Tahini dressed chicken and baby spinach sandwiches (a Maroque recipe)
ready in 30 mins
Allow one or two fingers of each sandwich type per person if serving as part of an afternoon tea. Each of the sandwiches makes two whole or six fingers.
4 rounds of wholemeal bread
butter for spreading
2 to 3 tsp of tahini dressing
1 roasted chicken breast, cut into strips
handful of washed baby spinach leaves
Salt and pepper to taste
1. Mix the chicken strips with a couple of tablespoons of the tahini dressing and combine well.
2. Lightly butter the bread and remove the crusts (this is afternoon tea, after all).
3. On one side of the buttered bread spread a layer of dressed chicken. Add a layer of spinach leaves on top and then cover with a piece of buttered bread. Cut into three fingers with a very sharp knife.
4. Serve as part of a sandwich selection.
Makes 6 fingers