This week's tea sandwich isn't about the recipe so much as it is about the *idea.* I had decided I wanted to pair sliced turkey with something for this week's sandwich, but I couldn't decide what. Pear? Another cream cheese concoction? All I knew is that I wanted meat and something. Then on Wednesday, I joined my friend Ashly, whose husband is currently serving in Iraq, in a visit to the PX at Ft. Benning. I'd never visited a PX before, and those of you raised in military families can just imagine the surprises that greeted me!
There was a place where you could buy international foods, and several things came home with me: Some guava paste from Brazil, some Tea Time Pâté from Croatia, and some Chinese green tea with jasmine (made in America, but it appealed to me at the moment). All of this cost me just a little over $5.
Now I like juices that are blended with guava juice, so I had a feeling I might like the guava paste. When I sliced it, it was very firm, sort of like a really stiff cranberry sauce but with that nice tropical guava taste. For my tea sandwich, I used a scalloped cutter to cut rounds of white bread (frozen for easier cutting). I spread a thin layer of butter on each slice, then added the thin-sliced turkey and a thin slice of the guava paste. I liked the combination of the sweet guava with the salty turkey. Obviously this is not a food I'll have access to all the time, but it did encourage me to experiment with new ingredients.
Ashly had spotted the Tea Time Pâté, which is basically a $1 tin of deviled ham, but I had to get it because of the name. I used the Croatian pâté as a spread on Italian bread and then added a small round slice of the Brazilian guava paste as an accent, making this my most "international" tea sandwich thus far, I suppose.
I have so much guava paste left I will no doubt be able to conduct a few more culinary experiments. Fortunately, I found a great link online with suggestions for using guava paste. I really enjoy experimenting with new foods. Do you?