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Turkey, Brie, and Chutney Sandwiches

By Kimberly Kennedy

2.5

(2)

Editor's note: The recipe below is from Kimberly Kennedy's The Art and Craft of Entertaining. For Kennedy's baby shower tips click here.

Recipe information

  • Yield

    Makes 24 square tea sandwiches

Ingredients

16 slices thin whole-grain bread
1 jar good-quality, store-bought chutney (such as Major Grey's)
8 ounces turkey breast, thinly sliced
3 ounces Brie, thinly sliced
8 butter or Bibb lettuce leaves

Preparation

  1. Step 1

    1. Spread each slice of bread with enough chutney to cover one side.

    Step 2

    2. Top half of the slices with turkey, Brie, and lettuce. Place the remaining eight slices of bread, chutney side down, on top of each sandwich.

    Step 3

    3. Slice each sandwich into quarters and arrange on a platter to serve. (Sandwiches may be assembled up to 4 hours in advance, covered with plastic wrap, and refrigerated.

Reprinted with permission from The Art and Craft of Entertaining by Kimberly Kennedy, (C) 2005 Atria Books, an imprint of Simon & Schuster, Inc.
TagsSandwichTurkeyPoultryBrieCheeseDairyLettuceLeafy GreensVegetableMainLunchNut FreeQuickEasy5 Ingredients or FewerNo-CookCookbooks
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