07 February 2019

Tahini Chicken Tea Sandwiches - New West KnifeWorks Review and Giveaway

Tahini Chicken Tea Sandwiches - New West KnifeWorks Review and Giveaway / www.delightfulrepast.com

This batch of Tahini Chicken Tea Sandwiches was made for a little casual afternoon tea, but it will be on the menu at my next proper afternoon tea party, along with Cucumber Sandwiches and Sliced Egg and Dill Sandwiches

But before I go on (and on) about tea sandwiches, I want all of you who are not into that sort of thing to know that this knife we’re giving away is not just for tea sandwiches, so don’t click away! 

The New West KnifeWorks G-Fusion Petty Utility Knife is probably the most versatile knife in my collection. For this recipe alone, I used it for butterflying chicken breasts; chopping onion, fennel and cooked chicken; and cutting sandwiches. 

And it does so much more. It’s big enough and the right shape to use as a small chef’s knife and small enough that some cooks even use it as a paring knife. The razor-thin blade makes it great for filleting, boning and trimming silverskin.

For nearly a year, i
t’s been my go-to knife for shallots, onions, tomatoes, bell peppers, small fruits and vegetables, chopping or chiffonading herbs, supreming citrus, cutting and trimming raw meat and carving cooked meat. But back to the tea sandwiches …


Tahini Chicken Tea Sandwiches - New West KnifeWorks Review and Giveaway / www.delightfulrepast.com


I have wasted so much tahini over the years. Love that stuff! And I use a lot of it in my Hummus and Baba Ghanoush (pardon those pictures, by the way, I was just starting out!), but then there’s always some left over. 

What else can I do with it? Mr Delightful is not a fan of dips, so I wanted to use it in a way he would enjoy, too. He likes chicken salad sandwiches, so there you go.

He’s not fussy about his sandwiches being perfectly cut, but (and now I’m talking to my Tea People) tea sandwiches must look as good as they taste. They must be cut very cleanly; squished sandwiches and ragged edges are simply not the done thing. 

So tell me, what is your favorite tea sandwich? And be sure to go to the section below the recipe for details on this very generous giveaway. If you don’t happen to need a knife, you know someone who does; and this knife would make a great and generous gift.


Tahini Chicken Tea Sandwiches - New West KnifeWorks Review and Giveaway / www.delightfulrepast.com
Blade Length 5.5 inches, Overall Length 11 inches, Max Blade With 1.187 inches


Tahini Chicken Tea Sandwiches


(Makes 32)

2
tablespoons sesame seeds
1 1/2 tablespoons extra virgin olive oil
1 pound (16 ounces/454 grams) boneless skinless chicken breasts
3/8 teaspoon salt, divided
3/8 teaspoon coarsely ground black pepper, divided
2 tablespoons minced onion

1/2 cup shredded carrot
1/2 cup minced fennel or celery
1/2 cup unsalted tahini
2 tablespoons (1 fluid ounce/30 ml) freshly squeezed lemon juice
1/4 teaspoon curry powder
16 slices potato or buttermilk bread (or other soft, "wide" bread)
1 stick (4 ounces/113 grams) unsalted butter, very soft



1 In dry skillet, toast the sesame seeds over medium heat, stirring frequently. Remove to 1.5-quart bowl to cool.

2 In same skillet, still hot, heat the olive oil. Add the chicken breasts and cook, loosely covered, over medium-low heat about 15 minutes on each side, depending on the thickness of the pieces. Season each side of chicken with up to 1/8 teaspoon each salt and pepper. Remove to plate to cool.

Tahini Chicken Tea Sandwiches - New West KnifeWorks Review and Giveaway / www.delightfulrepast.com


Note: I used the New West KnifeWorks Petty to butterfly the chicken breasts, so they needed just 10 minutes on each side. Set aside to cool.

3 Add onion to skillet and cook until very soft, about 5 minutes, deglazing the pan with the onion juices, scraping up any brown bits. Add the onion and oil to bowl with sesame seeds.

4 Chop the cooled chicken and add it to the bowl. Stir in the carrots, fennel or celery, tahini and lemon juice. Add the curry powder and remaining salt and pepper. Taste and adjust seasoning. Cover and chill for at least an hour before assembling sandwiches.

Tahini Chicken Tea Sandwiches - New West KnifeWorks Review and Giveaway / www.delightfulrepast.com

5 Spread each slice of bread thinly with softened butter. Divide the chicken salad (about 1/4 cup each) among the 8 bottom bread slices. Top with remaining buttered bread slices. Trim off crusts and cut each sandwich into four fingers or rectangles, arranging on a plate in about three layers. 

