Ingredients

makes 2 dozen

　　1 cup sliced blanched almonds

　　1 whole skinless and boneless chicken breast (about 10 ounces)

　　1 teaspoon coarse salt

　　1 small onion, unpeeled and quartered

　　4 whole black peppercorns

　　5 cups water

　　1 1/2 cups mayonnaise

　　2 teaspoons curry powder

　　2 tablespoons mango chutney

　　3/4 teaspoon white-wine vinegar

　　3 tablespoons unsweetened shredded coconut, toasted

　　1/2 cup (1 stick) unsalted butter, room temperature

　　24 thin slices white bread

　　

Step 1

Preheat the oven to 350°F. Spread the almonds on a baking sheet, and toast until fragrant and golden, 5 to 7 minutes. Transfer to a bowl to cool, and gently crush. Set aside.

　　

Step 2

In a medium saucepan, combine the chicken, salt, onion, peppercorns, and water. Bring to a boil over medium-high heat; reduce heat, and simmer until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate to cool; reserve the stock for another use.

　　

Step 3

When the chicken is cool enough to handle, shred the meat and chop it into small pieces. Return to the plate; cover, and place in refrigerator until ready to use.

　　

Step 4

In a small bowl, combine the mayonnaise, curry powder, chutney, vinegar, and toasted coconut; stir to combine. Reserve 1/2 cup curry mayonnaise, and stir the remaining mayonnaise into the chicken. Thinly spread butter on 2 slices bread; cover 1 slice with a thin layer of chicken salad, and top with the other bread slice. Set aside. Repeat with the remaining ingredients.

　　

Step 5

Stack several sandwiches; use a serrated knife to trim the crusts and cut into 2 rectangles. Arrange the sandwiches in a single row on the serving tray; they should rest on one long edge with the short ends standing upright. Spread a dab of reserved curry mayonnaise on the short ends, and gently pat on the almonds. Serve immediately. (Do not cover with damp paper towels, or the almonds will become soft.)

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.