Summer Tea Sandwiches Recipe

5 1 1
Summer Tea Sandwiches Recipe
Summer Tea Sandwiches Recipe photo by Taste of Home
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Summer Tea Sandwiches Recipe

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5 1 1
Publisher Photo
These dainty finger sandwiches are perfect for casual picnics or luncheons. Tarragon-seasoned chicken complements cucumber and cantaloupe slices. —Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min. + cooling

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

Nutritional Facts

2 sandwich halves: 212 calories, 6g fat (1g saturated fat), 24mg cholesterol, 450mg sodium, 27g carbohydrate (5g sugars, 4g fiber), 13g protein.

  • 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
  1. Combine the tarragon, 1/4 teaspoon salt and pepper; rub over chicken. Place on a baking sheet coated with cooking spray.
  2. Bake at 350° for 20-25 minutes or until a thermometer reads 170°. Cool to room temperature; thinly slice.
  3. 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.
Originally published as Summer Tea Sandwiches in Light & Tasty June/July 2005, p7

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MY REVIEW
Summy User ID: 1386846 206231
Reviewed Jun. 25, 2014

"What a wonderful, refreshing, delicate, yummy sandwich! Instead of making little tea sandwiches, I made a whole sandwich for dinner last night (with the crust on). Today I had one for lunch, and it tasted even better letting the flavors in the spread meld overnight. I will definitely be making this one often!"

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