2 cups finely chopped cold roast chicken meat
¼ cup roasted salted cashews, finely chopped, plus extra whole cashews to serve
1/3 cup whole-egg mayonnaise, plus extra 1/3 cup to spread
12 slices white sliced bread
3 small Lebanese cucumbers, very thinly sliced lengthways
¾ cup finely chopped chives (about 3 bunches)
Put chicken and cashews in a medium bowl. Add mayonnaise and season with salt and pepper.
Divide chicken mixture between half the bread slices, spreading to cover bread. Arrange cucumber slices on top, slightly overlapping, and sandwich with remaining slices of bread.
Use a large serrated knife to trim off crusts. Cut each sandwich into 4 small triangles.
Put chopped chives in a shallow dish. Brush one of the short cut sides of each sandwich triangle with a little of the extra mayonnaise. Press that side into the chives to coat. Arrange sandwich triangles upright on a platter, alternating the sides coated in chives, and serve with extra cashews on the side.