A thin layer of homemade plum chutney adds delightful sweetness to a traditional turkey tea sandwich, perfect for any harvest-themed teatime. Turkey Tea Sandwich pictured with our Cream Cheese Triple-Stack Sandwiches.
Turkey Tea Sandwiches
Serves: 12
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced shallot
- 1½ teaspoons minced garlic
- 2 cups diced black plums (approximately 3 medium)
- ¼ cup chopped pitted dates
- 1 teaspoon grated fresh ginger
- ¼ cup fresh orange juice
- ¼ cup water
- 2 tablespoons pectin*
- 1 tablespoon firmly packed light brown sugar
- ¼ teaspoon dry mustard
- ¼ teaspoon ground cardamom
- 2 tablespoons apple cider vinegar
- 12 mini croissants
- 8 ounces thick-cut oven-roasted turkey
- Baby romaine lettuce leaves
Instructions
- In a medium saucepan, heat oil over medium heat. Add shallot and garlic; cook until fragrant, approximately 2 minutes. Add plums, dates, ginger, orange juice, and ¼ cup water. Bring mixture to a boil over medium heat. Reduce heat to low, and simmer for 10 minutes. Add pectin, brown sugar, mustard, cardamom, and vinegar, stirring constantly until combined, approximately 2 minutes. Transfer plum chutney to a medium heatproof bowl. Let cool completely.
- Using a serrated bread knife in a gentle sawing motion, cut croissants in half horizontally. Spread a thin layer of plum chutney on cut sides of croissants. On bottom halves of croissants, layer lettuce and turkey. Cover with remaining croissant halves. Serve immediately.
Notes
*We used Original Sure-Jell Premium Fruit Pectin.
Make-Ahead Tip: Plum chutney can be made day in advance, stored in an airtight container, and refrigerated.
Make-Ahead Tip: Plum chutney can be made day in advance, stored in an airtight container, and refrigerated.
