Southwest Black Bean, Smoked Turkey, and Avocado Tea Sandwiches
Take tea time to the Southwest with these flavorful finger sandwiches that pack bold flavors in to a dainty package.
- Yield: Makes 2 dozen
Source: Martha Stewart Living, April 2002
- 1 15 1/2-ounce can black beans, drained
- 3 tablespoons coarsely chopped onion
- 1/2 jalapeno pepper, seeded and chopped
- 1/2 garlic clove, coarsely chopped
- 1/8 teaspoon red-pepper flakes or jalapeno seeds
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons coarsely chopped fresh cilantro
- 1 avocado, peeled, pitted, and thinly sliced
- Juice of 1 lime
- 24 slices thin white bread
- 9 ounces smoked turkey, thinly sliced
In the bowl of a food processor fitted with the metal blade, combine beans, onion, jalapeno, garlic, red-pepper flakes, salt, and pepper. Pulse until smooth and thick; add water 1 tablespoon at a time, if necessary, to reach spreadable consistency. Transfer to 1 medium bowl, and stir in cilantro.
In another bowl, gently toss avocado with lime juice to prevent browning.
Assemble the sandwiches: Spread black-bean mixture on two slices of bread; layer one slice with smoked turkey and tossed avocado, and place the other slice on top of it. Using a serrated knife, trim crusts and cut into triangles. Cover with a damp paper towel until ready to serve.