Ham, Asparagus & Tahini Tea Sandwiches
Serves: 9
 
Ingredients
  • 18 thin spears fresh asparagus
  • 1 teaspoon extra-virgin olive oil
  • 1⁄8 teaspoon fine sea salt
  • 1⁄8 teaspoon ground black pepper
  • Tahini Spread (recipe follows)
  • 9 slices ultra-thin deli-style honey ham
  • 6 large firm slices potato bread
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. Snap off and discard tough ends from asparagus spears. Lay asparagus on prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast until crisp-tender when pierced with the tip of a sharp knife, 5 to 7 minutes. Let cool.
  4. Spread a thin layer of Tahini Spread onto all bread slices.
  5. Fold each ham slice back and forth to gather. On tahini side of each of 3 bread slices, place 3 ham slices, adjusting gathers to fit. Lay 6 asparagus spears each on top of ham (horizontally), alternating tips and ends. Cover each with a remaining bread slice, spread side down, to make 3 whole sandwiches. Using a serrated bread knife in a gentle, sawing motion, trim and discard crusts from all sides of sandwiches. Cut each sandwich into 3 equal rectangles to make a total of 9 tea sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within 2 hours.
Recipe by TeaTime Magazine at https://teatimemagazine.com/ham-asparagus-tahini-tea-sandwiches/