These small bites of savory and sweet perfection are simple to make. They are served at some of the most deluxe locations in the world, yet are perfect for tea or lunch right here in South Carolina. 

Make sure to purchase the highest quality sliced white bread you can.  This is a big part of the success of the sandwich.  You will be using the entire loaf.

To begin, poach 3 boneless, skinless chicken breasts in a water bath containing 4 bay leaves and 1/2 of a lemon as well as 1 tsp. salt.

When done, remove to a platter, cool completely and chop very fine.  Chop by hand, not with a food processor.

Place the cooked , cooled and finely chopped chicken into a large bowl.

Add the following:

    1 tsp. of olive oil

    1 1/2 tsp. of curry powder

    1 tsp. turmeric

    3 TBSP of fig preserves (you can also use mango or peach) 

    2 TBSP chopped golden raisins

    2 TBSP chopped coriander (use dried if this is what is available)

    8-10 TBSP of Duke’s mayo - only use Duke’s

    1 tsp. salt

    1 tsp. pepper

Mix well and cover and refrigerate for at least an hour before using.

To assemble the sandwiches, you will need a large flat, plastic container with a lid to place the sandwiches in as they have to chill for another hour before serving.

Using the loaf of high-quality bread, spread half of the bread with room-temperature butter on one side.  Distribute the chicken mixture between these buttered slices. Now, butter the remaining slices and place them butter-side down on the chicken mixture, forming the sandwich.

If you have an electric knife, this is the time to use it. 

Remove the crusts from the sandwiches.  

You can cut the sandwiches into 4 triangles or use the method I remember from childhood, where they are cut into 5 fingers.

*** The secret to making these sandwiches taste even better is how you store them.  Simply line your plastic storage container with barely damp paper towels. Place a layer on the bottom and between any layers of sandwiches you place in the container;  make sure to place a layer over the top as well.

Place in your refrigerator for an hour or so before serving.

Serve on a crystal platter with your collected or inherited silver serving pieces.

This is a simple way to make an authentic tea sandwich that stood the test of time.  

This is also a great lunch or light supper.

I hope you will make this and enjoy the distinct flavor.