I made these Turkey Cream Cheese Tea Sandwiches for my last year post-Christmas/pre-New Year party. I hosted another party this year a few days ago and there was a request from my sweet co-worker, Jeanna, to make them again. I think they deserve to make it to the hall of fame on my blog because 1) they are extremely easy to make 2) there’s no cooking involved 3) they are easy to eat and 4) they are delish and if you don’t trust me, trust my friend, Jeanna. ha ha ha
The menu of the night consisted some Charcuterie, Truffled Egg Salad and Ham Tea Sandwiches, Turkey Cream Cheese Tea Sandwiches, Bruschetta, Marinated Mozzarella, Rosemary Roasted Cashews, Shortbread Cookies with Chocolate Ganache, and Holiday Mule cocktail. I’ve posted most of these recipes on letscooksomefood.com and you can see how I made them by clicking on each link.
These Turkey Cream Cheese Tea Sandwiches can be made a day ahead and refrigerated, covered with damp paper towels and wrapped in plastic to keep them moist. I got this recipe from Ina Garten’s Cook Book. She’s my “Julia Child” and I watch her cooking shows religiously.
Here’s how I made them. Let’s cook some food! Well, there’s no cooking but I had to say it. ha ha
Combine room temperature cream cheese and chopped green onions in a bowl.
You can mix it in an electric mixer with a paddle attachment or just use a spoon and mix in a bowl like I did.
For the sandwiches, I used raisin-nut bread. I had the lady at my local grocery store slice the loaf into 1/2-inch thick slices. You can also ask for 1/4, if possible. The thinnest setting their slicer had was 1/2 and it’s totally fine.
Lay out 10 slices of bread and spread them all with thin layer of cream cheese mixture.
Place basil leaves on top of one side of 5 of the slices.
Place turkey on the other 5 slices.
Top the basil side with the turkey side, basil side down.
Lay them on a baking sheet, cover with a damp towel or paper towels and wrap the sheet with plastic. Refrigerate until the cream cheese is cold and firm.
Cut off the crusts with a sharp knife, then cut each sandwich into 3 fingers.
You can also cut them across to make triangle sandwiches. Now you’re ready to entertain.
How easy was that? I hope you give these Turkey Cream Cheese Tea Sandwiches a try. The recipe card is below. They will not disappoint you.
- 12 oz. cream cheese, room temperature
- 2 green onions, chopped
- 10 slices raisin-nut bread
- 5 thick slices turkey
- 5 fresh basil leaves
- Combine room temperature cream cheese and chopped green onions in a bowl. You can also mix it in an electric mixer with a paddle attachment.
- Lay out 10 slices of bread and spread them all with thin layer of cream cheese mixture. Place basil leaves on top of one side of 5 of the slices. Place turkey on the other 5 slices. Top the basil side with the turkey side, basil side down.
- Lay them on a baking sheet, cover with a damp towel or paper towels and wrap the sheet with plastic. Refrigerate until the cream cheese is cold and firm.
- Cut off the crusts with a sharp knife, then cut each sandwich into 3 fingers. You can also cut them across to make triangle sandwiches. Enjoy!
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