Orange Cranberry Tea Sandwiches
Description
An elegant tea sandwich — cream cheese whipped with chopped dried cranberries, orange marmalade, and toasted pecans, spread generously on pumpernickel bread and layered with lettuce and thinly sliced smoked turkey. A bright, slightly sweet finger sandwich perfect for showers, luncheons, or afternoon tea.
Ingredients
Instructions
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Toast pecans at 350°F for about 5 minutes. Cool and chop.
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Mix softened cream cheese, chopped cranberries, orange marmalade, and toasted pecans together until well combined.
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Spread the mixture generously on one slice of bread.
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Layer with lettuce and thinly sliced smoked turkey.
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Top with a second slice of bread.
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Cut into triangles or quarters and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 230kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 6g30%
- Cholesterol 35mg12%
- Sodium 420mg18%
- Total Carbohydrate 22g8%
- Dietary Fiber 2g8%
- Sugars 11g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Toast the pecans for about 5 minutes at 350°F before chopping — it deepens the flavor significantly and only adds a few minutes.
Pumpernickel loaves are often round rather than square, which makes for uneven triangles when cut. Square sandwich wheat or white bread gives a cleaner presentation, though pumpernickel has the better flavor with this filling. A swirled rye would also work nicely if available.
