I like to use a mixture of white and dark chicken and also, I toast the almonds before chopping.


  • 1 1/2 cups cooked chicken, finely chopped
  • 1 teaspoon lemon juice
  • 1/2 cup chopped almonds
  • 1/8 teaspoon nutmeg
  • 1 1/2 cup shredded Swiss cheese
  • Mayonnaise
  • 18 slices bread, crusts removed


Blend all ingredients except bread in a large bowl. Add enough mayonnaise to spread well. (Filling can be refrigerated up to 2 days.) Divide filling among 9 sandwiches; cut sandwiches into fourths.

Yield: 36 finger sandwiches.

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Submitted 6/13/05.
Source: Southern Living
Submitted By: Joy Bowers
Almond Chicken Sandwiches