Grape And Chicken Finger Sandwiches

March 12, 2013

These dainty finger sandwiches make a great addition to an afternoon tea party. But we think they make a nice break from the usual midday sandwich – a great way to use up leftover roast or BBQ chicken!

Serves 6-8


1 cup green and red grapes, halved

3 cups BBQ chicken meat, chopped (roughly ½ a BBQ chicken)

2 tablespoon lemon juice

1/3 cup light sour cream

2 tablespoon roasted almonds, roughly chopped

¼ cup fresh tarragon, roughly chopped

Salt and cracked pepper to taste

14 plain white bread slices, crusts removed


1. In a small bowl, lightly whisk sour cream, lemon juice, salt and pepper.

2. In a large bowl, mix together the chicken, almonds, tarragon and ¾ cup grape halves.

3. Lightly fold the cream mixture into the chicken mixture and divide roughly 3 tablespoons of filling between 7 slices of bread. Top with remaining bread slices, cut into quarters and place on a platter.

4. Scatter with remaining ¼ cup grape halves to garnish.

Tip: These can be made a few hours in advance, cover with cling film and place in refrigerator on a platter.

What’s your all-time favourite sandwich?

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