Smoked Turkey Tea Sandwiches With Arugula Mayonnaise Recipes

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.

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.

Steps:

• Mix mayonnaise, chopped arugula, shallot, parsley and lemon peel in small bowl. Season with salt and pepper. Place bread slices on work surface. Spread mayonnaise mixture on each slice, dividing equally. Top 6 bread slices with turkey, dividing equally. Place 5 arugula leaves atop turkey on each. Top with remaining 6 bread slices, mayonnaise side down, pressing to adhere. Cut each sandwich diagonally into quarters.