Chicken, Pecan and Cucumber Finger Sandwiches

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  • 1 1/2 cups cooked, diced chicken breast (from a deli roasted chicken is good)
  • 2 hard-boiled eggs
  • 1 cup mayonnaise (do not substitute)
  • 1/2 cup onion, finely chopped
  • 4 tablespoons pecans, finely chopped
  • Salt and pepper, to your taste
  • McCormick’s Montreal Chicken seasoning, to your taste
  • 1 loaf party rye bread, or any bread of your choice, with crusts removed
  • Softened butter
  • 2 cucumbers, peeled and thinly sliced
  • Pecan halves


  1. Mix first 5 ingredients and add seasonings to your taste; chill mixture several hours.
  2. When ready to serve, butter bread very lightly on one side; top with a few slices of cucumbers, then the chicken mixture.
  3. Top each little open-face sandwich with a pecan half.
  4. Serve immediately.