The tendency with hosting a tea is to kill everyone with sugar. I’m not saying I’ve mended my ways and served a vegetable platter, but I did try to make sure some savories made their way into the menu. Next time I’ll lean even more toward the savory. These little sandwiches were a good start. They were SO flavorful and (seemingly) light. Definitely a sandwich I would make any day of the week for lunch, as well as for tea.
1/2 C mayonnaise
1/2 tsp garlic powder
1/8 tsp powdered chipotle pepper
1/4 tsp onion powder
A few grinds fresh black pepper (I used mixed-color pepper corns – just because.
Mix all together and set aside.
24 slices bread, such as whole wheat, pumpernickel rye or that awesome swirly rye… that would be gorgeous. 😉
12 slices smoked provolone cheese
1/2 lb deli turkey (I found peppercorn turkey, it was delicious!)
1 ripe avocado
Spread half the bread with seasoned mayonnaise. Halve the avocado and spread on the remaining slices of bread. Top avocado with cheese and turkey and the other slice of bread… you know, make a sandwich. Slice off the crusts and cut diagonally each way to create four triangle sandwiches.