Whisk the PHILADELPHIA Cream Cheese, spring onion, herbs, garlic, sugar and vinegar together. Thin down with a little milk or water if necessary, to make a mayonnaise-like consistency.

Season to taste and spread four of the bread slices with about 90 g (1/2 cup) of the spring onion mayo. These will form the sandwich lids.

Fold the chicken and almonds into the remaining mayo mixture.

Top the remaining bread with the chicken mixture then add the lids. Serve immediately.