Turkey Tea Sandwiches
Source of Recipe
From "The Barefoot Contessa Cookbook" by Ina Garten
"What an unusual combination for a sandwich! I invented it for a picnic lunch, and people loved it so much I decided to put it on the menu. Fresh basil leaves are the secret. These sandwiches can be made a day ahead and refrigerated, covered with damp paper towels and wrapped in plastic to keep them moist."
List of Ingredients
Scallion Cream Cheese:
◦ ¾ pound cream cheese, room temperature
◦ ½ cup minced scallions (white and green parts)
◦ 1 loaf dense raisin-nut bread, unsliced
◦ 8 thin slices fresh or smoked turkey breast
◦ Fresh basil leaves
For the scallion cream cheese, combine the cream cheese and scallions 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 ¼-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, 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.
Makes 32 sandwiches;
Serves 8 to 10
• I use Eli's Raisin Pecan Bread.
• You can also just cut the sandwiches into fingers.