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Summer Tea Sandwiches

These dainty finger sandwiches are perfect for casual picnics or luncheons. Tarragon-seasoned chicken complements cucumber and cantaloupe slices. You gonna love these! So refreshing and light. What a wonderful, refreshing, delicate, yummy little tea sandwich! And it tasted even better letting the flavors in the spread meld overnight.

Ingredients :
  • 1/4 Medium cantaloupe, cut into 12 thin slices
  • 1 Medium cucumber, thinly sliced
  • 24 slices Soft multigrain bread, crusts removed
  • 1/2 tsp. Lemon juice
  • 1 tsp. Dill weed
  • 1 tbsp. Finely chopped red onion
  • 1/2 cup Reduced-fat mayonnaise
  • 1 pound Boneless skinless chicken breasts
  • 1/4 tsp. Pepper
  • 1/2 tsp. Salt, divided
  • 1/2 tsp. Dried tarragon
Directions :
  1. Combine the tarragon, 1/4 teaspoon salt, and pepper; rub over chicken. Place on a baking sheet coated with cooking spray.
  2. Bake at 350°F for 20-25 minutes or until a thermometer reads 170°F. Cool to room temperature; thinly slice.
  3. 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.