Turkey Tea Sandwiches

• servings: Makes 32 sandwiches , se

Ingredients

SCALLION CREAM CHEESE

¾ POUND cream cheese, room temperature

½/ CUP minced scallions (white and green parts)

SANDWICHES

1 LOAF dense raisin-nut bread, unsliced

8 thin slices fresh or smoked turkey breast

Fresh basil leaves

Directions

For the scallion cream cheese, combine the cream cheese and scallions 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 ¼-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, 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.

Notes

lunch, and people loved it so much I decided to put it on the menu. Fresh basil leaves are the secret. These sandwiches can be made a day ahead and refrigerated, covered with damp paper towels and wrapped in plastic

to keep them moist.

Water turns basil leaves brown. To store basil, wash the leaves well, and then spin them very dry in a salad spinner. Put the leaves in a plastic storage bag with a paper towel to absorb any extra moisture. The leaves will stay fresh and green for several days.