Turkey Tea Sandwiches
Sweet & savory & oh-so-good!
Scallion Cream Cheese:
- 3/4 lb. (12 oz) cream cheese, room temperature
- 1/2 cup minced scallions, white and green parts
- pinch kosher salt
- pinch ground black pepper
- 1 loaf dense raisin-nut bread, unsliced
- 8 thin slices roasted or smoked turkey breast
- fresh basil leaves
For the scallion cream cheese, combine the cream cheese, scallions, and salt & pepper in an electric mixer fitted with a paddle attachment. Do not whip. (Don’t worry if you don’t have a mixer. We combined the ingredients by hand in a bowl and everything turned out just nicely.)
For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4″ thick slices. (Or you can slice by hand, but use a very sharp knife.)
Lay out 8 slices of bread and spread them all with a thin layer of the scallion cream cheese. Place a 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 halves 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 cutting board and, with a very sharp knife, cut the crusts off. Cut each large sandwich in half crosswise, and then cut each half diagonally, twice, to make a total of 8 small triangles. Serve chilled.
Recipe from The Barefoot Contessa Cookbook, 1999.