- 1/2 cup mayonnaise
- 1/3 cup chopped peeled ripe pears
- 2 tablespoons minced fresh tarragon
- 2 tablespoons chopped walnuts, toasted
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 16 slices white bread
- 16 slices deli chicken
- 2 cups fresh arugula
- In a small bowl, combine the first seven ingredients; spread on one side of each bread slice. Layer half of the slices with chicken and arugula. Top with remaining bread. Cut each sandwich with a 3-in. round cookie cutter. Yield: 8 tea sandwiches.
Originally published as Pear-Walnut Tea Sandwiches in Country Woman Christmas Annual 2011, p76
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Reviewed Jun. 10, 2016
"WOW! Delicious! I would make the filling thinner and use a little bit thicker bread but what a great combo of ingredients. These would be great on a dark pumpernickel. : )"