tea sandwiches

Turkey Tea Sandwiches
8 to 10 servings



Ingredients:

Scallion cream cheese:
3/4 pound (12 ounces) cream cheese, room temperature
4 minced scallions (white and green parts)
(For a little variety next time, I may substitute chopped seeded cucumbers for the onions )
Pinch kosher salt
Pinch freshly ground black pepper

Sandwiches:
1 loaf dense fruit-nut bread, unsliced (I used apple nut)
8 thin slices fresh or smoked turkey breast
Fresh basil leaves

Directions:
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 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)

* Lay out the 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 slices of bread, cream cheese side down.
* Return the sandwiches to the bread wrapper.
* Refrigerate until the cream cheese is cold and firm.

* Place the sandwiches on a cutting board and, with a very sharp knife, cut each large sandwich in half crosswise, and then cut each half diagonally, twice, to make small triangles.



Serve chilled.

{adapted from a recipe by The Barefoot Contessa}