Kale-Pecan Pesto and Turkey Tea Sandwiches

Savories from Harvest Moon Tea
Kale-Pecan Pesto and Turkey Tea Sandwiches (left) and Reuben Roulades (right). China pattern: Wedgwood Tonquin Ruby

Turkey and a kale-pecan pesto are layered in these Kale-Pecan Pesto and Turkey Tea Sandwiches. Pictured with Reuben Roulades.

Kale-Pecan Pesto and Turkey Tea Sandwiches
Yield: 16 tea sandwiches • Preparation: 45 minutes
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  1. 1 (5-ounce) container baby kale
  2. 1 cup toasted whole pecans
  3. ⅔ cup freshly grated Parmesan cheese
  4. 2 tablespoons red wine vinegar
  5. 1 clove fresh garlic
  6. ¾ teaspoon salt
  7. ¼ teaspoon ground black pepper
  8. ¼ teaspoon sugar
  9. ⅓ cup extra-virgin olive oil
  10. 8 slices firm whole-wheat bread, such as Pepperidge Farm
  11. 12 slices ultra-thin deli-style roast turkey
  1. In the work bowl of a food processor, combine kale, pecans, cheese, vinegar, garlic, salt, pepper, and sugar, pulsing until finely chopped. Add olive oil in a slow, steady stream, pulsing until smooth. Transfer pesto to a covered container, and refrigerate until needed.
  2. Using a serrated bread knife and a gentle sawing motion, trim crusts from bread to form perfect squares.
  3. Spread pesto in a thin, even layer onto each bread square. On 4 bread squares, layer 3 turkey slices each, trimming turkey to fit. Top each with another bread slice, pesto side down. Cut each sandwich diagonally into quarters, creating 4 triangular sandwiches.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime September/October 2015



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