6 Lay a good-quality un-dyed paper towel on top of the sandwiches. Wet and wring out well another paper towel; lay the damp paper towel on top of the dry paper towel. Never place the damp paper towel directly on top of the sandwiches or they will become soggy. Wrap rather snugly with plastic wrap; refrigerate for at least an hour or up to several hours. This will make your sandwiches “hold together” and keep them from drying out. Remove from refrigerator and uncover sandwiches just before serving.

Tahini Chicken Tea Sandwiches - New West KnifeWorks Review and Giveaway / www.delightfulrepast.com


New West KnifeWorks Petty Knife Giveaway



I chose the all black knife, but it comes in 7 other beautiful and unique New West color combinations you must check out. The knife comes with a beautiful leather blade protector.

This giveaway is open to readers in the US* who are 18 years of age or older. To enter, leave a comment below (one entry per person). Tell me the first thing you'd make with the knife and/or which color you'd choose. Please include your email address in the body of your comment. Must enter by 11:59 p.m. Eastern time Wednesday February 13.



* If you are outside the US but would like to have this sent to someone you know in the US (you would have to send them a gift card separately on your own), go ahead and enter!




Winner will be chosen by random drawing and be announced here in the comments before noon Eastern time on Thursday February 14. If I don't hear back from the winner of the random drawing by noon Eastern time Sunday February 17, a new winner will be selected from the original entrants (those who commented before the giveaway deadline). 

Disclosure: New West KnifeWorks provided a knife for review purposes and one for the giveaway. The views expressed here are entirely my own. I always tell my readers what I really think!

Jean

184 comments:

Angie Schneider said...

I eat tahini spoonful, both white and black! These sandwiches look delicious, Jean.

Jean | DelightfulRepast.com said...

Thank you, Angie! Yes, by the spoonful! (I do that with peanut butter, too. I call it a peanut butter sandwich without the bread.)

kitty@ Kitty's Kozy Kitchen said...

Your sandwiches look so delish, Jean, and such a great way to use leftover tahini. If I won the knife, I would choose red and I'd slice some onions for French Onion Soup.

Zaa said...

I've never had tahini ... so this recipe will be a new experience for me... and I so love tea sandwiches, somehow they taste better without the crusts( haha) ...The recipe looks delightful, filled with all so many tasty ingredients...fennel and curry are two of my favorite herbs, so I know these little morsels will be delicious... I'm going to make them for my Valentines Day with my Grandchildren. I do like to try new things and surprise everyone..Isn't that naughty( but fun) .... ENJOY your day...Hugs

Jean | DelightfulRepast.com said...

Thank you, Kitty! And now you've got me craving French onion soup!

Jean | DelightfulRepast.com said...

Zaa, thank you so much. I hope you and your grandchildren enjoy the sandwiches. I think an artist like you is bound to fall in love with tahini!

Sherry said...

my favorite tea sandwich is:
in between layers of orange raisin quick bread,
a thin slice of honey ham and a dollop
of orange marmalade. the bread can also
be made into muffins which also works
well as a tea 'sandwich.'

i reach for one of two knives left in my
once large collection .. depending on the job
to be completed. ;)

knife :: black or deep brown preferred

Jean | DelightfulRepast.com said...

Sherry, isn't ham and orange a wonderful combination! Sounds like you could use another knife--black or brown it is.

Thomas "Sully" Sullivan said...

Yah, yah, not a tea sandwich aficionado…but your knife sharpens my appetite!

Dee | Grammy's Grid said...

Thanks so much for partying with us at the #WednesdayAIMLinkParty 30! Shared ♥

christopher sorel said...

thin sliced ham with real mayo and thaini make great sandwiches. great knives

JS said...

I would love the knife in Mtn Huckleberry or Sherwood and would use it for everything! It's the perfect size for all kinds of cooking jobs.

barbc824 said...

I would make a grat veggie stir fry. Any of the colors are lovely, choose for me! Thanks

Christy Moya said...

My son is a potato lover. So, my first duty would be to peel a potato with this beautiful knife! My favorite color is blue. So any shade of blue would be perfectly fine with me!

Unknown said...

I will use the knife to debone chicken thighs which will be stacked on a vertical skewer and then smoked to be used in tacos!

A black petty knife would be a terrific addition to my block!

Thank you for the opportunity!
Chris

Cranberry Morning said...

Well I couldn't imagine using tahini and chicken in the same sentence, until I saw curry. OK. Now it makes sense. I'll take one, please. Set it right next to the cucumber sandwich, please. Sounds like a fantastic knife!!

nape said...

What a beautiful recipe, what a beautiful knife! I'd use it endlessly. It would be particularly helpful in the summer when I carve a watermelon into a basket and serve melon balls/grapes fruit salad.

Unknown said...

Looks really tasty!

