Application Guide

Sandwich fillings can be made a day ahead and the sandwiches as-
sembled in assembly-line fashion the day of the party. This is especially fun if you have
a helper. If I am preparing sandwiches for a large number of people, I make the sand-
wiches a day ahead and refrigerate them overnight in large plastic containers. If you
make them a few hours ahead of serving they can also be stored this way, or stack
them on a tray, and drape a damp paper towel or a clean damp tea towel over the top,
followed by a sheet of plastic wrap, and refrigerate.
Here are some of my favorite tea sandwiches. Be sure the bread is
thin and the filling is spread with a light hand. Arrange the sandwiches on a silver tray
or platter for an elegant presentation.
Smoked Turkey Sandwiches
Makes about 48 small sandwiches
1
1
/
2
pounds skinless hickory-smoked turkey breast, cut
into chunks
6 scallions, both green and white parts
About
1
/
2
cup mayonnaise, just enough to bind
Salt and black pepper
2 loaves bread machine bread, thinly sliced (about 24
slices)
Place the turkey and scallions in the food processor and coarsely grind. Add the may-
onnaise and pulse to make a spreadable paste. Season with salt and pepper to taste.
Spread the turkey mixture on half of the bread slices. Cover with the remaining slices.
Trim the crusts and cut each sandwich into 4 triangles.
Cucumber and Watercress Sandwiches
Makes about 32 small sandwiches
1 bunch watercress, bottom of stems removed, finely
chopped
Salt and black pepper
4 tablespoons unsalted butter, softened
About
1
/
2
cup mayonnaise, just enough to bind
Grated zest of 1 small lemon
1 long English hothouse cucumber, sliced
1
1
/
2
loaves bread machine bread, thinly sliced (about 16
slices)
Season the watercress with salt and pepper to taste. Using a food processor, an electric
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