Instructions: Make the scallion cream cheese: Combine the cream cheese and scallions in an electric mixer fitted with a paddle attachment. Do not use the whisk attachment.

To make the sandwiches, have a store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isnt possible, you can slice it crosswise with a very sharp serrated knife.)

Lay out eight slices of bread, and spread them all with a thin layer of scallion cream cheese. Place a single layer of turkey on half the slices, cutting the edges to fit the bread. Place the basil leaves randomly on top of the turkey. Top with the other four slices of bread, cream-cheese side down. Lay the sandwiches on a baking sheet, and wrap the sheet with plastic. Refrigerate until cream cheese is cold and firm.

Place the sandwiches on a cutting board, and with a very sharp knife, cut off the crusts. Cut each large sandwich in half crosswise, then cut each half diagonally twice, to make a total of eight small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts, and cut diagonally twice, to make four small triangles.) Serve chilled.

This recipe yields 32 sandwiches; serves 8 to 10.

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