Summer Tea Sandwiches

By zhanghengshuo

12 Person

30 Minutes

212 Calories

These dainty finger sandwiches are perfect for casual picnics or luncheons. Tarragon-seasoned chicken complements cucumber and cantaloupe slices. You gonna love these! So refreshing and light. What a wonderful, refreshing, delicate, yummy little tea sandwich! And it tasted even better letting the flavors in the spread meld overnight.

Ingredients

1/4 Medium cantaloupe, cut into 12 thin slices
1 Medium cucumber, thinly sliced
24 slices Soft multigrain bread, crusts removed
1/2 tsp. Lemon juice
1 tsp. Dill weed
1 tbsp. Finely chopped red onion
1/2 cup Reduced-fat mayonnaise
1 pound Boneless skinless chicken breasts
1/4 tsp. Pepper
1/2 tsp. Salt, divided
1/2 tsp. Dried tarragon

Method

01

Combine the tarragon, 1/4 teaspoon salt, and pepper; rub over chicken. Place on a baking sheet coated with cooking spray.
02

Bake at 350°F for 20-25 minutes or until a thermometer reads 170°F. Cool to room temperature; thinly slice.
03

In a small bowl, combine the mayonnaise, onion, dill, lemon juice and remaining salt; spread over 12 bread slices. Top with cucumber, chicken, cantaloupe and remaining bread. Cut sandwiches in half diagonally. Serve immediately.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Summer Tea Sandwiches

4.3

( By zhanghengshuo )

01 Information

Grade easy
Serving 12 servings
Calorie 212 Kcal
Prep Time 5 Mins
Cook Time 25 Mins
Total Time 30 Mins

02 Ingredients

1/4 Medium cantaloupe, cut into 12 thin slices

1 Medium cucumber, thinly sliced

24 slices Soft multigrain bread, crusts removed

1/2 tsp. Lemon juice

1 tsp. Dill weed

1 tbsp. Finely chopped red onion

1/2 cup Reduced-fat mayonnaise

1 pound Boneless skinless chicken breasts

1/4 tsp. Pepper

1/2 tsp. Salt, divided

1/2 tsp. Dried tarragon

03 Method

Step 1

Combine the tarragon, 1/4 teaspoon salt, and pepper; rub over chicken. Place on a baking sheet coated with cooking spray.

Step 2

Bake at 350°F for 20-25 minutes or until a thermometer reads 170°F. Cool to room temperature; thinly slice.

Step 3

In a small bowl, combine the mayonnaise, onion, dill, lemon juice and remaining salt; spread over 12 bread slices. Top with cucumber, chicken, cantaloupe and remaining bread. Cut sandwiches in half diagonally. Serve immediately.

04 Author