tea sandwiches


Categories: Appetizers, Breads, Pizza, Tarts, Posted by Sandy Bergsten

cucumber and radish

Ingredients:

6 slices white bread

¼ cup whipped cream cheese, softened

½ English cucumber, thinly sliced

4 radishes, trimmed and thinly sliced

lemon juice (to taste)

Kosher salt and freshly ground pepper (to taste)

2 tablespoons chopped fresh chives

Directions:

Place the cucumber slices in a single layer on paper towel and cover with another sheet for a few minutes to help absorb the excess water.

Lay out six slices of bread and spread each evenly with softened cream cheese. On one side of the bread top with alternating rows of sliced cucumber and sliced radish. On the other sprinkle with chopped chives and a little lemon juice. Place the slices together.

Cut off the crusts with a serrated knife. Slice each sandwich diagonally two times to create four triangular finger sandwiches. 

Makes 24 tea sandwiches

 

egg salad and watercress

Ingredients:

4 large eggs

2-3 tablespoons mayonnaise

1 tablespoon butter, softened

½ teaspoon Dijon mustard

¼ cup finely chopped sweet onion

Kosher salt and freshly ground pepper

6 slices white bread

½ cup fresh watercress, roughly chopped

Directions:

Bring a couple of inches of water to a boil in a small saucepan. Carefully place four large eggs in into the pan, cover, lower the heat to barely a boil, and simmer covered for 13 minutes.

Pour off the hot water and immediately cover the eggs with ice and cold water, peel and place on a paper towel to drain.

Finely chop the eggs and place in a bowl. Add the softened butter and mash with a fork. Add the finely chopped onion. Season lightly with salt and freshly ground pepper, toss with a fork. Add two tablespoons of mayonnaise and half a teaspoon of Dijon mustard to the eggs. Stir well with a fork to combine and distribute the yolk. Add more mayonnaise if needed. Taste for seasoning. The egg salad can be made a day in advance. Cover and refrigerate.

Lay out the slices of bread. Spread the egg salad onto three slices of the bread. Sprinkle with the chopped watercress. Top the egg salad and watercress with the remaining three slices of bread.

Cut off the crusts with a serrated knife. Slice each sandwich diagonally two times to create four triangular finger sandwiches. 

Makes 24 tea sandwiches

 

chicken salad and arugula

Ingredients:

2 cups cooked chicken

2-3 tablespoons mayonnaise

2-3 tablespoons whipped cream cheese, softened

1- 2 teaspoons dry sherry

Kosher salt and freshly ground pepper, to taste

¼ cup minced celery

¼ cup   finely chopped sweet onion

1 tablespoon finely chopped Italian parsley

6 slices wheat bread

Two handfuls of baby arugula

Directions:

Mince the cooked chicken and put it in a medium bowl. With a fork stir in the celery and onion. Season lightly with salt and pepper.

Whisk together 2 tablespoons mayonnaise, 2 tablespoons whipped cream cheese and 1 teaspoon sherry. Add to the chicken. Mix gently. Add extra mayonnaise and whipped cream cheese, as needed, until the spread reaches the desired consistency.  Stir in the finely chopped parsley. Check for seasoning and add more sherry to taste. 

The chicken salad spread can be made a day ahead of time. Cover and refrigerate.

Lay out the bread. Cover half of the slices with chicken salad. Top with baby arugula. Top with the remaining slices of bread.

Cut off the crusts with a serrated knife. Slice each sandwich diagonally two times to create four triangular finger sandwiches. 

Makes 24 tea sandwiches

post a comment

Commenting is not available in this channel entry.