Katherine Kavouris said...

I would use the knife for creating gluten free meals. I want to prepare food for our new daughter in law, and would like Peacock if selected.
In the meantime can't wait to make tea sandwiches.

Arcus said...

I would make my killer homemade spaghetti sauce. Black for me.

Ryan said...

I'd choose classic black, and prep some bacon wrapped venison for the grill. Nice sandwich, you could also sub mashed chick peas for the chicken as a veggie option.

Cranberry Morning said...

Oops, forgot to mention of prefer the green color, then it will get special treatment and not get mixed up with other knives. And if probably chiffonade some herbs first thing. Because I like that word. Lol

chefdondari said...

The first thing I'd make would be a classic mango curry chicken salad sandwiches. I'd loke the burgundy/red color one.

Unknown said...

I'm one for sandwiches or any foods you have to slice with a knifešŸ˜ ..these knives are just a beauty ,color? like them all!!

Bakersdozen said...

First of all, the recipe looks delicious. I could use this knife as I cook for a large family. As to the first thing I would make with this knife, I am not sure, be I have been using my air fryer a lot lately for French fries and sweet potato fries, so it might be used for that. vidomich(at)yahoo(dot)com

Brewbaker said...

I have not ever posted here before, but I would use a blue knife to cut alder smoked coho salmon drizzled w/blackberry sauce.

Anonymous said...

I absolutely love this recipe. I’ve been a fan of New West Knifeworks for the past 2 years and have never been disappointed. I would love to add this knife to my collection. The blues and purples match so well together. The first thing I would make is chicken stir fry. I could use this knife for everything. Great job New West. Amanda30v@yahoo.com

Carole said...

I would like an ORANGE handled knife. ORANGE was the favorite color of my idol Frank Sinatra. Frank said ORANGE was a HAPPY COLOR. I agree.

The first thing I would make is a salad that contains a lot of vegetables that need peeling and chopping (celery, cucumbers, carrots, bell peppers, broccoli, etc.).

transpearancy said...

I think the first thing I would make with the knife would have to be your Tahini Chicken Tea Sandwiches! I LOVE using fennel as an ingredient in everything! My preferred color choice for the knife would probably be peacock. However, the main point of the knife is to be useful, so I would be thrilled to have one in any color. Thank you for the offer!

Rebecca said...

I would make the delicious sounding tahini chicken tea sandwiches! I like the Sherwood knife color.

Unknown said...

I would make a chicken kiev type of chicken, but instead of the butter I would stuff it with broccoli and cheese instead, not sure if that has a name but love those flavors. The knife would greatly help with filleting the breasts!

Pauline Wiles said...

Jean, I have never met any kind of tea sandwich I don't like! But you're right, I'm particularly impressed when someone takes the trouble to cut them with care and precisely.
I would probably choose the Cadet color knife, but actually, they all look like a splendid addition to one's kitchen.
paulinewiles(at)gmail(dot)com

Unknown said...

Use the green handled knife to make sliced bagel, onion, cream cheese, and ham, and green olives sandwiches.

Princess Seronica said...

I would choose Shoshone.

FreshyUT said...

I think a lichen colored knife would make a great addition to any kitchen! What would I cook, I don't know, but with a foot of snow on the ground something from the smoker sounds great and I'd have to use my new knife to cut the meat! (hotairbuick@gmail.com)

Amo Green said...

Nice ! - I Would Like To Own This Knife With The Black Handle - Thanks !!!! Email flyeyez99@yahoo.com

grichardanderson said...

That looks like a great all around utility! I’ll bet I’d use it everyday!

Jean | DelightfulRepast.com said...

Dee, thank YOU!

Jean | DelightfulRepast.com said...

Christopher, that sounds delightful!

Jean | DelightfulRepast.com said...

JS, it really is!

ellen b. said...

My favorite are my "not your mommas chicken tea sandwiches" :) served in small croissants. The chimichurri sauce dressed chicken with jicama hit my taste buds just right. Those tahini sandwiches you made would go down nicely, I'm sure. Passing on the knife offer. :)

Jean | DelightfulRepast.com said...

Barb, it's perfect for prepping a stir-fry!

Jean | DelightfulRepast.com said...

Christy, I'm with your son--potatoes are the best!

Unknown said...

I would make the Sheet Pan Chicken Dinner with Romesco Sauce from August! I would choose the sunburst color knife.

Jean | DelightfulRepast.com said...

Chris, I love the black, too!

Jean | DelightfulRepast.com said...

Judy, I know you'd have a lot of tasty uses for this knife!

Jean | DelightfulRepast.com said...

Nape, thank you. You could definitely use this knife!

Jean | DelightfulRepast.com said...

Chef, that mango curry chicken salad sounds wonderful!

