Summer Tea Sandwiches
Total TimePrep: 45 min. Bake: 20 min. + cooling
- 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
- 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.
Nutrition Facts2 sandwich halves: 212 calories, 6g fat (1g saturated fat), 24mg cholesterol, 450mg sodium, 27g carbohydrate (5g sugars, 4g fiber), 13g protein.
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Oct 7, 2018
Love these! So refreshing and light. Had to make two versions as there are some that have a "no meat with fruit" thing going on so I subbed out the cantaloupe for a mild Vermont cheddar. Both are delicious, but my fave is as written. Thanks for sharing!
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!