Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

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Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these!  These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

Lunch with Leftovers ~ Sesame Turkey Tea Sandwiches

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Every year I enjoy making a batch of these dainty little tea sandwiches with leftover turkey for a light, casual lunch in the days that follow the big feast!
 
 

Sesame Almond Turkey Tea Sandwiches 
Makes approx. 40 tea sandwiches
Approx. time:  15 minutes 


3 cups turkey finely chopped
1/3 cup sliced almonds, lightly toasted
3/4 cup mayonnaise
1/3 cup celery (the topmost, thin pieces and leaves) minced
2 tsp sesame oil
Salt & Pepper 
20 slices soft sandwich bread (I prefer wheat)
More mayonnaise for sesame garnish
Toasted sesame seeds (black, white or a combination of both)

Makes approx. 40 tea sandwiches

To a medium bowl, add turkey, mayonnaise, celery, and sesame oil.  Crush almonds in your palm and add to bowl.  Stir to combine.  Add salt and pepper to taste.
Place a small scoop of turkey salad on a slice of soft sandwich bread.  Top with another slice of bread, lightly press, then remove crusts.  Cut into quarters diagonally.  Using a butter knife, spread a thin layer of light mayonnaise along one side of each little sandwich.  Then dip that side into a bowl of toasted sesame seeds. 
Serve.

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