Let's talk turkey! This week I was in a meat-eating mood. I found some thin-sliced whole wheat bread from Pepperidge Farm that looked interesting (and indeed I liked the taste), and to this bread I simply added sliced turkey and lettuce.
The magic ingredient of this sandwich is the raspberry and mustard blend that you spread on each slice of the bread. I used 2 parts honey mustard to 1 part seedless raspberry jam, which for these three tea-sized sandwiches meant two teaspoons of honey mustard and 1 teaspoon of the jam. When blended, you can still see bits of raspberry.
It gives the sandwich a different flavor than plain old mayonnaise, yet it's light enough to go well with teatime. I also like the fact this blend could be made ahead of time and used to assemble sandwiches at the last minute.
I've also, this week, been pondering "categories" of tea sandwiches. I say there are basically three: (1) Mostly meaty (anything with sliced meats) (2) Mostly creamy (cucumber with cream cheese, egg salad, pimiento cheese) and (3) A combination of meaty-creamy (chicken salad, shrimp salad, salmon and cream cheese pinwheels, etc.). So what do you think? Do you categorize your tea sandwiches? If so, what's a good formula for a teatime variety? I propose 1 meaty, 1 combo and 2 creamy. But then I like the creamy ones best -- except for weeks I'm craving meat!