Calla Lily Tea Sandwiches

• 1/4 cup mayonnaise
• 1 teaspoon grated onion
• 1/4 teaspoon dried tarragon
• 1/8 teaspoon pepper
• 1 can (4-1/2 ounces) chunk white chicken, drained
• 1 celery rib, finely chopped
• 18 slices white bread, crusts removed
• 2 tablespoons butter, softened
• 1 tablespoon minced fresh parsley
• 18 pieces (1 inch each) julienned carrot

1. In a large bowl, combine the first four ingredients; stir in chicken and celery; set aside. With a rolling pin, flatten each slice of bread to 1/8-in. thickness; cut into 2-1/2-in. squares. Spread with butter. Roll up into a funnel shape, overlapping the two adjacent sides; secure with a toothpick.
2. Spoon about 1 teaspoon chicken filling into each sandwich. Cover with plastic wrap; refrigerate for 1 hour.
3. Remove toothpicks. Sprinkle sandwiches with parsley. Insert a carrot piece into the filling of each sandwich.

mayonnaise, onion, tarragon, pepper, white chicken, celery, white bread, butter, parsley, carrot

Taken from www.tasteofhome.com/recipes/calla-lily-tea-sandwiches/ (may not work)