.

  6. Add chopped celery to chicken mix and adjust seasoning. (salt and pepper)

  7. Spread Japanese mayonnaise on both sides of soy linseed bread.

  8. Add generous amount of chicken mix on to bread slices.

  9. Trim the crust on all sides and slice in to 4 triangles.

  10. Garnish with chopped chives and serve