Full of flavor and easy to make, these tea sandwiches pair beautifully with a pot of black tea. A mix of roasted turkey, toasted almonds, and fresh tarragon creates a bright, textured filling that feels like an elegant take on turkey salad.
Turkey Tarragon Tea Sandwiches
These turkey tarragon tea sandwiches are simple, satisfying, and elegant. The turkey gives a hearty base, tarragon contributes a subtle anise note, and almonds add a pleasant crunch. There’s no cooking required—just chop, mix, and assemble—and the filling holds up well if prepared ahead of time.
Note from Jee
This recipe comes from Bonnie of Thirsty for Tea. She has kindly allowed me to share it here because it’s one of my favorites. Thank you, Bonnie!
Recipe Summary
- Quick finger sandwiches that require no cooking—perfect for tea or light gatherings.
- Mainly turkey-based; roasted chicken works well as a substitute.
- Makes about 12 tea sandwiches.
Ingredient Notes
- Whole wheat or white sandwich bread: Whole wheat contrasts nicely with the filling, but white bread is fine if preferred.
- Roasted turkey: Use finely chopped roasted turkey, or swap leftover holiday turkey or roasted chicken.
- Smoked almonds: Provide crunch and a hint of smoke—find them in the nut aisle and chop roughly.
- Fresh tarragon: Adds a mild licorice/anise flavor; use fresh sprigs from the produce section.
- Shallot: Finely chopped shallot gives a touch of acidity to balance the mayo.
- Mayo: Use your preferred mayonnaise; Japanese Kewpie or olive oil mayo give slightly different flavor profiles.
- Ground black pepper: For seasoning.
See the recipe card below for exact ingredient amounts and full instructions.
Step-by-Step Instructions
Step 1: In a large bowl, combine the finely chopped turkey, roughly chopped smoked almonds, mayonnaise, finely chopped shallot, roughly chopped tarragon, and ground black pepper. Mix until evenly combined.
Step 2: Divide the filling roughly into four equal portions. Lay four slices of bread flat on your work surface.
Step 3: Press one portion of filling evenly onto each slice of bread, spreading all the way to the edges for a uniform layer.
Step 4: Top each with another slice of bread. Use a serrated knife to trim off the crusts.
Step 5: Cut each large sandwich into three equal pieces to create classic tea sandwich portions.
Expert Tips
- Use a food processor to finely chop the turkey for a smooth, even texture.
- Freezing the bread briefly makes it easier to cut cleanly, but it’s not required.
- Plan for 3–4 sandwiches per person. This recipe yields about 12 tea sandwiches, suitable for 3–4 guests as part of a light spread.
Related
- BLT Tea Sandwiches
- Ham & Cheese Tea Sandwiches
- Cucumber and Cream Cheese Tea Sandwiches
- Jam Pennies Tea Sandwiches
- Tiffany & Co. Corned Beef and Cheese Tea Sandwiches
If you try these Turkey Tarragon Tea Sandwiches, please leave a ⭐⭐⭐⭐⭐ star rating and share your thoughts in the comments below.
Turkey Tarragon Tea Sandwiches
Ingredients
- 1 ½ cups roasted turkey, finely chopped
- ½ cup smoked almonds, roughly chopped
- 6 tablespoons mayo
- 1 shallot, finely chopped
- 4 sprigs tarragon, roughly chopped
- ½ teaspoon ground black pepper
- 8 slices sandwich bread, frozen
Instructions
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Mix turkey, almonds, mayo, shallot, tarragon, and pepper in a mixing bowl.
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Roughly divide the filling into 4 portions, then place 4 slices of bread on a work surface.
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Pack one portion of the filling evenly atop each of 4 slices of bread, filling in the edges. Top the filling with another slice of bread.
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Use a serrated knife to cut off the crusts. Cut the large sandwich into three equal sized sandwiches.
Notes
- A food processor makes it easy to finely chop the turkey.
- Frozen bread makes cleaner cuts, though room-temperature bread works as well.
- Estimate 3–4 sandwiches per person. This recipe yields about 12 sandwiches, serving 3–4 as part of a light tea spread.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.