Turkey Tea Sandwiches
Serves: 16
  • 1 pound turkey tenderloins
  • ½ cup chopped red onion
  • ½ cup chopped fresh pineapple
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground black pepper, divided
  • ¾ cup prepared New England cranberry relish
  • 8 slices whole wheat bread, frozen
  • ¼ cup watercress
  1. Preheat oven to 375°. Line a rimmed baking sheet with foil.
  2. Place turkey, onion, and pineapple on prepared baking sheet. Drizzle with oil, and sprinkle with salt and ¼ teaspoon pepper.
  3. Bake until a food thermometer inserted in thickest portion of turkey registers 165°, approximately 15 minutes. Let cool on a wire rack.
  4. Transfer turkey to an airtight container, and refrigerate until ready to use.
  5. Place onion, pineapple, relish, and remaining ¼ teaspoon pepper in a medium bowl. Using a hand blender, blend mixture until smooth. Transfer relish mixture to an airtight container, and refrigerate until ready to use.
  6. Using 2 forks, shred turkey into large pieces.
  7. Spread a layer of relish mixture onto bread slices. On 4 bread slices, layer watercress and turkey. Cover with remaining bread slices, relish side down.
  8. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from bread. Cut each sandwich into 4 (3×1-inch) rectangles. Cover with a damp paper towel, place in an airtight container, and refrigerate until serving time.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/turkey-tea-sandwiches/