Ingredients
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)
Method
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Put chicken and cashews in a medium bowl. Add mayonnaise and season with salt and pepper.
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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.
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Use a large serrated knife to trim off crusts. Cut each sandwich into 4 small triangles.
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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.
