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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lingonberry-turkey-tea-sandwiches-recipe/