Recipe: Tearoom Curried Chicken Salad Sandwiches with Carrot and Apple Slaw (food processor)

TEAROOM CURRIED CHICKEN SALAD SANDWICHES
WITH CARROT AND APPLE SLAW

FOR THE SLAW:
4 medium carrots, peeled and trimmed
1 McIntosh or Granny Smith apple
2 tablespoons vegetable oil
4 tablespoons lemon juice, divided use
Salt and pepper to taste
FOR THE SANDWICH FILLING:
2 to 3 tablespoons regular or low-fat mayonnaise
1/8 teaspoon curry powder or more to taste
1/2 cup walnut pieces
1 cup diced cooked chicken
4 slices white or whole-wheat bread*

TO PREPARE THE SLAW:
Slice the carrots wafer-thin or grate with the shredding disk in a food processor. Peel and core the apple; finely dice it or grate in a food processor.

Combine the oil with 2 tablespoons of the lemon juice. Toss with the carrots and apple. Season with salt and pepper; refrigerate.

TO MAKE THE SANDWICH FILLING:
Place the mayonnaise, remaining 2 tablespoons lemon juice, the curry powder and walnuts in the food processor. Process until combined, about 10 seconds, stopping the machine and scraping down the sides of the bowl as needed.

Add the chicken and process until finely chopped, about 10 seconds. Mixture will be thick. (Filling can be made the night before and refrigerated.)

TO MAKE THE SANDWICHES:
Spread the filling on 2 slices of bread. Season with salt and pepper. Top with remaining bread. Serve with carrot-and-apple slaw on the side.

VARIATIONS:

FOR A TEAROOM SANDWICH LOOK:
Slice the crusts off the bread and cut each sandwich into 4 squares.

TO REDUCE THE FILLING'S FAT CONTENT:
Omit the walnuts and substitute yogurt cheese for the mayonnaise. (To make yogurt cheese, place yogurt in a fine sieve set over a bowl and let drain overnight in the refrigerator.)

FOR A SPICIER SANDWICH:
Add a pinch of cayenne pepper to the spread.

*"This recipe's serving sizes are generous. The spread could stretch to make a third sandwich; the slaw can yield 4 small portions."

Adapted from source: Monday to Friday Chicken by Michele Urvater