Makes 24 / Serve these with a classic black tea, such as Earl Grey, or any herbal tea with a zesty, citrus flavor. You can make and refrigerate the arugula mayonnaise several days ahead. Sandwiches may be assembled up to two hours before serving; refrigerate, covered, so they don’t dry out.
Recipe Ingredient Details:
1/3 cup low-fat mayonnaise
1/3 cup packed coarsely chopped arugula leaves
2 tablespoons minced shallot
2 tablespoons chopped fresh parsley
Salt and pepper (to taste)
12 thin slices Italian ciabatta or firm white sandwich bread, crusts trimmed
10 ounces thinly sliced smoked turkey
1 1/2 cups whole arugula leaves
In a small bowl, mix mayonnaise, chopped arugula, shallot, and parsley. Season with salt and pepper.
Place bread slices on a work surface. Spread an equal amount of mayonnaise mixture on each slice. Top six slices with turkey and whole arugula leaves, divided evenly. Top with remaining six bread slices, mayonnaise-side down, pressing to adhere. Cut each sandwich into four triangles.
Recipe Additional Notes:
PER SERVING: 68 cal, 23% fat cal, 2g fat, 0g sat fat, 5mg chol, 9g carb, 0g fiber, 199mg sodium
Sun, 2004-02-01 00:27