Lingonberry, rye bread, and turkey combine to create delicious tea sandwiches. Pictured with our Charcuterie Roulade. Pictured with Mushroom-Swiss Crostini and Charcuterie Roulade.
Lingonberry-Turkey Tea Sandwiches
Yield: 12
Ingredients
- ½ cup salted butter, softened
- 3 tablespoons wild lingonberry sauce, such as D’arbo
- 12 slices seedless rye bread, frozen
- 12 thin slices deli turkey
Instructions
- In a small bowl, stir butter until smooth. Add lingonberry sauce, stirring gently until incorporated.
- Using a 2-inch square cutter, cut 24 shapes from frozen bread.
- Spread an even layer of lingon-berry butter onto each bread square. Fold each turkey slice into fourths to create a triangle. Top butter side of 12 bread squares with turkey triangles. Top turkey layer with remaining bread squares, butter side down.
- Cover sandwiches with damp paper towels until serving time to let thaw and to keep bread from drying out.
Notes
Make-ahead Tip: Lingonberry butter can be made a day in advance, covered, and refrigerated. Let come to room temperature before using. Sandwiches can be assembled a few hours in advance of serving, covered with damp paper towels, placed in a covered container, and refrigerated.
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