Dill Turkey Sandwiches with Beet Relish
Makes 30 small sandwiches
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Ingredients
1 package Pepperidge Farm “Thin Slice” white sandwich bread
8 ounces mayonnaise
3 tbsp chopped fresh dill
2 cups beet relish (minced very very fine)
1lb turkey (at least 30 slices)
2 handfuls arugula leaves
Mix the mayo and dill together in a small mixing bowl. Spread a thin layer of the dill mayo on one slice of the bread. Top with two slices of turkey.
On another slice of bread, spread a thin layer of beet relish. Top with a few leaves of arugula. Sandwich two halves together and press down gently.
Using a serrated knife, cut the crusts off the bread (using a damp cloth to clean the knife after each pass). Slice the sandwich across the diagonal into two pieces. Arrange sandwiches on a platter, and serve.
