This delicious Chicken and Celery sandwich recipe is a feature in the Afternoon Tea at The Waiting Room at Crown Melbourne.
Finger sandwiches are an essential part of high tea and this delicious recipe will be a favourite at your next high tea party.
Add Cajun spice, salt and olive oil to chicken breast.
Mix thoroughly and vacuum seal.
Steam at 80 degrees for 30 minutes in vacuum bag.
Once cooked, let the chicken cool down.
Finely dice the chicken and fold with Japanese mayonnaise.
Add chopped celery to chicken mix and adjust seasoning. (salt and pepper)
Spread Japanese mayonnaise on both sides of soy linseed bread.
Add generous amount of chicken mix on to bread slices.
Trim the crust on all sides and slice in to 4 triangles.
Garnish with chopped chives and serve