Jean | DelightfulRepast.com said...

Thanks, Bakersdozen!

Jean | DelightfulRepast.com said...

Brewbaker, it would be perfect for slicing smoked salmon.

Jean | DelightfulRepast.com said...

Thanks, Amanda. It's perfect for prepping stir-fry!

Jean | DelightfulRepast.com said...

Carole, I did not know that about Frank Sinatra!

Sylvianne said...

I could really use this knife. I like the brown wood-tone handle one. Great size for prepping.

Jean | DelightfulRepast.com said...

Thanks, transpearancy. I don't think you can go wrong with any of the colors!

Jean | DelightfulRepast.com said...

Thank you, Rebecca.

Jean | DelightfulRepast.com said...

Pauline, I almost agree with you, BUT I really don't like smoked salmon tea sandwiches.

Jean | DelightfulRepast.com said...

Princess, that is a pretty color!

Jean | DelightfulRepast.com said...

Freshy, think you're right about the lichen color! Enjoy that snow!

Jean | DelightfulRepast.com said...

Amo Green, I do love my black knife!

Jeanie said...

Oh my! Well, I'd probably say cucumber sandwiches with dill are my favorites. Love 'em to pieces! I make them year round! Although that chicken tahini could give them a run for the money!

I'm in desperate search of a new kitchen knife so entering the drawing happily and loving the turquoise one as well as the green. That's my palette. Ah, the first thing I'd do with it? Well, just learned how to debone a chicken at my cooking class and while I expect to mutilate more than one or two birds in the process (shall I start with game hens?) I think that's what I'd do. (After slicking my cucumber sandwiches!)

Jean | DelightfulRepast.com said...

Jeanie, cucumber and dill, my all time favorite! Sounds like you could really use this knife!

Jean | DelightfulRepast.com said...

Sylvianne, I really like that brown one, too!

labsuper said...

I like the Lichen color and I cook all the time so I am really not sure what my first use would be. debwinsit@gmail.com

Unknown said...

Of course I'm make your Tahini Chicken Tea Sandwiches! But then I'd likely use it to make some really nice pasta dishes, or some Mexican cuisine. The possibilities are endless with a new toy(oops tool).

Jean | DelightfulRepast.com said...

I like the lichen, too, labsuper!

Unknown said...

Ooh I would be thrilled - saving my pennies for these gorgeous knives!
I would use it for some jalapeƱo, tomato, mango and onion dicing for some spicey salsa! Hope I’m the lucky lady!! Thanks for the recipe.

Anonymous said...

I would make some chicken salad sammies with capers, yummoooo! I also put bibb lettuce on my sammies and tomatoes fresh from the farmers market..I don't have decent knives in my kitchen so I would love love & more love to win this, I would select the black color too..Love your recipes and your blog...happy new year from our home to yours!!!!!!!!!!!!!!!!! from mjs at mrs.sampson1@outlook.com!!!!!!!!!!!!!!!!!!

Lauren E said...

I'd love to have the red handled knife. I'd probably use it to make meyer lemon marmalade. It would be perfect for cutting the strips of rind!

InJuneau said...

Ooo, that recipe sounds delicious; I might make it first. Also, I LOVE the Lichen color.

damons @ gci . net (without the spaces, obviously)

Lisa said...

I would probably dice onion since I use onion in almost everything. Lichen is my favorite. lisasaville@comcast.net

Jean | DelightfulRepast.com said...

Thanks so much, mjs. And, yes, I'll take some chicken salad with capers anytime!

Unknown said...

I would choose the Sunburst.
I great tool for meal prep with meat and vegetables. I think I am going after a tenderloin to prepare for roasting.
Cheers to you for sharing the opportunity.
Wey McLeod

Jean | DelightfulRepast.com said...

Lauren, I can tell you, it IS perfect for making Meyer lemon marmalade!

Jean | DelightfulRepast.com said...

InJuneau, it looks like lichen might be the most popular color!

Jean | DelightfulRepast.com said...

Lisa, I use a fair bit of onion myself. I don't put a lot of it in most recipes, but I put a little in a lot of things.

Jean | DelightfulRepast.com said...

Wey, thank you. The sunburst is one of my very favorite New West colors.

Karen Delaney said...

I'd choose the MTN Huckleberry. Color is so unique.

Anonymous said...

Looks great. I have the hunter model and use it often in the kitchen. Would like the petty for prep work , not to large, Bob. westen@blackfoot.net

Jean | DelightfulRepast.com said...

Karen, that one is a beauty!

Jean | DelightfulRepast.com said...

Bob, I'd like to have the hunter model as well, though I don't know what I'd do with it! :D

Caederus said...

