This delectable tea sandwich features honey ham and fresh asparagus between two slices of tasty potato bread. A flavorful, homemade Tahini Spread adds marvelous creaminess to the meat and vegetables. Pictured with our Cucumber-Herb Tea Sandwiches and Classic Chicken Caesar Salad Tea Sandwiches.
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
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- 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.
- Roast until crisp-tender when pierced with the tip of a sharp knife, 5 to 7 minutes. Let cool.
- Spread a thin layer of Tahini Spread onto all bread slices.
- 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.
Ham, Asparagus & Tahini Tea Sandwiches
Serves: approximately 1⁄2 cup
Ingredients
- 1⁄3 cup tahini*
- 2 tablespoons plain Greek yogurt
- 1 tablespoon sesame seeds, toasted
- 1 teaspoon honey
- 1⁄4 teaspoon hot pepper sauce
- 1⁄8 teaspoon fine sea salt
- 1⁄8 teaspoon fresh ground black pepper
Instructions
- In a medium bowl, stir together tahini, yogurt, sesame seeds, honey, hot pepper sauce, salt, and black pepper. Use immediately, or transfer to a covered container, refrigerate, and serve within a day.
Notes
*We used Krinos Tahini.
