All across the nation, families are just getting over the food-induced stupor brought on by last night’s feast. While you’re still reeling from overindulging, it’s probably dawning on you that you still have enough turkey left to last you all the way through Christmas. What to do with all that bird? Last year, we shared an idea for some turkey-shaped tea sandwiches. This year, we’re upping the ante and sharing a recipe (from Grace Parisi, originally printed in Food & Wine) for a turkey tea sandwich that uses actual ground up tea! We recommend trying it out with our Earl Grey Special.
Turkey and Earl Grey Honey Butter Tea Sandwiches
Ingredients
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1 stick (4 ounces) unsalted butter, softened
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1 tablespoon honey
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1 teaspoon Earl Grey tea, finely ground
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Pinch of salt
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1/2 Granny Smith apple, peeled and coarsely shredded$
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1 teaspoon fresh lemon juice
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16 thin slices pumpernickel bread
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3/4 pound sliced smoked turkey
Preparation
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In a mini food processor or in a bowl, blend the butter, honey, ground tea and salt. In a medium bowl, toss the apple with the lemon juice. Squeeze out any excess liquid and pulse or mix the apple into the honey butter.
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Spread a scant 1/2 tablespoon of the apple butter onto each slice of pumpernickel bread. Top half of the slices with the smoked turkey and close the sandwiches. Using a sharp serrated knife, trim off the bread crusts. Cut the sandwiches into 4 triangles, transfer to a plate and serve.
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Make Ahead: The uncut sandwiches can be covered with a lightly moistened paper towel and plastic wrap and refrigerated overnight. Bring to room temperature before serving.
