Summer Tea Sandwiches

Name: Summer Tea Sandwiches
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 12 servings
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

TEST KITCHEN APPROVED

3 Reviews

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

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

TEST KITCHEN APPROVED

Summer Tea Sandwiches

3 Reviews Add your review

Yield:12 servings

Prep:45 min

Cook:20 min

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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

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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° for 20-25 minutes or until a thermometer reads 170°. 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.