Turkey Tea Sandwiches With Basil Mayonnaise Recipes

SMOKED-TURKEY TEA SANDWICHES WITH ARUGULA MAYONNAISE

Steps:

• Mix mayonnaise, chopped arugula, shallot, parsley and lemon peel in small bowl. Season with salt and pepper. Place bread slices on work surface. Spread mayonnaise mixture on each slice, dividing equally. Top 6 bread slices with turkey, dividing equally. Place 5 arugula leaves atop turkey on each. Top with remaining 6 bread slices, mayonnaise side down, pressing to adhere. Cut each sandwich diagonally into quarters.

TURKEY TEA SANDWICHES

Steps:

• 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.

MAKE-AHEAD TURKEY TEA SANDWICHES

Steps:

• Combine cream cheese, garlic, and Italian seasoning in a small bowl and set aside.
• Slice top third off the baguette using a serrated knife. Scoop out some of the bottom half, leaving a 1/2-inch shell. Spread cream cheese mixture evenly over both halves. Layer turkey, spinach, red pepper, and artichokes on the bottom shell and place the other half on top. Wrap tightly in foil and refrigerate for 2 hours, or overnight.
• When ready to serve, unwrap and slice the loaf diagonally into 1- to 2-inch portions. Secure each with a toothpick.

TURKEY TEA SANDWICHES

Steps:

• Mix the cream cheese and scallions together ahead of time so the flavors can blend.
• 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.
• Wrap and refrigerate until the cream cheese is cold and firm.
• Cut the sandwiches into whatever shapes desired.
• Serve chilled.