Cucumber Sandwiches with Tandoori Chicken and Mint

For the cucumber sandwiches with tandoori chicken and mint, rinse the chicken, pat dry and season with a little tandoori masala, salt and pepper. In a hot skillet, slowly fry in the oil on all sides for 8-10 minutes until golden brown. Remove from heat and let cool.

Peel the cucumber and cut into thin slices or shave. Rinse the mint, shake dry and pluck the leaves. Set aside a few leaves for garnish, finely chop the rest and mix with 1 tsp. tandoori masala, the mayonnaise and cream cheese. Season to taste with lemon juice, salt and pepper.

Spread on the tramezzini. Top 2 slices with the cucumbers. Cut the chicken into slices just under 1 cm thick and spread on the cucumbers. Top with the remaining tramezzini (spread side down) and cut each into 4 triangles.

Serve the cucumber sandwiches with tandoori chicken and mint garnished with remaining mint.

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