Smoked Turkey Tea Sandwiches With Arugula Mayonnaise 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.

SMOKED TURKEY SANDWICHES WITH SPICY AIOLI

Steps:

• Preheat the oven to 400 degrees F. Place the ciabatta rolls on a rimmed baking sheet with the cut side facing upwards. Bake until lightly toasted, 7 to 10 minutes.
• Arrange the bread, toasted side up, on a work surface and divide the spicy aioli on all the halves evenly. On each of the bottom halves place 1 slice of cheese, ripping in half if necessary to make the cheese fit the bread. On top of the cheese, layer the peppers, followed by the turkey. Divide the basil evenly on each of the top halves, pressing slightly to adhere to the aioli. Place the tops of the sandwiches on, then cut the sandwiches diagonally and serve.
• Whisk together the mayonnaise, chili paste and ¼ teaspoon salt in a small bowl. Refrigerate aioli until ready to assemble the sandwiches.

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, GOUDA & APPLE TEA SANDWICHES

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.

SMOKED TURKEY, BLUE CHEESE, AND RED ONION SANDWICHES

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add onions and sauté until soft and lightly browned, breaking up onion rings, about 8 minutes. Remove from heat; stir in vinegar and season to taste with salt and pepper.
• Chop enough arugula to measure 1 cup; place in medium bowl. Mix in mayonnaise. Season with salt and pepper. Spread about 11/2 tablespoons arugula mayonnaise over each cut side of bread. Divide turkey slices among 4 bread slices. Top with crumbled blue cheese, dividing equally. Top with red onions, then whole arugula leaves and bread.

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.

SMOKED TURKEY AND STILTON SANDWICH

Steps:

• In a small bowl mash together with a fork the Stilton, mayonnaise, chutney, parsley, lemon juice, and salt and pepper (to taste) until the mixture is combined well.
• Spread the halves of the bread with the Stilton mixture, and divide the turkey between the bottom halves of the bread.
• Top with the arugula and cover the sandwiches with the top halves of the bread.

SMOKED TURKEY SANDWICHES

Steps:

• In a large skillet over medium high heat, heat oil and then add in onions, cooking until llight browned, breaking up into rings. (8-10 minutes). Remove from heat and stir in vinegar and salt and pepper. Set aside.
• Chop enough argula to measure 1 cup and place it in a small bowl. Mix in the mayonnaisse, salt and pepper.
• To make sandwiches: spread 1 1/2 tablespoons (I used less) of the argual/mayo over the cut sides of 4 slices of bread. Divide the turkey slices among the 4 bread slilces and then top with the blue cheese, red onion slices and argula leaves and the remaining slices of bread.