Summer Tea Sandwiches

Total Time Prep: 45 min. Bake: 20 min. + cooling

Yield 12 servings

These dainty finger sandwiches are perfect for casual picnics or luncheons. Tarragon-seasoned chicken complements cucumber and cantaloupe slices. —Taste Recipes Test Kitchen

Ingredients

1/2 teaspoon dried tarragon
1/2 teaspoon salt, divided
1/4 teaspoon pepper
1 pound boneless skinless chicken breasts
1/2 cup reduced-fat mayonnaise
1 tablespoon finely chopped red onion
1 teaspoon dill weed
1/2 teaspoon lemon juice
24 slices soft multigrain bread, crusts removed
1 medium cucumber, thinly sliced
1/4 medium cantaloupe, cut into 12 thin slices

Directions

Combine the tarragon, 1/4 teaspoon salt and pepper; rub over chicken. Place on a baking sheet coated with cooking spray.
Bake at 350° for 20-25 minutes or until a thermometer reads 170°. Cool to room temperature; thinly slice.
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.

Nutrition Facts

2 sandwich halves: 212 calories, 6g fat (1g saturated fat), 24mg cholesterol, 450mg sodium, 27g carbohydrate (5g sugars, 4g fiber), 13g protein.

These dainty finger sandwiches are perfect for casual picnics or luncheons. Tarragon-seasoned chicken complements cucumber and cantaloupe slices. —Taste Recipes Test Kitchen

Recipe Creator