½ cup sour cream
2 tablespoons fresh chives, chopped
1 tablespoon fresh flat-leaf parsley, chopped
1 tablespoon fresh dill, chopped
1 spring onion, green part only, chopped
1 lemon, juiced
Salt and pepper, to taste
2 chicken breasts, cooked and finely shredded
12 slices pane de casa, or good quality white bread
1 small cucumber, thinly sliced
1 cup kewpie or regular mayonnaise 2 tablespoons T2 Matcha
pinch of salt
How to make it:
1. In a medium bowl, combine sour cream, chives, parsley, dill, spring onion, lemon, salt, pepper and chicken breast and mix well, ensuring the chicken is well coated in the mixture.
2. In a small bowl, combine kewpie or regular mayonnaise with T2 Matcha and salt. Stir well.
3. Spread a thick layer of mayonnaise onto 6 slices of bread, and arrange cucumber slices in a single layer. Divide the chicken mixture amongst the sandwiches, carefully spread evenly and top with remaining bread.
4. Cut the crusts off the bread, then slice into halves or quarters to your desired size for tea sandwiches.