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    Turkey Tea Sandwiches

    Source of Recipe

    From "The Barefoot Contessa Cookbook" by Ina Garten

    Recipe Introduction

    "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:
    ◦ pound cream cheese, room temperature
    ◦ cup minced scallions (white and green parts)

    Sandwiches:
    ◦ 1 loaf dense raisin-nut bread, unsliced
    ◦ 8 thin slices fresh or smoked turkey breast
    ◦ Fresh basil leaves

    Recipe

    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 -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



    Notes:
    I use Eli's Raisin Pecan Bread.
    You can also just cut the sandwiches into fingers.

 

 

 


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