cooked whole chicken breasts, finely chopped ¼ cup finely chopped nuts
celery stalks, finely chopped
Salt to taste
Mayonnaise (enough to moisten)
Curry powder or paste to taste 16 slices best-quality white bread*
cup unsalted butter, room temperature
** Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
In a large bowl, combine chicken, nuts, celery, salt, and mayonnaise; stir until well blended. Add curry powder or paste (Remember, a little goes a long way with curry - be careful). Spread one side of each piece of bread lightly with butter. Top the buttered side of 8 slices of bread with some of the chicken mixture and top with the remaining bread slices, buttered side down. Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again.