2 cooked whole chicken breasts finely chopped
1/4 cup finely chopped nuts
4 celery stalks, finely chopped
Salt to taste
Mayonnaise (just enough to moisten)
Curry powder or paste to taste
16 slices artisan wheat or white bread
1/2 cup unsalted butter, room temperature
In a large bowl, combine chicken, nuts, celery, salt, and mayonnaise; stir until well blended. Add curry powder or paste.
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.
Makes 8 whole sandwiches or 16 halves or 32 fourths.