1/2 cup mayonnaise
1/3 cup chopped fresh or frozen cranberries
2 tablespoons chopped pecans
1/4 teaspoon salt
1/8 teaspoon pepper
16 slices bread, crusts removed
16 to 24 thin slices cooked chicken
8 lettuce leaves
Combine the first five ingredients; spread on one side of each slice of bread.
Layer half the slices with chicken and lettuce. Top with remaining bread. Cut into quarters or decorative shapes. Yield: 8 servings.
Editor’s Note: Chive butter may be used in place of the cranberry mayonnaise. Beat 1/2 cup softened butter or margarine, 1/2 teaspoon of lemon juice and 1/8 teaspoon of pepper until fluffy; stir in 2 tablespoons minced chives.
Recipe found here: Festive Tea Sandwiches