Location: My tiny kitchen
When I had the afternoon tea at Hotel Vancouver for the first time, I was drawn to a sandwich with a bright and cheerful mustard colour. Assuming it was a regular egg salad sandwich, I was surprised when I tasted a mild curry flavour in the first bite. It was a curried chicken salad, as I discovered later from reading the menu. When I thought about this sandwich later (yes, I often think of the food long after I ate it 
), I couldn’t help to recreate it. I added roast chicken in my version because I wanted to give the salad a more substantial texture. I have liked this sandwich and made it a few more times since then.
From our Christmas dinner, we had some turkey leftovers and I made this sandwich again using turkey meat instead of roast chicken. The turkey meat worked as well as chicken and hey, if it’s another way to finish off those turkey leftovers, then it must be a good thing!
This recipe makes 3 sandwiches with a good amount of filling
- 1 cup of minced roast turkey or roast chicken meat, without the skin
- 3 eggs
- 2 tbs of mayonnaise, more if desired
- 1 tsp of mustard
- 1 tsp of hot curry powder
- freshly ground pepper
- salt to taste
- 6 pieces of sliced bread
Bring water in a quart pan to boil. Put in the eggs and let them boil for 10 minutes. Rinse the eggs under cold water until they are cool to touch, about 3 minutes. Remove the shell and minced the eggs.
In a bowl, put in the minced turkey, eggs, mayo, mustard, curry powder and ground pepper. Mix well. Taste and add salt if necessary.
Trim the edges off the bread. Spread a generous amount of the salad onto a piece of bread, making sure all 4 corners are covered. Place another piece of bread on top. Cut into 3 pieces of finger sandwiches. Repeat with the other two sandwiches.
