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1
In a medium mixing bowl, place the chicken, grapes, nuts, celery, onion, relish, salt, and pepper.
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2
Stir until well combined.
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3
Add the mayonnaise and stir until the chicken is well coated.
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4
Arrange a few slices of bread in a neat stack and use a serrated knife to slice off the crusts.
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5
Repeat until all of the bread slices are trimmed.
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6
Place about a 1/2 cup chicken salad on half of the slices.
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7
Place the remaining slices on top.
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8
Slice each sandwich into 4 squares or triangles.
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9
Arrange on a platter and serve.
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10
Aunt Elsa would make these ahead of time for a party and refrigerate them for a few hours or freeze them for up to a week and remove them from the freezer the morning of the event.
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11
Her secret was to spread a thin coat of butter on the bread, which prevents the sandwiches from getting soggy without changing any flavor.
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12
To make ahead, spread a light coat of butter on one side of each slice of bread.
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13
After slicing as directed above, cover the sandwiches with wax paper, and then cover with a damp towel.
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14
Refrigerate until needed.
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15
For longer storage, cover the platter of sandwiches with plastic wrap and freeze.
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16
Uncover the sandwiches and let stand at room temperature for a few hours before serving.
