Make Ahead Turkey Tea Sandwiches Food

TURKEY TEA SANDWICHES

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.

MAKE-AHEAD TURKEY TEA SANDWICHES

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.

TURKEY TEA SANDWICHES

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.

TURKEY TEA SANDWICHES WITH BASIL MAYONNAISE

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.

TURKEY AND EARL GREY HONEY BUTTER TEA SANDWICHES FOR TEA-TIME!

Steps:

• In a mini food processor or in a bowl, blend the butter, honey, ground tea and salt.
• In a medium bowl, toss the apple with the lemon juice. Squeeze out any excess liquid and pulse or mix the apple into the honey butter.
• Spread a scant 1/2 tablespoon of the apple butter onto each slice of pumpernickel or wheat bread.
• Top half of the slices with the smoked turkey and close the sandwiches.
• Using a sharp serrated knife, trim off the bread crusts. Cut the sandwiches into 4 triangles, transfer to a plate and serve.
• MAKE AHEAD: The uncut sandwiches can be covered with a lightly moistened paper towel and plastic wrap and refrigerated overnight. Bring to room temperature before serving.