This Christmas-y sandwich is a great option for a quick snack when there are many cocktails.
MINI SANDWICHES – 16-20
3 tbsp mayonnaise
1 tablespoon wholegrain mustard
2 Tbsp chopped finely tarragon leaves
50g watercress, with any tough stalks taken out.
Good squeeze of lemon juice
200g shredded and cooked chicken
8-10 slices brioche loaf
2-3 tbsp cranberry sauce
- In a large bowl, combine the mustard, mayonnaise and watercress. Add the chopped chicken and season the dish with salt and lemon juice.
- Toast the brioche lightly (or place them all on a medium heat grill, to speed up the process).
- Place half the brioche on a plate and drizzle with cranberry syrup. Next, add the chicken mixture and the tarragon. Each slice should be topped with one more piece of brioche. You can then use a serrated blade to cut the crusts and make four sandwiches. Place on plates and secure with bamboo sticks.
GET AHEADThe chicken and tarragon can be prepared up to 24hrs in advance.