Turkey salad is upgraded for Christmas by adding fresh tarragon and parsley to the filling. Gluten-free sandwich bread ensures that this recipe stays within the requirements of our dietary-friendly menu. Pictured with our Beef & Mushroom Duxelles Tea Sandwiches and Goat Cheese in Endive Cups.
Tarragon Turkey Salad Tea Sandwiches
Makes 16
Ingredients
- ⅓ cup mayonnaise
- ¼ cup finely chopped fresh tarragon
- 2 tablespoons finely chopped fresh parsley
- 3 tablespoons finely chopped celery
- 1½ teaspoons prepared horseradish
- 1 tablespoon fresh lemon juice
- 1 pinch fine sea salt
- ¾ cup shredded cooked turkey breast
- 16 slices gluten-free seeded sandwich bread
Instructions
- In a medium bowl, stir together mayonnaise, tarragon, parsley, celery, horseradish, lemon juice, and salt until smooth. Fold in turkey.
- Spread 2 tablespoons turkey salad each onto 8 bread slices. Top with remaining bread slices to make 8 whole sandwiches. Place in freezer for 10 minutes. Using a serrated bread knife in a gentle sawing motion, cut each sandwich into a 2½-inch square, discarding crusts. Cut each square sandwich into 2 equal triangles.
- Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within an hour.