The first thing I would make with the knife is salsa. Dicing the tomatoes and onions would give a good idea of how the knife performs. I would go with the sunburst color as I love Orange. :-) caederus@gmail.com

Jean | DelightfulRepast.com said...

Caederus, I love this knife for tomatoes!

Lori Byrd said...

I'd cut up chicken with it 1st. I love the red one.

Unknown said...

First thing is slice some tomatoes for a blt sandwich. Love all the colors! The blue is the prettiest! tzonin@aol.com

Jean | DelightfulRepast.com said...

Lori, I like the red, too.

Jean | DelightfulRepast.com said...

Sounds good, tzonin!

Victoria said...

I am pretty sure that this knife would become my Go-To kitchen knife! I would soooo LOVE the Mtn. Huckleberry! victoriakdurham@aim.com
The Tahini Chick Sands look delicious!

Jean | DelightfulRepast.com said...

Thanks, Victoria! It is definitely my Go-To!

Anonymous said...

Hello Jean,

What great timing for you to post a tea sandwich recipe today - and one I have never heard of, too. It sounds delicious. I was searching for a couple of special new ones and here you are being so helpful yet again. I think they would be very good with your cucumber and egg sandwiches. I hope I will get to make them soon.

You asked what our favorite recipe might be and I am thinking maybe a chicken tea sandwich that includes fresh strawberries, mandarin oranges, toasted pecans, celery, onions and a poppy seed dressing. I haven't made it yet but think it sounds like it might become a favorite.

That knife sounds amazing. I would help round out my knife selection well. I think all black would be my choice, too.

Thank you again for your recipes. Wonderful.

Lily

Steve Cook said...

Jean
I wish I could concentrate on these, "fancy" recipes. I would use the knife to slice the peppers and onions for my American goulash.
Steve Cook

Jean | DelightfulRepast.com said...

Steve, that sounds good! Sometimes the simple dishes are the best.

Jean | DelightfulRepast.com said...

Lily, thank you so much. Wonderful to her from you!

Phil in the Kitchen said...

Strangely enough this very day I went for a very upmarket (and expensive) afternoon tea at a very upmarket (and expensive) establishment that shall remain nameless. It was good, but I'd much rather have had your sandwich than what I was given by a very upmarket waitress. It does sound lovely.

Unknown said...

Love this recipe. One of our favorite "tea sandwich" recipes involves buffalo tongue. Not for everyone, but really simple and good. A new knife would come in handy. My family loves these knives!

Jean | DelightfulRepast.com said...

Phil, thank you so much! I went out for a rather pricey afternoon tea earlier this week, and as always, I didn't like any of the sandwiches as well as I like my own, I must admit. But still it is fun to go out from time to time, pay a lot of money, and hear my friends say, "Jean, your sandwiches are much better than these." :D

Jean | DelightfulRepast.com said...

Thanks, Unknown. Nope, buffalo tongue isn't for everyone. My English grandmother and mother would make beef tongue for themselves occasionally, but made something else for the rest of us with less sophisticated tastes! :-)

Sunnie said...

I would make some pork chops! And I like the Cadet knife. Thanks for the giveaway!

sunniewoodyplus2 @msn.com

Rusthawk said...

I'd choose the peacock -- they sure are beautiful knives! I'd first make a gumbo and use it to chop onions, garlic, bell peppers, and celery, and some spicy andouille sausage into bite size pieces, and chicken. The weather is perfect for it!

Anonymous said...

What a wonderful recipe to try! The first thing I would make is my Cajun Andouille Chicken Jambalaya. It has a lot of meat and vegetables
In it. The beautiful huckleberry or Sherwood color knife would make quick work of the preparation.
Thanks Jean!




gloriakneupper@yahoo.com

Jean | DelightfulRepast.com said...

Sunnie, we love pork chops!

Jean | DelightfulRepast.com said...

Rusthawk, the peacock color is beautiful! And that gumbo sounds good.

Jean | DelightfulRepast.com said...

Thanks, Gloria. Those are both pretty colors, hard to decide. Jambalaya sounds good.

Rusthawk said...

darnit! I forgot my email in my comment: rusthawk at gmail dot com

Thanks!

Donna Durie said...

I would cut yams in strips for my grand daughter - she loves them baked. I'd choose the orange knife (she'd love to see gramma cut her yams with an orange knife).

Jean | DelightfulRepast.com said...

Well, Donna, with this range of colors you could match your knife to just about any food you like! Love seeing a gramma providing wholesome snacks!

kaycee said...

Tahini was a staple in my Grandmother's house. We had it often in different dishes. Yum! First thing I'd make is your tea sandwiches, although we're going to try them tomorrow. There's a jar of tahini in the cabinet. I like the cadet blue! Thanks!

