Chicken-Spinach Tea Sandwich
Serves: 12
 
Ingredients
  • 2 tablespoons unsalted butter
  • 1 clove garlic, minced
  • 1 (5-ounce) package baby spinach
  • 2 teaspoons fresh lemon zest, divided
  • 1 tablespoon lemon juice
  • ⅛ teaspoon kosher salt
  • ¼ cup plus 2 tablespoons mascarpone cheese
  • ¼ teaspoon ground black pepper
  • 12 thin slices wheat bread, toasted
  • ¼ pound thinly deli-sliced chicken breast
  • Garnish: thyme sprigs
Instructions
  1. In a medium sauté pan, melt butter over medium heat. Add garlic; cook until fragrant, approximately 2 minutes. Stir in spinach, 1 teaspoon lemon zest, lemon juice, and salt. Cook, stirring occasionally until spinach wilts, approximately 3 minutes. Drain and discard juices. Let cool completely.
  2. In a small bowl, stir together mascarpone cheese, remaining 1 teaspoon lemon zest, and pepper. Spread mixture onto each bread slice. Top 6 bread slices with an even layer of spinach and a layer of chicken. Top with remaining bread slices, spread side down.
  3. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 2 (3×1-inch) finger sandwiches. Cover with damp paper towels, place in an airtight container, and refrigerate until ready to serve.
  4. Garnish with thyme sprigs, if desired.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/chicken-spinach-tea-sandwich/