Turkey Tea Sandwiches
- Yield: 32 sandwiches; 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 270
- Total Fat
- 14
- Saturated Fat
- 7
- Carbohydrates
- 29
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 38
- Sodium
- 385
Ingredients
Scallion cream cheese:
3/4 pound (12 ounces) cream cheese, room temperature
1/2 cup minced scallions (white and green parts)
Pinch kosher salt
Pinch freshly ground black pepper
Sandwiches:
1 loaf dense raisin-nut bread, unsliced
8 thin slices fresh or smoked turkey breast
Fresh basil leaves
Directions
- For the scallion cream cheese, combine the cream cheese, scallions and the salt and pepper in an electric mixer fitted with a paddle attachment. Do not whip.
- For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
- Lay out 8 slices of bread and spread them all with a thin layer of scallion cream cheese. Place a single layer of turkey on half the slices, cutting the edges to fit the bread. Place the basil leaves randomly on top of the turkey. Top with the other 4 slices of bread, cream cheese side down. Lay the sandwiches on a baking sheet covered with parchment paper, cover with damp paper towels and wrap the sheet with plastic. Refrigerate until the cream cheese is cold and firm. Place the sandwiches on a cutting board and, with a very sharp knife, cut off the crusts. Cut each large sandwich in half crosswise, and then cut each half diagonally, twice, to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.