Jean | DelightfulRepast.com said...

Thanks, Kaycee. Do let me know how they turn out for you. That cadet blue IS pretty.

Unknown said...

I would try anything at this point cause I am the worse cook ever but I bet the all green knife would cause a miracle to happen and my food would taste good.
Babydollbrown@hotmail.com

Misti said...

I would make sweet and sour chicken.marci-lyn@hotmail.com

Unknown said...

I'd just use it for whatever I was making at the time. These tahini chicken sandwiches do sound good. rosemariewatkins@rocketmail.com

Anonymous said...

Leslie:
I like the cadet color. Chicken salad would be the first thing I make.
leslieannstevenson@yahoo.com

Louca por porcelana said...

What a delicious recipe and great giveaway!Good luck for all of your readers!Hugs,dear Jean!

Tony Grant said...

I’ve not heard of tahini, Jean but then I can be a bit of an ignoramous. Tea sandwiches with the crusts cut off. Very nice. Very posh. I like crusts but to keep them on for afternoon tea is a bit common. Would Jane approve? Is that a cup of tea without milk in the top right hand corner of your picture? Darjeeling? Assam? All the best, Tony

Karenann Sharrott said...

Thank you for such a great giveaway opportunity! The first thing I would make if I won these knives would be my chicken stew. There's tons to cut up and would really put these knives to good use!

Jean | DelightfulRepast.com said...

Babydollbrown, you might be right--good tools do help us get good results!

Jean | DelightfulRepast.com said...

Sounds good, Misti.

Jean | DelightfulRepast.com said...

Thanks, Rosemarie.

Jean | DelightfulRepast.com said...

Leslie, I like the cadet, too. But then I like them *all*--that's why I got black!

Jean | DelightfulRepast.com said...

Thank you, Maristella!

Lea Ann said...

These little tea sandwiches are beautiful Jean. I've never made them at home, so only know of the ones I've snacked on at official teas. I love them all. Great give-away. Don't enter me - I've got a plenty of knives at my place.

Jean | DelightfulRepast.com said...

Tony, yes, one must cut those crusts off for a posh tea! The tea I was drinking that day was Earl Grey, loose leaf, of course. Tahini is wonderful stuff, if you like sesame seeds.

Jean | DelightfulRepast.com said...

Karenann, a chicken stew sounds soooo good right now!

Jean | DelightfulRepast.com said...

Sully, I thought that knife might "sharpen your appetite!"

Jean | DelightfulRepast.com said...

Lea Ann, thanks. I make them all the time, since I'm all about tea! Like me, you probably have plenty of everything in your kitchen!

Monica said...

I have been coveting one of these knives for years! I really love the color Sherwood, and I would use the knife to prep all the veggies for a bowl of warm, comforting minestrone soup. Sheepystitious[at]sbcglobal[dot]net.

Margie said...

I love hummus so I'm sure that I'll enjoy your Tahini sandwich. The knife that I won last year has been very useful.

Thanks for the visit!

Anonymous said...

Missy Rollins missymgm@me.com
Hi! I would peel a few avocodos, onions, tomatoes, and mince garlic to make guacamole!! I like the blue handle . Thanks so much for the recipes.These finger sandwiches are precious. They are on my list to make for the next tea party!!

Jmc2001 said...

Looks good. Please enter me in the drawing jmconlon@gmail.com

Jean | DelightfulRepast.com said...

Monica, I love this knife whenever I'm making soup!

Jean | DelightfulRepast.com said...

Thank you, Margie. And sometimes I use hummus as the "spread" on a sandwich instead of the usual condiments.

Jean | DelightfulRepast.com said...

Missy, it's perfect for making guacamole! If you need more recipes for your tea party, this is the place!

Jean | DelightfulRepast.com said...

Thanks, jmc!

Joanne Young said...

Your tea sandwiches are lovely!
I actually NEED a knife like the one you featured. I would use it for everything! That kind of knife is a beautiful go-to knife. The blade is not too thick and the handle looks like it fits comfortably in the hand. I would choose the turquoise color,
as that color says "southwest" to me, and I live in the southwest.:)

Vee said...

A good knife is a joy in the kitchen. I do love tea sandwiches and this sounds delicious. My favorite tea sandwich is in my Recipe Section of my sidebar, though it may taste too much like a dip for your husband to enjoy. (And my photo leaves much to be desired.) Look for Garden Patch Sandwiches.

Jean | DelightfulRepast.com said...

Thank you, Joanne. The turquoise is beautiful, and the handle does indeed fit comfortably in the hand. People often underestimate the importance of the handle!

Debbie - Mountain Mama said...

