Recipe courtesy of Marcela Valladolid
Mini Club Tea Sandwiches
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 10 tea sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 543
- Total Fat
- 33 g
- Saturated Fat
- 8 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 28 g
- Cholesterol
- 75 mg
- Sodium
- 822 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 10 tea sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 543
- Total Fat
- 33 g
- Saturated Fat
- 8 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 28 g
- Cholesterol
- 75 mg
- Sodium
- 822 mg
Ingredients
Directions
Special equipment:
cocktail forks- Use a small round cookie cutter to cut circles out of the cheese and bread. (You may also use the rim of a small glass to create the round shape; aim to get 2 circles out of each piece of cheese.) Toast the bread until lightly toasted.
- In a small bowl, combine the mayonnaise, adobo sauce, and salt and pepper to taste. Stir with a spoon until combined.
- Assemble the sandwiches: Start by spreading the bread with the chipotle mayo; layer with a lettuce leaf (torn to match the size of the bread), 2 slices of cheese, 2 slices of tomato, some turkey, a slice of avocado and a piece of bacon. Top with a second slice of bread and skewer with cocktails forks. Sprinkle with a pinch of sea salt and drizzle with olive oil.
