McIntosh apples and fresh thyme leaves add delicious flavor to these turkey tea sandwiches. Apple-Thyme Turkey Tea Sandwiches pictured with Bacon Jam & Brussels Sprouts Squares and Ham & Cornbread Canapés.
- ½ pound McIntosh apples (approximately 2 large apples), peeled, cored, and chopped
- 2 tablespoons granulated sugar
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt
- 1 stick cinnamon
- ½ pound thinly sliced turkey breast
- 8 slices wheat bread, frozen
- Garnish: fresh thyme sprigs
- In a medium saucepan, bring apples, sugar, thyme, salt, and cinnamon stick to a simmer over low heat. Cook until apples are tender, 10 to 15 minutes. Remove from heat. Remove and discard cinnamon stick.
- Using a potato masher, mash apples into smaller chunks. Transfer to a heatproof bowl. Let cool to room temperature. Cover tightly with plastic wrap, and refrigerate until needed, up to 3 days.
- Shingle half of turkey slices to fit 4 bread slices. Spread an even layer of applesauce over turkey. Top with remaining turkey. Cover with remaining 4 bread slices. Using a serrated bread knife in gentle sawing motion, trim and discard crusts from bread. Cut each sandwich into 3 (3×1-inch) rectangles. Serve immediately, or cover with damp paper towels, store in an airtight container, and refrigerate until ready to use.
- Garnish with thyme sprigs, if desired.
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