Smoked Almond and Cranberry Chicken Sandwiches

• 3 c. cooked chicken
• 1 c. dried sweetened cranberries
• ½ c. cup smoked almonds
• 3 green onions, sliced
• ½ c. sharp cheddar cheese shredded
• pepper to taste (do not use salt as there is quite a bit of salt in the smoked almonds)
• Mayonnaise
• White or wheat bread slices
• Butter
• finely chopped smoked almonds for decoration

In a large bowl, combine first 5 ingredients. Add just enough mayonnaise to moisten.

Butter 2 slices of bread.  Spread enough chicken salad mixture on one of the buttered slices to make a thick sandwich. Cover with remaining top slice. Repeat with remaining slices of bread.

For best tea sandwich results, chill for at least 30 minutes before cutting. Trim off bread crusts and cut into triangles or squares. Butter sides.  Dip each side into the finely chopped smoked almonds.  Keep covered with a moist paper towel or in an airtight container until ready to serve.

Makes about 16 tea sandwiches depending on size and thickness of sandwiches.