Basil Pesto, Cajun Spice, Creamy Herb Dressing, Lemon & Black Pepper Seasoning, Sun-dried Tomatoes
You will need
butter, at room temperature
8 slices of white bread
8 slices of brown bread
6 pieces of Ina Paarman’s Sun-dried Tomatoes – drained
2 hardboiled eggs
4 T (60 ml) Ina Paarman’s 1000 Island Dressing
Ina Paarman’s Cajun Spice
2 T (30 ml) black poppy seeds or biltong powder
½ cup (125 ml) raw almonds or grated cheese
1 smoked chicken breast(190 g), cut into cubes
4 T (60 ml) Ina Paarman’s Basil Pesto
3 T (45 ml) Ina Paarman’s Creamy Herb Dressing
Ina Paarman’s Lemon & Black Pepper Seasoning
Method
Soften the butter by creaming it with a wooden spoon. Butter all the slices of bread. Make the fillings.
Egg and Sun-dried Tomato Filling
Process all the ingredients except the poppy seeds or biltong powder in a processor. Spread four of the white bread slices with a generous layer of the egg filling, cover with buttered slices of brown bread. Cut off the crusts. Cut each sandwich into 4 triangles, spread butter down one side of each triangle and press into the poppy seeds or biltong powder.
Smoked Chicken and Basil Pesto Filling
Process the almonds until very fine, or finely grate a hard cheese, keep on one side. Without washing the bowl of the food processor, feed in the cubed chicken, Basil Pesto and Herb Dressing. Process until smooth. Season to taste with Lemon & Black Pepper Seasoning. Spread the remaining four white bread slices with a generous layer of the Chicken filling. Cover with remaining buttered brown slices. Cut each sandwich into four triangles, spread butter down one side of each sandwich and press into the chopped almonds or grated cheese. Arrange on platters as shown.
