CHUTNEY CHICKEN TEA SANDWICHES WITH CORIANDER AND RED ONION (8)

2 tablespoons unsalted butter, softened

2 teaspoons drained bottled chutney, minced

4 slices homemade type whole wheat bread

a 1 pound chicken breast, cooked, cooled, skin and bones discarded and the meat sliced thin

thin slices of red onion

8 coriander sprigs, minced

____________

1. In a small bowl cream together the butter, the chutney and salt to taste and spread the mixture onto one side of each slice of bread.  Arrange the chicken and the onion on the butter on two bread slices and top with the remaining two bread slices, butter side down.  Press lightly to adhere and trim the crusts, Cut the sandwiches into triangle quarters and sprinkle with the coriander

adapted from The Best of Gourmet, 1988