Chicken Finger Sandwiches

Chicken Finger Sandwiches: BBQ chicken breast is mixed together with fresh tarragon, lemon zest, whole egg mayonnaise plus a pinch of salt; spread on buttered white or wholemeal bread and cut into fingers.

A smart choice for any Afternoon Tea

Chicken finger sandwiches are my absolute go-to before any big occasion. I still remember the night before my wedding whipping up a batch—because in our house the rule is: Big Day, Big Breakfast… plus chicken sandwiches waiting for you when you get home!

A great chicken sandwich is a must-have on any menu. Not only is it incredibly satisfying, ensuring guests feel well-fed during Afternoon Tea, but it’s also a smart choice when serving alcohol—because let’s be honest, good hosting means keeping things balanced!

Using a store-bought BBQ chicken makes creating these sandwiches so quick and easy and with the addition of lemon zest and tarragon to whole egg mayonnaise, elevate the humble chicken to a sophisticated sandwich in an instant. Don’t fear the tarragon! It’s an absolutely beautiful herb used extensively in French cuisine and is a perfect complement to both the chicken as well as lemon.

The best part though is that you can make this filling up to two days prior to your event, in fact, the chicken finger sandwiches are better for it with the flavours of the tarragon and lemon zest permeating the chicken meat over time.

Why You’ll Love This Recipe

• Effortlessly elegant – Turns a simple chicken sandwich into a refined Afternoon Tea classic.
• Time-saving – Store-bought BBQ chicken keeps things simple without sacrificing flavour.
• Make-ahead magic – The filling tastes even better after a day or two in the fridge.
• Flavourful and fresh – Lemon zest and tarragon add brightness and depth.
• Filling and satisfying – Perfect for balancing a sweet-heavy menu or pairing with drinks.

Make-Ahead & Party-Ready

This recipe makes 2 full sandwiches (cut into 6 fingers), but it can be easily doubled or combined with other sandwich flavours for a well-rounded Afternoon Tea offering. Need help planning for a crowd? See my Finger Sandwich Fillings & Quantities Chart for guidance on how many fingers and slices of bread you’ll need per guest.

Planning an Afternoon Tea? Visit my Hosting page for everything you’ll need to make it a success.

Other Finger Sandwich recipes to try

Ham, Cheddar & Tomato Relish

Coronation Chicken

Cucumber with Lemon & Mint Cream Cheese

Smoked Salmon

Ham, Cheese & Mustard Pickle

Curried egg

As with any recipe, make sure you read all the steps before you begin.

What you’ll need for these delicious Chicken Finger Sandwiches

Ingredients

White or wholemeal sandwich bread: Use fresh white sandwich bread. Sandwich loaves are square compared to a hi-top loaf which has a domed top

Breast meat from half a BBQ chicken: Use store bought BBQ chicken. Apart from saving you time, it actually is more flavoursome than a cooked chicken breast on its own which can be too dry and lack flavour.

Whole egg mayonnaise: Made by emulsifying whole eggs with oil, vinegar or lemon juice, and seasonings. The inclusion of the entire egg—both the yolk and white—adds a rich texture and depth of flavour. I like S&W but feel free to use your favourite.

Tarragon: Known for its delicate leaves and herbaceous scent, tarragon is commonly used in French cuisine, making it a staple herb in classic dishes like Chicken with Tarragon or Bearnaise sauce. The most distinguishing characteristic of tarragon is its mild liquorice or aniseed flavour. If you can’t find it, then substitute with finely chopped parsely.

Zest from a small lemon: Adding a burst of citrusy aroma, fresh flavour, and subtle tartness without the acidity of lemon juice.

Unsalted butter: Provides a moisture proof barrier between the chicken filling and the bread as well as imparting delicious flavour.

Salt: The 1/8 tsp salt in this recipe really brings out the flavour of the chicken, but check how salty your chicken meat is before you add it.

How to make Chicken Finger Sandwiches

Coarsely chop the BBQ chicken breast and place it in a medium bowl.

Add 2 tablespoons of the mayonnaise, tarragon, zest and salt.

Mash together with a fork until combined. It should resemble a spreadable mixture. If it looks slightly dry, add a little extra mayonnaise and mix until the consistency is correct.

Place four slices of white sandwich bread on a chopping board and spread each slice with unsalted butter. Spread half of the chicken mixture over one slice of bread. Repeat with the other half. Top the chicken mixture with a slice of buttered bread and press to seal. Repeat with the other slice.

Remove all the crusts with a sharp bread / serrated knife. Check the sandwiches are close in size (trim slightly if you need to). Place one above the other then gently score both sandwiches at the same time and check that they are an even width. Now cut all the sandwiches into fingers and place on a sandwich plate or in a sealable container lined with baking paper (see how to store below).

TO STORE: Wet a sheet (or sheets) of paper towel then squeeze out the excess water. Place on top of the sandwiches ensuring no bread is exposed, then cover with plastic wrap or place the lid on top of your sealable container. Refrigerate up to 24 hours before serving.

FAQs

Can I make these ahead of time?

Chicken mixture: Up to two days ahead of time.

Construct: Up to 24 hours ahead of time as long as they are stored as suggested above.