Chicken & anchovy triangles

Chicken & anchovy triangles


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For a formal afternoon tea, offer these tasty little mouthfuls with a selection of cakes and a pot of tea.

Lynn Cole

Serves: 40 

  • 500 g cooked chicken, finely chopped
  • 60 g tinned anchovy fillets, well drained and finely chopped
  • 2 tablespoons capers, finely chopped
  • 5 tablespoons tartare sauce, homemade (see footnote) or bought
  • 3 tablespoons mayonnaise (recipe on this website)
  • Freshly ground black pepper
  • 10 thin slices brown bread
  • 10 thin slices white bread
  • 125 g butter, softened
  • 1 small, crisp lettuce

Preparation:3hours25min  ›  Ready in:3hours25min 

  1. Make these 3–4 hours ahead. Put the chopped chicken, anchovies, capers, tartare sauce and mayonnaise in a bowl, season to taste with black pepper and mix well together. Trim and shred the lettuce. Spread each slice of bread thinly with butter, then spread the chicken mixture evenly over each brown slice. Sprinkle the shredded lettuce on the chicken and top with the white slices. Stack the sandwiches together, wrap in plastic wrap and chill for 3–4 hours. Just before serving, unwrap, trim off the crusts, cut each sandwich into four triangles and arrange on a serving dish.

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