Tea Sandwiches

 

Turkey SandwichesProscuitto SandwichedChicken Salad Sandwiches

I served this tasty array of sandwiches for my Fall Tea Party. The selection included turkey, aged gouda & apple on wheat, a prosciutto with port fig butter on pumpernickel and cashew chicken salad on white.

Tea Sandwiches

Ingredients

    Turkey Gouda & Apple on Wheat
  • 1/2 pound thinly sliced turkey
  • 1/2 pound aged gouda, very thinly sliced (sharp or extra sharp cheddar is another good option)
  • 1 red apple, very thinly sliced (I prefer Honeycrisp but any crisp red apple will do)
  • 1 stick butter
  • 1 teaspoon honey
  • 2 teaspoons Dijon mustard
  • dried basil
  • thin sliced soft wheat bread
    Prosciutto with Port Fig Butter on Pumpernickel
  • 5-6 ounces prosciutto
  • 1 stick salted butter
  • 3 tablespoons port wine
  • 3-4 ounces dried figs
  • 1/4 teaspoon salt
  • thin sliced pumpernickel bread
    Cashew Chicken Salad on White
  • 1 cooked rotisserie chicken, deboned, yielding approximately 3 1/2 cups chicken meat, finely minced
  • 3/4 cup finely chopped roasted salted cashews
  • 1 1/4 cup light mayo (I prefer Hellmans)
  • 1 tablespoon snipped chives
  • salt & pepper
  • thin sliced white bread
  • 1 stick softened butter
  • 1 ounce toasted sesame seeds

Instructions

    Turkey Gouda & Apple n Wheat
  • Mix butter, honey, Dijon and basil to combine
  • Butter 2 slices of bread with herbed butter mixture, then layer with turkey, cheese and apple slices
  • Gently press together and then trim off crusts and cut in half at a diagonal to create 2 sandwiches
  • Repeat to create desired number of sandwiches
    Prosciutto with Port Fig Butter on Pumpernickel
  • Place figs in bowl of a food processor and pulse until figs are finely chopped. Transfer to a small bowl and set aside.
  • Heat port in a small saucepan for about 1 minute to warm, then pour over figs. Let soak until port is absorbed, about 15-20 minutes.
  • Place the butter in the food processor. Add figs and salt and pulse until well combined, with no chunks of butter remaining.
  • Spread 2 slices of bread with fig butter. Then layer with prosciutto.
  • Gently press together and then trim off crusts and cut in half at a diagonal to create 2 sandwiches
  • Repeat to create desired number of sandwiches
    Cashew Chicken Salad on White
  • Note - this chicken salad uses finely minced chicken and cashews to create a spread (vs. a traditional chunky-style chicken salad.) It also uses a large quantity of mayo to create the creamy spread texture. It definitely falls into the more decadent category but everyone loves it!
  • Toss finely minced chicken, finely chopped cashews and chives until all ingredients are well combined.
  • Blend in mayo in batches until well combined.
  • Season to taste with salt and pepper. Since the cashews are already salted, just a small amount should be added.
  • Spread 2 slices of bread with butter then spread on several tablespoons of chicken salad
  • Gently press together and then trim off crusts and cut in half at a diagonal to create 2 sandwiches
  • Place toasted sesame seeds in small bowl which can accommodate sandwich
  • Spread one short edge of sandwich lightly with butter and dip into sesame seeds to lightly coat 1 side
  • Repeat to create desired number of sandwiches

Notes

FYI - The chicken salad recipe make around 4 cups of chicken salad. More than you will probably need for make Tea sandwiches, but its great for just eating on its own without the bread!.

http://itsthyme2cook.com/seasonalrecipes/tea-sandwiches/

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