Pear-Walnut Tea Sandwiches

Ingredients
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
Directions
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.

Curried Chicken Salad Sandwiches

Ingredients
2 cups cubed cooked chicken breast
3/4 cup chopped apple
3/4 cup dried cranberries
3/4 cup mayonnaise
1/2 cup chopped walnuts
1/2 cup chopped celery
2 teaspoons lemon juice
1 tablespoon chopped green onion
1 teaspoon curry powder
6 lettuce leaves
6 croissants, split
Directions
In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon
juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture.

Curried Chicken Pitas

Ingredients
1/2 cup mayonnaise
1 tablespoon honey
1 teaspoon curry powder
2 cups cubed cooked chicken
1 cup halved green grapes
1/2 cup chopped pecans
4 green onions, chopped
8 pita pocket halves
8 lettuce leaves
Directions
In a bowl, combine mayonnaise, honey and curry
powder. Stir in the chicken, grapes, pecans and onions. Line pita halves with lettuce; spoon
1/2 cup chicken mixture into each.

Summer Tea Sandwiches

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.

Apple-Walnut Turkey Sandwiches

Ingredients
3/4 cup mayonnaise
1/4 cup chopped celery
1/4 cup raisins
1/4 cup chopped walnuts, toasted
1 medium tart apple, chopped
3/4 pound sliced deli turkey
8 slices sourdough bread
Lettuce leaves
Directions
In a large bowl, combine the mayonnaise, celery,
raisins and walnuts. Stir in apple; set aside. Place
turkey on
four slices of bread. Top with apple mixture, lettuce and remaining bread. Yield: 4 servings.

Turkey Salad Sandwiches

Ingredients
10 ounces deli turkey, cubed
2 cups torn romaine
6 bacon strips, cooked and crumbled
1/2 cup shredded Swiss cheese
1/2 cup mayonnaise
1/3 cup frozen peas, thawed
2 green onions, thinly sliced
1/4 teaspoon pepper
12 slices whole wheat bread
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Nutritional Facts
1 each: 398 calories, 22g fat (5g saturated fat), 43mg
cholesterol, 1039mg sodium, 28g carbohydrate (4g
sugars, 5g fiber), 22g protein.
Directions
In a large bowl, combine the first eight ingredients. Spoon 2/3 cup mixture on each of six
bread slices. Top with remaining bread slices.

Tuna Tea Sandwiches

Ingredients
1 can (6 ounces) light water-packed tuna, drained
and flaked
1 to 2 tablespoons mayonnaise
1/4 teaspoon lemon-pepper seasoning
4 tablespoons crumbled goat cheese
4 slices multigrain bread, crusts removed
4 large fresh basil leaves
Directions
In a small bowl, combine the tuna, mayonnaise
lemon-pepper. Spread 1 tablespoon of goat
cheese on each slice of bread. Spread two slices
tuna mixture; top with basil leaves and
remaining bread. Cut in half or into desired shapes.

Mint-Cucumber Tomato Sandwiches

Ingredients
3 tablespoons butter, softened
8 slices sourdough bread
1 large cucumber, thinly sliced
2 medium tomatoes, thinly sliced
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup fresh mint leaves
Directions
Spread butter over four slices of bread. Layer with
cucumber and tomatoes; sprinkle with salt, pepper and
mint. Top with remaining bread. If desired, cut each
sandwich into quarters.

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Egg Salad & Cucumber Sandwiches

Ingredients
1/2 cup chopped red onion
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
1/2 teaspoon pepper
1/4 teaspoon salt
8 hard-cooked large eggs, chopped
1 large cucumber, sliced
1 tablespoon dill weed
12 slices sourdough bread, toasted
Directions
In a small bowl, combine the first six ingredients. Add eggs;
stir gently to combine. In
another bowl, toss cucumber and dill. Spread egg salad over six slices of toast; top with
cucumbers and remaining toast.

Mint Cucumber Sandwiches

Ingredients
16 slices white bread, crusts removed
1/2 cup mint jelly
1 large cucumber, peeled and thinly sliced
3 medium tomatoes, sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup butter, softened
Directions
Spread eight slices of bread with jelly; top with
cucumber and tomatoes. Sprinkle with salt and
pepper. Butter remaining bread; place on top. Cut
each sandwich into two triangles. Yield: 16 tea sandwiches.

Roast Beef Roll-Ups

Ingredients
1 package (14 ounces) coleslaw mix
3/4 cup coleslaw salad dressing
1/2 cup mayonnaise
1/4 cup Dijon mustard
2 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon celery seed
1 pound thinly sliced deli roast beef
4 Italian herb flatbread wraps
1/2 pound Swiss cheese, thinly sliced
Directions
In a small bowl, combine the first seven
ingredients. Divide roast beef among flatbread wraps. Top with cheese and coleslaw mixture;
roll up tightly.