These delicate sandwiches were the memorable first course at a Victorian tea we held for the ladies of our congregation. A spread that combines mayonnaise, pecans and cranberries is the perfect complement of the chicken.
Festive Tea Sandwiches Recipe photo by Taste of Home
Combine the first five ingredients; spread on one side of each slice of bread. Layer half the slices with chicken and lettuce. Top with remaining bread. Cut into quarters or decorative shapes.
Editor's Note: Chive butter may be used in place of the cranberry mayonnaise. Beat 1/2 cup softened butter or margarine, 1/2 teaspoon of lemon juice and 1/8 teaspoon of pepper until fluffy; stir in 2 tablespoons minced chives.
Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour.