The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [47]
½ cup (1 stick) unsalted butter, room temperature
24 thin slices white bread
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.
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.
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.
4. In a small bowl, combine the mayonnaise, curry powder, chutney, vinegar, and toasted coconut; stir to combine. Reserve ½ 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.
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.)
bacon and egg salad tea sandwiches
MAKES 3 DOZEN
6 large hard-boiled eggs, peeled and finely chopped
½ cup mayonnaise
2½ teaspoons Dijon mustard
¼ teaspoon cayenne pepper
6 slices bacon (about 5 ounces), cooked and coarsely chopped
½ teaspoon hot pepper sauce, such as Tabasco
Coarse salt and freshly ground black pepper
5 tablespoons unsalted butter, room temperature
18 thin slices white bread
¼ cup finely chopped chives
1. Place the chopped eggs in a medium bowl. Add the mayonnaise, mustard, cayenne, and bacon; stir to combine. Add the hot pepper sauce, and season with salt and pepper.
2. Thinly spread butter on 2 slices of bread; cover 1 slice with egg salad, and top with the other slice. Use a serrated knife to trim the crusts and cut into 4 squares. Dip one edge of each square in the chopped chives. Repeat with the remaining ingredients. Cover the sandwiches with damp paper towels until ready to serve.
mozzarella, prosciutto, and pesto butter tea sandwiches
MAKES 2 DOZEN
To make perfectly round sandwiches, cut each of the layers separately with the same biscuit cutter. Ask your butcher to slice the prosciutto more thickly than usual so it can be cut easily without tearing; you will need 1 round for each sandwich.
6 tablespoons (¾ stick) unsalted butter, room temperature
¾ cup fresh basil, packed (about 2 ounces), rinsed well, and dried
½ garlic clove
3 tablespoons finely grated Parmesan cheese
1 tablespoon pine nuts
8 ounces sliced prosciutto
1 pound fresh mozzarella cheese
2 loaves rustic bread (about 2 pounds), cut into 48 ¼-inch slices
1. Make the pesto butter: Combine the butter, basil, garlic, Parmesan, and pine nuts in the bowl of a food processor fitted with the metal blade; process until blended. Set aside. Lay the prosciutto slices flat on a piece of plastic wrap, and cover with another piece. Place in freezer 10 minutes.
2. Remove the prosciutto from the freezer; use a 2¼-inch round cutter to cut into rounds. Slice the mozzarella 1/8 inch thick, and cut into rounds. Cut the bread using the same cutter, being sure to remove all the crust.
3. Spread a thin layer of pesto butter on 2 bread rounds. Layer 1 round with a round each of mozzarella and prosciutto; top with the other bread round. Repeat with the remaining ingredients. Cover with damp paper towels until ready to serve.
roquefort butter and red pear tea sandwiches
MAKES 2 DOZEN
The red skins of the pears are a colorful accent to these simple tea sandwiches. Use the Roquefort butter in other combinations, such as with