Turkey Tea Sandwiches Recipes

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TURKEY TEA SANDWICHES WITH BASIL MAYONNAISE



Turkey Tea Sandwiches with Basil Mayonnaise image

Basil mayonnaise is the secret to these tasty little sandwiches. Keep any extra mayo in the fridge to spread on other sandwiches, stir into egg salad or layer on pizza crust before topping it with other ingredients. -Lara Pennell, Mauldin, South Carolina

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 15m

Yield 20 tea sandwiches.

Number Of Ingredients 5

1/2 cup mayonnaise
1/3 cup loosely packed basil leaves
10 slices white bread, crusts removed
10 ounces thinly sliced deli turkey
5 slices provolone cheese

Steps:

  • Place mayonnaise and basil in a food processor; process until basil is finely chopped, scraping down sides as needed. Spread mayonnaise mixture over each bread slice. Layer 5 bread slices with turkey and cheese; top with remaining bread slices. Cut each into 4 long pieces.

Nutrition Facts : Calories 90 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 230mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

MAKE-AHEAD TURKEY TEA SANDWICHES



Make-Ahead Turkey Tea Sandwiches image

These are yummy and simple-to-make finger sandwiches with turkey, artichokes, red pepper, and spinach. Best made the night before and great for parties, showers, and get-togethers.

Provided by Nikki

Categories     Main Dish Recipes     Sandwich Recipes     Turkey

Time 2h20m

Yield 10

Number Of Ingredients 9

½ cup low-fat cream cheese, softened
1 teaspoon minced garlic
½ teaspoon Italian seasoning
1 French baguette
4 ounces thinly sliced cooked deli turkey
1 cup baby spinach leaves, or to taste
½ red bell pepper, thinly sliced
½ cup artichoke hearts, drained and chopped
toothpicks

Steps:

  • Combine cream cheese, garlic, and Italian seasoning in a small bowl and set aside.
  • Slice top third off the baguette using a serrated knife. Scoop out some of the bottom half, leaving a 1/2-inch shell. Spread cream cheese mixture evenly over both halves. Layer turkey, spinach, red pepper, and artichokes on the bottom shell and place the other half on top. Wrap tightly in foil and refrigerate for 2 hours, or overnight.
  • When ready to serve, unwrap and slice the loaf diagonally into 1- to 2-inch portions. Secure each with a toothpick.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 21.2 g, Cholesterol 11.7 mg, Fat 3.1 g, Fiber 1.1 g, Protein 7.4 g, SaturatedFat 1.7 g, Sodium 403.3 mg, Sugar 1.2 g

TURKEY, GOUDA & APPLE TEA SANDWICHES



Turkey, Gouda & Apple Tea Sandwiches image

Cut into triangles or quarters, these fun mini sandwiches are a tasty addition to an afternoon tea gathering. The cranberry mayo lends an original flavor twist, and the apples give them a sweet-tart crunch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 dozen.

Number Of Ingredients 7

2/3 cup reduced-fat mayonnaise
2 tablespoons whole-berry cranberry sauce
24 very thin slices wheat or white bread, crusts removed
12 slices deli turkey
2 medium apples, thinly sliced
12 thin slices smoked Gouda cheese
4 cups fresh baby spinach

Steps:

  • Place mayonnaise and cranberry sauce in a small food processor. Cover and process until blended. Spread over each bread slice. , Layer the turkey, apples, cheese and spinach over each of 12 bread slices; top with remaining bread. Cut each sandwich into quarters.

Nutrition Facts : Calories 258 calories, Fat 12g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 456mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

SMOKED-TURKEY TEA SANDWICHES WITH ARUGULA MAYONNAISE



Smoked-Turkey Tea Sandwiches with Arugula Mayonnaise image

Categories     Sandwich     turkey     Quick & Easy     Mayonnaise     Arugula     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

1/2 cup mayonnaise
1/3 cup (packed) coarsely chopped arugula leaves plus 30 whole arugula leaves (about 4 large bunches total)
1 tablespoon minced shallot
1 tablespoon chopped fresh parsley
1/2 teaspoon grated lemon peel
12 thin slices firm white sandwich bread, crusts trimmed
10 ounces thinly sliced smoked turkey

Steps:

  • Mix mayonnaise, chopped arugula, shallot, parsley and lemon peel in small bowl. Season with salt and pepper. Place bread slices on work surface. Spread mayonnaise mixture on each slice, dividing equally. Top 6 bread slices with turkey, dividing equally. Place 5 arugula leaves atop turkey on each. Top with remaining 6 bread slices, mayonnaise side down, pressing to adhere. Cut each sandwich diagonally into quarters.

TURKEY TEA SANDWICHES



TURKEY TEA SANDWICHES image

Categories     turkey

Yield 8-10

Number Of Ingredients 9

Scallion cream cheese:
3/4 pound (12 ounces) cream cheese, room temperature
1/2 cup minced scallions (white and green parts)
Pinch kosher salt
Pinch freshly ground black pepper
Sandwiches:
1 loaf dense raisin-nut bread, unsliced
8 thin slices fresh or smoked turkey breast
Fresh basil leaves

Steps:

  • For the scallion cream cheese, combine the cream cheese, scallions and the salt and pepper 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 1/4-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 covered with parchment paper, cover with damp paper towels 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.

TURKEY TEA SANDWICHES



Turkey Tea Sandwiches image

I first had this delicious recipe at a Bunko game. I have made it several times since and everyone just raves over it! There are never any left over!

Provided by Miss V

Categories     Lunch/Snacks

Time 30m

Yield 32 sandwiches, 10 serving(s)

Number Of Ingredients 5

1 (8 ounce) package cream cheese, room temperature
1/2 cup minced scallion (white and green parts)
1 loaf raisin nut bread
8 slices fresh turkey or 8 slices smoked turkey breast (thin slices)
fresh basil leaf

Steps:

  • Mix the cream cheese and scallions together ahead of time so the flavors can blend.
  • 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.
  • Wrap and refrigerate until the cream cheese is cold and firm.
  • Cut the sandwiches into whatever shapes desired.
  • Serve chilled.

Nutrition Facts : Calories 80.8, Fat 7.9, SaturatedFat 5, Cholesterol 24.9, Sodium 67.9, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 1.8

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