Chicken-Spinach Tea Sandwich
Serves: 12
  • 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
  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