• 450 g cooked chicken (finely chopped)
  • 60 g tinned anchovy fillets (well drained and finely chopped)
  • 2 tblsp capers (finely chopped)
  • 6 level tablespoons tartare sauce
  • 4 level tablespoons mayonnaise
  • freshly ground black pepper
  • 115 g butter (softened)
  • 10 thin slices brown bread
  • 175 g crisp lettuce (trimmed and shredded)
  • 10 thin slices white bread


  • Make these 3-4 hours in advance.
  • Put the chopped chicken, anchovies, capers, tartare sauce and mayonnaise into a bowl, season with the black pepper and mix well together.
  • Spread the butter thinly over each slice of bread, then spread the chicken mixture evenly over each brown slice.
  • Sprinkle with the shredded lettuce and top with the slices of white bread.
  • Stack the sandwiches together, wrap in cling film and chill.
  • Just before serving, unwrap, remove the crusts, cut the sandwiches into small triangles and arrange on a serving dish.