I served this tasty array of sandwiches for my Fall Tea Party. The selection included Turkey, Gouda & Apple on Wheat, Prosciutto with Port Fig Butter on Pumpernickel and Cashew Chicken Salad on White.
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!.
They turned out so nice!