I have been drooling over those knives for the past two years!!!!!!!!!!!!!!!! Your sandwiches look pretty drool worthy also....now I'm craving chicken salad! I love to make curried chicken salad, to change it up a little....but a good old fashioned chicken, tuna, or egg salad is always awesome too!

Jean | DelightfulRepast.com said...

Thanks, Vee. I'll check that out!

Jean | DelightfulRepast.com said...

Thanks, Debbie. Yes, these knives are definitely drool-worthy!

Jo (A Rose Tinted World) said...

What a lovely recipe. The knife looks amazing! #ThatFridayLinky

Jean | DelightfulRepast.com said...

Thank you, Jo. I love it (the sandwich AND the knife!).

Sandi@ Rose Chintz Cottage said...

That looks like a marvellous knife, Jean. Pity I can't enter but I know someone will really enjoy that knife! Your chicken salad sandwiches look wonderful, although I don't believe I could eat the sesame seeds. My favourite tea sandwich? Well, I enjoy chicken salad, egg salad, cucumber, as well as tuna. Although I wouldn't turn my nose up at asparagus or cherry and cheese either. Like you, I almost always prefer a tea sandwich over a sweet. And yes, the crusts must be cut off! Enjoy your weekend.

Jean | DelightfulRepast.com said...

Thank you, Sandi. All those sound good to me! I discovered that the international shipping, even next door to Canada, is exorbitant AND the recipient must pay duty, which is quite costly. Happy February!

Ashley Mains said...

I would chop up everything I need for an awesome salad!!! <3

Jean | DelightfulRepast.com said...

Sounds good, Ashley! I haven't had a salad all week.

CherylV said...

I'd cut apple slices for the canned apple pie filling I haven't yet made and then maybe, I might actually finish up the canning. Huckleberry for me drags59 at yahoo dot com

Jean | DelightfulRepast.com said...

Cheryl, thanks for the reminder--I need to put up some apples!

Cocoa and Lavender said...

Let’s start with your chicken salad, and then we will get to the knife! I would never have… in 1 million years… thought of adding tahini to chicken salad. Also, I love that you used fennel! I will definitely give this a try. While I don’t make tea sandwiches very often, Mark and I enjoy chicken salad sandwiches quite often on the weekends.

The knives are absolutely beautiful! If choosing a color, I’d be torn between the green and the blue… As for what I would make first? Well, since pretty much everything I make has shallots, I imagine the first thing the knife would touch could be one of those little babies!

Jean | DelightfulRepast.com said...

David, thank you so much. And you know I'm with you on the shallots--all shallots, all the time!--and this is perfect for them.

Barbara Norton said...

What beautiful colors! I would love to win the Peacock!

Jean | DelightfulRepast.com said...

The peacock is gorgeous, Barbara.

Susan J Meyerott, M.S. said...

This looks/sounds so yum, Jean! As I have two quart jars filled with fennel seed from the garden do you think I could substitute the seed for the root? If so, how much would you use?

I love shallots in everything. I also love the addition of apples and sesame seeds to chicken salad. As today is a snowed in day I just might have to use what I have on hand to create this sandwich--and I just happen to have chicken breasts!

If I were so lucky as to win this knife any of the colors would be great!

Jean | DelightfulRepast.com said...

Sue, an artist sees the beauty in all colors, so I'm not surprised you're not picking a color! I would perhaps toast a teaspoon of fennel seeds in a small skillet, chop or grind them a bit, and add maybe half of it and see how you like it before adding more. Would be lovely with a tart, crisp apple.

Susan J Meyerott, M.S. said...

Thanks, Jean. I wouldn't want to add too much fennel! And you're right...artistically speaking, all those colors looked yummy.

areck0001 said...

Tahini with the ham. I was reading through a lot of these comments and making me hungry. Great ideas and all sounds so good to me.

Jean | DelightfulRepast.com said...

I agree, areck0001!

Michael said...

I would use it to debone chicken and trim meat. I think I’d make some sort of roulade with it first. And then many other things.
It is a beautiful knife. I like it in black or desert ironwood.


Alternate email Email: Hoppe1117@yahoo.com

Jillian Too said...

I'd love to use it to prep cucumber and tomatoes for a salad. The all black knife is my favorite..

Jean | DelightfulRepast.com said...

Michael, it is perfect for those tasks!

Jean | DelightfulRepast.com said...

Jillian, mine has cut a lot of cucumbers and tomatoes!

Lowcarb team member said...

Thanks for sharing another lovely recipe.

All the best Jan

Annie Carlson said...

The uses for this beautiful knife are endless. My husband and I love to go on all day bicycle rides. We pack a picnic lunch to eat along the way, including slices of fruit and cheese. I think your little chicken salad sandwiches would be a great addition. I bought the G Fusion 6" deli knife for my husband for Christmas this year and it has become our "go to" knife for everything. We definitely need another one of these fine knifes to keep us from fighting over the single one we have. Delighted with all the fun colors these knives are available in, but would choose Cadet if I had a choice.

