Turkey Sandwiches with Arugula Mayonnaise

Makes 24 / You can make and refrigerate the arugula mayonnaise several days ahead. Sandwiches may be assembled up to two hours before serving; refrigerate, covered, so they don’t dry out.

1/3 cup low-fat mayonnaise
1/3 cup packed coarsely chopped arugula leaves
2 tablespoons minced shallot
2 tablespoons chopped fresh parsley
Salt and pepper, to taste
12 thin slices Italian ciabatta or firm white sandwich bread, crusts trimmed
10 ounces thinly sliced smoked turkey
1-1/2 cups whole arugula leaves

Serve these with a classic black tea, such as Earl Grey, or any herbal tea with a zesty, citrus flavor. 1. In a small bowl, mix mayonnaise, chopped arugula, shallot, and parsley. Season with salt and pepper.

2. Place bread slices on a work surface. Spread an equal amount of mayonnaise mixture on each slice. Top six slices with turkey and whole arugula leaves, divided evenly. Top with remaining six bread slices, mayonnaise-side down, pressing to adhere. Cut each sandwich into four triangles.