Afternoon Tea Part 3 - Avocado, roast chicken and garlic mayonnaise sandwiches

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As part of a full afternoon tea, allow three to four finger sandwiches per person. You can prepare the filling ingredients first and assemble the sandwiches up to 2 hours before they are to be eaten. When assembling the sandwiches make sure you arrange the filling to the crust or just beyond the crust on all sides. This way, when the crusts are removed your sandwiches will look generously and evenly filled. To store sandwiches for up to 2 hours before serving, arrange on a serving plate, loosely cover with damp kitchen towel then cling film and store in the fridge. 20 minutes before serving, remove the sandwiches from the fridge to bring up to room temperature and only remove the cling film and kitchen towel just before serving. For extra colour, garnish your sandwiches with full sprigs of fresh watercress.

  • Serving: Serves 4 (1 finger sandwich each)
  • Preparation time: 5 - 10 minutes
  • Cooking time: 0 minutes

Ingredients

  • 1 small clove garlic, peeled and crushed
  • 2 tablespoons good quality mayonnaise
  • Freshly ground black pepper and salt
  • 4 slices of Genius White Bread
  • 1 small ripe avocado, halved, stoned, peeled and thinly sliced
  • 70g-100g thinly sliced roast chicken breast

Method

  1. Arrange 4 slices of white Genius bread on a board.
  2. In a small bowl, mix together the crushed garlic, mayonnaise, two grinds of black pepper and a pinch of salt. Spread the mayonnaise to the edges of each slice of bread.
  3. Arrange the chicken over two slices of bread in an even layer. Arrange the avocado slices on top.
  4. Place the two slices of bread spread with mayonnaise on top of each sandwich and press down gently.
  5. Place the chicken and avocado sandwiches on a plate, cover with damp kitchen towel and cling film and refrigerate.
  6. Please see Afternoon Tea Parts 2 & 3 in the Recipe section to complete your afternoon tea.
  7. To present the finger sandwiches:
  8. Remove the cling film and kitchen towel from the sandwiches.
  9. On a board, make a stack of three sandwiches with one of each variety, with the Avocado and Chicken sandwich in the middle, making sure that the crusts are perfectly aligned.
  10. With a sharp serrated knife, cut off the crusts.
  11. Cut the pile of sandwiches into three equal “fingers”, cleaning the blade of the knife between each cut.
  12. Carefully transfer each finger shaped pile of sandwiches to individual plates, garnished with a sprig of watercress or arrange each group of three finger sandwiches in lines on a larger serving plate and serve immediately.