4 chicken breast halves without skin3/4 cup mayonnaise
2 stalks celery, finely diced
1 small red onion, finely chopped
2 tablespoons dried tarragon ( less if you like)
1teaspoon salt
1/2 teaspoon white pepper
24 slices of Pepperige Farm white bread
1 1/2 cups chopped roasted almonds ( the kind that come in a can)
extra mayonnaise for spreading on edges
Place the chicken breasts in a large skillet with water to cover. Bring to a boil with the cover askew. Lower the heat a notch and simmer gently until the chicken is opaque throughout. Remove chicken from the liquid and let cool.
Place the mayonnaise in a bowl and add the celery, onion, tarragon, salt and pepper. Stir to mix well. Break the chicken into large pieces. Working in 2 batches, use a food processor to chop the breasts until they resemble oatmeal. Add the ground chicken to the celery mixture and combine.
Line up 4 slices of bread and spread each slice with some of the chicken mixture, forming a layer 1/4 inch thick. Cover each slice with a second slice. Repeat until you have 12 sandwiches. Using a 1 1/2 inch biscuit cutter, cut out 4 rounds from each sandwich.
Chop roasted almonds in a food processor to the consistency of fine gravel. Pour the chopped almonds into a baking dish or onto a dinner plate. Spread a film of mayonnaise around the cut edges of each sandwich round and roll the sandwich edges in the almonds to coat. Store covered with saran wrap in refrigerator until ready to serve. Makes 48 one (or two) bite sandwiches.