TURKEY TEA SANDWICHES
Provided by Ina Garten
Yield 32 sandwiches; 8 to 10 servings
Number Of Ingredients 7
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.
CREAM CHEESE TEA
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Beat cream cheese and milk in medium bowl with mixer until blended.
- Add cream and sugar; beat on high speed 2 min. or until thickened.
- Pour tea into 6 glasses; top with cream cheese mixture.
Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 85 mg, Carbohydrate 21 g, Fiber 0 g, Sugar 20 g, Protein 2 g
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