Summer Tea Sandwiches Recipe

Summer Tea Sandwiches Recipe photo by Taste of Home

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Our home economist prepared these dainty finger sandwiches that are perfect for casual picnics or ladies' luncheons. Tarragon-seasoned chicken complements cucumber and cantaloupe slices.

This recipe is:

Healthy

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Summer Tea Sandwiches Recipe

Prep: 45 min. Bake: 20 min. + cooling

Yield: 12 Servings

45 20 65

Ingredients

1/2 teaspoon dried tarragon
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 pound boneless skinless chicken breasts
1/2 cup reduced-fat mayonnaise
1 tablespoon finely chopped red onion
1 teaspoon dill weed
1/2 teaspoon lemon juice
24 slices soft multigrain bread, crusts removed
1 medium cucumber, thinly sliced
1/4 medium cantaloupe, cut into 12 thin slices

Directions

Combine the tarragon, 1/4 teaspoon salt and pepper; rub over chicken. Place on a baking sheet coated with cooking spray.
Bake at 350° for 20-25 minutes or until a thermometer reads 170°. Cool to room temperature; thinly slice.
In a small bowl, combine the mayonnaise, onion, dill, lemon juice and remaining salt; spread over 12 bread slices. Top with cucumber, chicken, cantaloupe and remaining bread. Cut sandwiches in half diagonally. Serve immediately. Yield: 12 servings.

Nutritional Analysis: 2 sandwich halves equals 212 calories, 6 g fat (1 g saturated fat), 24 mg cholesterol, 450 mg sodium, 27 g carbohydrate, 4 g fiber, 13 g protein.

Originally published as Summer Tea Sandwiches in Light & Tasty June/July 2005, p7