Turkey Tarragon Tea Sandwiches are the last stop for my Thanksgiving turkey leftovers this year. Now that the in-laws have finally left the building and I have a chance to breathe, a tea break is just the thing I need to clear my mind, refocus, and start setting up for Christmas.
I’ve made these sandwiches for many celebrations and afternoon teas before and they are always a hit. Tarragon gives the sandwiches a subtle licorice-like flavor while the smoked almonds add a savory crunch. Imagine your favorite chicken salad, with the gourmet factor turned up.
When it comes to using chicken or turkey meat in tea sandwiches, I have a tried and true trick…use that food processor! I used to shred the chicken by hand, which resulted in sandwiches with a hearty, chunky texture. Giving the meat a few pulses in the food processor makes the meat lighter and more uniform, making it easier to get clean cuts on your tea sandwiches.
I am so glad Thanksgiving is over! If you were as busy as I was over the weekend cooking, shopping, and entertaining, I know you’re in need of a well-deserved break too. A quiet house, some finger sandwiches, and a pot of hot tea…now is the time to treat yourself, just before round two of holiday chaos begins!
Makes 12 tea sandwiches.
1 1/2 cups roasted turkey, finely chopped
1/2 cup smoked almonds, roughly chopped
6 Tbsp olive oil mayo
1 large shallot, finely chopped
4 large sprigs of tarragon, roughly chopped
1/2 tsp ground black pepper
8 slices of sandwich bread, frozen
1.) Mix turkey, almonds, mayo, shallot, tarragon, and pepper in a mixing bowl.
2.) Roughly divide the filling into 4 portions, then place 4 slices of bread on a work surface. Pack one portion of the filling evenly atop each of 4 slices of bread, filling in the edges. Top the filling with another slice of bread, then use the serrated knife to remove the crusts. Cut the large sandwich into three equal finger sized sandwiches and enjoy!