Chicken salad sandwiches aren’t always exciting, but with the simple addition of shallot and tarragon, plus a bit of crunch from smoked almonds, this rises above the ordinary. It’s great served over greens and sprinkled with the addictive nuts. For a healthier sandwich use whole-wheat bread and substitute low-fat Greek yogurt for some or all the mayonnaise; with such a flavorpacked base, you won’t miss the fat.

　　

Ingredients

Makes 24 Tea Sandwiches

　　3 cups chicken broth or water

　　2 whole boneless chicken breasts with skin (about 1 1/2 pounds), halved

　　1 cup mayonnaise

　　1/3 cup minced shallots

　　1 teaspoon minced fresh tarragon leaves

　　24 very thin slices homemade-type white bread

　　1/2 cup finely chopped smoked almonds (about 2 ounces)

　　

Step 1

In a deep 12-inch skillet, bring the broth or water to a boil and add the chicken breasts in one layer. Reduce the heat and poach the chicken at a bare simmer, turning once, 7 minutes. Remove the skillet from the heat and cool the chicken in the cooking liquid 20 minutes. Discard the skin and shred the chicken fine.

　　

Step 2

In a large bowl, stir together the chicken, 1/2 cup of the mayonnaise, the shallot, tarragon, and salt and pepper to taste.

　　

Step 3

Make 12 sandwiches with the chicken salad and bread, pressing together gently. With a 2-inch round cutter, cut 2 rounds from each sandwich.

　　

Step 4

Put the almonds on a small plate and spread the edges of the rounds with the remaining 1/2 cup mayonnaise to coat well. Roll the edges in the almonds.

　　

Do ahead

Step 5

The SANDWICHES may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

　　The Epicurious Cookbook