Summer Tea Sandwiches PT30M https://img4.recipesrun.com/201907/2019/0924/38/4/333234/300x200x90.jpg 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. 12 servings 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
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    Summer Tea Sandwiches

    4.5

    ( By zhanghengshuo )

    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.
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    Summer Tea Sandwiches
      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
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      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
      zhanghengshuo zhanghengshuo
      75 Recipes

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