This turkey sandwich, modified slightly from the recipe in The Barefoot Contessa Cookbook, is not your everyday grab-and-go sandwich.
For the scallion cream cheese*
8 ounces cream cheese, room temperature
1/4 cup minced scallions (white and green parts)
For the sandwiches
14 slices dense raisin-nut bread
14 slices fresh or smoked turkey
Fresh basil leaves
For the scallion cream cheese, combine the cream cheese and scallions. This can be done by hand or you can use a stand mixer with a paddle attachment. Do not whip.
For the sandwiches, spread a thin layer of scallion cream cheese on one side of each slice of bread. Please two slices of turkey on 7 slices of bread. Place several leaves of basil on the turkey. Top with remaining 7 slices of bread, cream cheese side down.
Place the sandwiches on a sheet pan, covering with a barely damp paper towel. Seal the sheet pan with plastic wrap and refrigerate until the cream cheese is cold and firm.
To serve, cut off crusts from each sandwich then cut into quarters – triangles, squares, or soldiers. Serve chilled.
* You could also use store-bought scallion cream cheese
From The Barefoot Contessa Cookbook © 1999 by Ina Garten
- Prep Time: 30 minutes
- Inactive Time: 2 hours
- Category: Sandwiches, Appetizers
- Cuisine: American
- Serving Size: 1 tea sandwich (1 quarter of a full sandwich)
- Calories: 53.72
- Sugar: 1.33 g.
- Sodium: 222.16 mg.
- Fat: 3.68 g.
- Saturated Fat: 1.81 g.
- Carbohydrates: 2.55 g.
- Fiber: 0.12 g.
- Protein: 2.79 g.
- Cholesterol: 18.24 g.
Keywords: smoked turkey, cream cheese, basil, Barefoot Contessa, Ina Garten