Smoked Turkey Tea Sandwiches
If you're in charge of hosting the next luncheon or a fun afternoon tea party, this is a recipe you need in your repertoire! Smoked Turkey Tea Sandwiches are made from a recipe that comes from Ina Garten, The Barefoot Contessa.
Servings: 18 finger sandwiches
Chef Alli
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Ingredients
- 16 ounces cream cheese, softened
- 1/2 cup minced scallions, white and green parts both
- kosher salt and freshly ground black pepper, to taste
- 12 slices dense raisin bread
- 24 thin slices smoked turkey breast (deli meat)
- lots of fresh basil leaves
Instructions
- Make the cream cheese sandwich spread by combining the cream cheese and scallions in a mixing bowl; season to taste with salt and pepper; reserve.16 ounces cream cheese, softened, 1/2 cup minced scallions, white and green parts both, kosher salt and freshly ground black pepper, to taste
- Lay out 8 slices of raisin bread on your work surface. Spread each slice with a thin-ish layer of the prepared cream cheese/scallion mixture.12 slices dense raisin bread
- Mound the turkey breast meat on top of 4 of the slices of slathered bread, then place 2-3 basil leaves (depending on how big they are) over the turkey; top with the other 4 slices of bread, cream cheese side down.24 thin slices smoked turkey breast (deli meat), lots of fresh basil leaves
- Lay the sandwiches on a rimmed baking sheet that has been lined with a sheet of parchment paper, cover with plastic wrap. Lay very lightly dampened paper towels over the sheet of plastic wrap, then add a second layer of plastic wrap over the paper towels.
- Refrigerate the sandwiches for 3-4 hours or over night; the cream cheese should be chilled and firm before slicing the sandwiches into tea fingers.
- When ready to serve, place the chilled sandwiches onto a large cutting board. Using a very sharp knife (I usually use serrated knife), slice off the crusts all the way around each sandwich; now slice each sandwich into 3 fingers (or if the raising bread is pretty large in size, slice 4 fingers). Each finger sandwich should be about one-inch wide. Serve chilled.**Please note: slicing the crusts from the sandwiches is completely optional, but does make the sandwiches look pretty and makes them more dainty for eating at a tea. I typically never cut off the crusts when making these sandwiches for myself. :)
Notes
**Be sure to check the blog post for tips and tricks, specific instructions, recommended tools, and FAQ’s for making this recipe.
Nutrition
Calories: 146kcalCarbohydrates: 11gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 29mgSodium: 267mgPotassium: 102mgFiber: 1gSugar: 2gVitamin A: 366IUVitamin C: 1mgCalcium: 39mgIron: 1mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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