Double-Decker Apricot Turkey "Pic-wiches"

Feel like you're in a jam with serving the same old sandwiches? Here's a turkey stack that will add variety. MORE+ LESS-

By Betty Crocker Kitchens

August 2, 2010

1/3

cup apricot jam

tablespoon Dijon mustard

1/2

cup plain whipped cream cheese or honey-nut soft cream cheese (from 8-ounce tub)

tablespoons chopped dried apricots

slices cinnamon raisin bread

slices whole wheat bread

pound thinly sliced smoked turkey or fully cooked ham

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1

Mix apricot jam and mustard. Mix cream cheese and apricots.
2

Spread jam mixture on one side of 8 slices cinnamon bread and 8 slices wheat bread. Place turkey on cinnamon bread; add wheat bread with spread sides down.
3

Spread cream cheese mixture on remaining 8 slices cinnamon bread. Place cinnamon bread, cream cheese sides down, on sandwich stacks. Cut each sandwich diagonally into fourths to make 4 triangular sandwiches.

Go ahead and try dried cranberries or cherries instead of the apricots.
For a tidy stack, be sure the breads are similar in size. They'll stack evenly and can be cut into uniform triangles.
Add a bit of green to these sandwiches by tucking in watercress, mâche, romaine or oakleaf lettuce leaves.