Taste of Home
Summer Tea Sandwiches
TOTAL TIME: Prep: 45 min. Bake: 20 min. + cooling
YIELD: 12 servings.
These dainty finger sandwiches are perfect for casual picnics or luncheons. Tarragon-seasoned chicken complements cucumber and cantaloupe slices. —Taste of Home Test Kitchen
Ingredients
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1/2 teaspoon dried tarragon
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1/2 teaspoon salt, divided
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1/4 teaspoon pepper
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1 pound boneless skinless chicken breasts
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1/2 cup reduced-fat mayonnaise
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1 tablespoon finely chopped red onion
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1 teaspoon dill weed
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1/2 teaspoon lemon juice
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24 slices soft multigrain bread, crusts removed
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1 medium cucumber, thinly sliced
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1/4 medium cantaloupe, cut into 12 thin slices
Directions
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1.
Combine the tarragon, 1/4 teaspoon salt and pepper; rub over chicken. Place on a baking sheet coated with cooking spray.
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2.
Bake at 350° for 20-25 minutes or until a thermometer reads 170°. Cool to room temperature; thinly slice.
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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.
Nutrition Facts
2 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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