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Tea sandwiches are always welcomed with a good cup of tea as a light healthy snack. And it's a definite must at all tea parties, especially if it's a full afternoon tea.
But how do you make them? Which are the best recipes? And where do you find those recipes?
Well, stop the press, because it's all here!
Salmon tea sandwiches.
Ingredients:-
1 cup of canned salmon, drained and bones removed.
1/4 cup of mayonnaise.
Salt and pepper according to taste.
Fresh dill sprigs and lettuce.
Use the bread of your choice
Preparation:
1. Mix the salmon and mayonnaise until it is creamed.
2. Spread on the bread slices and top with a small sprig of fresh dill and a fresh lettuce piece. Note: This basic recipe can be used for tuna or the small canned shrimp that have been chopped finely.
3. You can also substitute watercress, argula or add very thin slices of cucumber or radish.
4. Cut according to best bite size.
Ingredients:
-
1 cup of minced radishes.
1 teaspoon of poppy seeds.
1 cup of cream cheese, softened.
6 slices of homemade or homestyle bread.
3/4 teaspoon of salt.
24 leaves of young argula, spinach or radish.
Preparation:
1. Combine the minced radishes, poppy seeds, cheese and salt. Blend well.
2. Cover 3 slices of the bread with the radish mixture-about 1/4 inch thick.
3. Top with the lettuce leaves and another slice of bread.
4. Cut each into small squares or triangles with a sharp knife. You can vary this by adding VERY thin slices of cucumber on top of the cheese, and Bibb lettuce. For a crunchy treat use Romaine. You may have left over radish mixture depending on the size of your bread.
Cucumber mint tea sandwiches.
(Can make either 8 whole, or 16 halves, or 32 fourths.)
Ingredients:
-
1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices).
1/4 cup of loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine.
1/4 cup of unsalted butter, room temperature.
1/4 cup of cream cheese, room temperature.
16 slices of the best-quality white bread.
Salt according to one's taste.
Preparation:
1. Place the cucumber slices between the layers of paper towels to remove the excess moisture.
2. In a small bowl, combine the mint, butter, and cream cheese; spread on one side of each slice of bread.
3. Lay the cucumber slices onto the buttered side of the 8 slices of bread.
4. Sprinkle with salt.
5. Top with the remaining slices of bread, buttered side down.
6. Carefully cut the crusts with a sharp knife. Cut each in half diagonally and then cut in half again.
Goat cheese tea sandwiches.
(Can make either 8 whole, or 16 halves, or 32 fourths.)
Ingredients:
-
16 thin slices of cinnamon-raisin bread, crusts trimmed.
2 (5 1/2-ounces) logs of soft fresh goat cheese (such as
Montrachet), room temperature.1/2 cup of chopped watercress leaves.
5 tablespoons of unsalted butter, softened.
3/4 cup of finely chopped toasted pecans.
Watercress sprigs (for garnish).
Salt according to one's taste.
Preparation:
1. To toast nuts, place in a shallow baking pan. Bake at 350F for 15 to 20 minutes or until nuts are lightly browned, stirring occasionally. Cool.
2. Carefully cut the crusts from each slice of bread with a sharp knife.
3. In a medium-size bowl, mix fresh goat cheese and chopped watercress; season with salt. Spread mixture evenly over 8 bread slices. Top with remaining bread.
4. Cut the sandwiches in half diagonally and then cut in half again. Cut edges of each sandwiches and dip in the softened butter.
5. Place pecans on plate. Dip buttered edges into pecans, gently pressing the pecans into the butter. Arrange them on a platter. Garnish with watercress sprigs.
NOTE: Can be made 8 hours ahead. Cover them tightly and refrigerate.
Spring radish tea sandwiches.
(Can make either 8 whole, or 16 halves, or 32 fourths.)
-
Thinly sliced radishes.
16 slices of the best-quality white bread.
1/2 cup of unsalted butter, room temperature.
Preparation:
1. Spread one side of each piece of bread lightly with butter.
2. Top the buttered side of the eight (8) slices of bread with the sliced radishes and top with the remaining bread slices, buttered side down.
3. Carefully cut the crusts with a sharp knife.
4. Cut in half diagonally and then cut in half again.
Smoked salmon tea sandwiches.
(Makes 4 sandwiches.)
Ingredients:
-
1/4 cup of mayonnaise.
1 tablespoon of minced green onion.
1 tablespoon of minced fresh dill weed.
1 tablespoon of capers, drained.
1 teaspoon of prepared horseradish.
2 teaspoons of butter, room temperature.
8 slices of pumpernickel bread.
4 pieces of smoked salmon.
12 cucumber slices, sliced thin.
Pepper according to one's taste.
Preparation:
1. In a small bowl, combine mayonnaise, green onion, dill weed, capers, horseradish, and pepper; set aside.
2. Spread butter thinly over pumpernickel bread slices; spread mayonnaise mixture on each bread slice.
3. Divide salmon and cucumber slices evenly over 4 slices of bread; top with remaining bread slices.
4. Cut each sandwich in half diagonally.
5. Transfer to individual serving plate and serve.