Life is too short for a dull knife, adcarlson9@gmail.com.

Jean | DelightfulRepast.com said...

Thanks so much, Jan!

Jean | DelightfulRepast.com said...

Annie, at least you two share the knife--I don't let anyone touch my knives! :D I keep mine in a drawer no one else gets into, and my husband and anyone else can use the knives in the official knife drawer.

Savoring Sixty said...

Visiting from Esme Salon and was enticed by the photo! These look delicious and I just might borrow this recipe for my upcoming book club meeting! Thanks!

Jean | DelightfulRepast.com said...

Thank you, Savoring Sixty! Hope your book club likes them. Love a good book club!

April J Harris said...

There is nothing like a good knife. It can transform your experience in the kitchen and really improve your cooking! Love this twist on traditional chicken tea sandwiches. The tahini and sesame seeds would really add something special, Jean.

Jean | DelightfulRepast.com said...

Thank you, April. I know you're a woman who knows her way around the kitchen AND a tea room!

Miz Helen said...

What lovely Tea Sandwiches, I will love these! Hope you have a great Valentine Week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen

Jean | DelightfulRepast.com said...

Thanks so much, Miz Helen! They go great with iced tea, too. Though it doesn't seem like we'll ever want ice again, does it?!

FABBY'S LIVING said...


I love Tahini, so this sandwichs sound great ! I can wait to try them for tea time too.
Thanks for sharing them with us.
Happy Valentines,
Fabby

Jean | DelightfulRepast.com said...

Thank you so much, Fabby! Happy February!

♡♥♬ Carolsue ♡♥♬ said...

I would use it especially for chopping fruit and veggies! And I would chose the color CADET if I win!
Carolsue
digicats {at} sbcglobal {dot} net

Jean | DelightfulRepast.com said...

Perfect for that, Carolsue!

Stephanie said...

Good morning, dear Jean! Mmmm...what a delicious looking tea sandwich! I will have to save this recipe and make them next time I host a tea party.

Also, what a delightful and generous giveaway! It looks like today is the last day to enter so I barely made it. The colors are beautiful and I think I like "Lichen" best. As to what I would make the first time I use it...maybe your chicken sandwiches. {{smiles}}

Have a wonderful day! Hugs!

amanda whitley said...

i love the blue and i would chop up some veggies for stiry fry with it. awhitley2272 at gmail dot com

Jean | DelightfulRepast.com said...

Thank you, Stephanie. I'm so glad you got here in time to enter! The lichen is one of my favorites.

Jean | DelightfulRepast.com said...

Perfect for stir-fry, Amanda. Now you're making me hungry!

Kitchen Riffs said...

Terrific looking sandwich! I don't often make tea sandwiches, and when I do it's usually cucumber. I need to branch out and try these. Thanks!

Jean | DelightfulRepast.com said...

Thanks, John. But, of course, you can make regular size sandwiches, too! Just don't chop the ingredients quite so finely as for tea sandwiches.

Jean | DelightfulRepast.com said...

*Giveaway Winner Announced* - The winner of the New West KnifeWorks giveaway, by random drawing, is “Caederus.” “Caederus,” as soon as you send me, delightfulrepast at aol dot com, your name and shipping information, New West will ship the package. Congratulations!

If I don't hear from the winner of the random drawing by 11:59 am Eastern time Sunday, February 17, another drawing will be held and new winner selected from among the original entrants (those who commented before the giveaway deadline).

This was fun! Watch for more giveaways here at Delightful Repast! In the meantime, follow me on Google (but not Google+), Pinterest (@delightfulrepas) and Twitter (@delightfulrepas). You can even use the Follow Me By Email button in the right column.

Tarahlynn said...

Thanks for sharing with us at the To Grandma's house we go link party, see you next week!

Jean | DelightfulRepast.com said...

Thank *You*, Tarah!

Mary K.- The Boondocks Blog said...

Jean I was just about to comment on your cheesecake and then I stopped myself. As much as I love sweets, well you know my situation now, instead I chose this post on your tahini chicken sandwiches, which is so much healthier for me. I do believe we have all the ingredients sitting in our fridge. We are definitely going to try this one out with my kids who love tahini. It also seems to be a very popular choice with everyone judging from all the comments it got!

Jean | DelightfulRepast.com said...

Thank you, Mary. Yes, while I make all my desserts with less sugar than most and eat just small portions myself, I don't recommend desserts to anyone having blood sugar issues. I admire the way you're handling it. Hope the kids like the sandwiches.

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