recipes
Turkey Tea Sandwiches
White bread spread with a butter and ginger mixture, and topped with dried cranberries, pine nuts, turkey and lettuce.
- Servings
- cook method
- prep
- cook
- ready
- 6
- No Cooking
- 20 minutes
- no cook
- Less than 30 minutes
Ingredients
- 6 tablespoons unsalted butter, softened
- 1/2 teaspoon grated gingerroot
- 12 slices white bread, crusts removed
- 1/4 cup toasted pine nuts
- 1/4 cup dried cranberries
- 8 ounces thinly sliced cooked Butterball® Turkey
- 6 lettuce leaves
- Directions
- Serving Suggestions
-
Combine butter and ginger until well blended.
Spread about 1 1/2 teaspoons of the butter mixture on one side of each of the 12 pieces of bread.
Sprinkle pine nuts and cranberries over all.
Arrange the sliced turkey on top of 6 of the bread slices. Top with a lettuce leaf. Top with remaining bread slices. Cut each sandwich into 4 triangles.
