Lingonberry-Turkey Tea Sandwiches

Lingonberry-Turkey Tea Sandwiches - TeaTime Magazine
Mushroom-Swiss Crostini (lower left),  Lingonberry-Turkey Tea Sandwiches (center), Charcuterie Roulade (upper right)

Lingonberry, rye bread, and turkey combine to create delicious tea sandwiches. Pictured with our Charcuterie Roulade. Pictured with Mushroom-Swiss Crostini and Charcuterie Roulade.

Lingonberry-Turkey Tea Sandwiches
Yield: 12
  • ½ cup salted butter, softened
  • 3 tablespoons wild lingonberry sauce, such as D’arbo
  • 12 slices seedless rye bread, frozen
  • 12 thin slices deli turkey
  1. In a small bowl, stir butter until smooth. Add lingonberry sauce, stirring gently until incorporated.
  2. Using a 2-inch square cutter, cut 24 shapes from frozen bread.
  3. Spread an even layer of lingon-berry butter onto each bread square. Fold each turkey slice into fourths to create a triangle. Top butter side of 12 bread squares with turkey triangles. Top turkey layer with remaining bread squares, butter side down.
  4. Cover sandwiches with damp paper towels until serving time to let thaw and to keep bread from drying out.
Make-ahead Tip: Lingonberry butter can be made a day in advance, covered, and refrigerated. Let come to room temperature before using. Sandwiches can be assembled a few hours in advance of serving, covered with damp paper towels, placed in a covered container, and refrigerated.

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