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Tea Sandwiches

Source of Recipe

from alicia's kitchen newsletter


Recipe Introduction

There are two ways you can go with this, but no matter which method used, all the bread should have the crusts removed. If you're making the sandwiches many hours in advance, or you're freezing the sandwiches, be sure to butter all the bread so the filling won't leave your bread soggy. Method #1 Buy a few of those little party loaves of bread. They are already thinly sliced and the individual slices of bread are about two inches by two inches. If you buy a loaf of white and a loaf of rye, you can arrange the assembled sandwiches in a checkerboard pattern. Method #2 Buy a loaf of regular sized bread that has been thinly sliced. You can buy a loaf from the bakery in your local grocery store and have them slice it very thin, as well. Then take a pretty cookie cutter and cut out shapes for your sandwiches. Hearts, bells and shamrocks are all nice. Whichever method you use, save the excess bread cuttings for stuffing or homemade bread crumbs. Or give it to the kids to feed the birds. Now that you have the breads ready, it's time to make the fillings. Of course, you can use your tuna or chicken salad. Smaller versions of any sandwich (even PB&J!) are really festive, but below is a list of variations:

List of Ingredients

Tea Sandwiches

Easy Cucumber (THE tea sandwiches)
Cream Cheese (8 oz) mixed with enough Italian dressing to make the
cream cheese spreadable. Put a thin layer over bread. Top with a
thin slice of cucumber. Leave open-faced.

Blue Cheese
Cream butter and blue cheese together. Spread on bread. Cover with
another piece of bread. Insert toothpick with a grape tomato stuck
on it.

Sweet Sandwich
Spread a slice of date-nut bread with cream cheese. Put a thin layer
of marmalade on top of the cream cheese. Top with a piece of
mandarin orange. Leave open-faced.

Mini Ruben
Butter a piece of bread. Place a thin layer of pastrami, then a dab
of sauer kraut, then some Swiss cheese. Broil until Swiss melts.
Leave open-faced and have Thousand Island for dipping.

Mix everything together and let sit for at least four hours before
using. Spread over bread. If you're leaving these open-faced,
place a sprig of parsley on top for color. If topping with another
slice of bread, skewer with a toothpick with a fresh mushroom on it.


The following spreads are all variations on a theme. Be sure to mix
everything together and let sit for at least four hours before
using. Spread over bread. If you're leaving these open-faced,
place a sprig of parsley, onion, or a grape tomato on top for
color. If topping with another slice of bread, skewer with a
toothpick and the garnish of your choice:

Mushroom Spread
8 ounces cream cheese, softened
4 ounces can mushrooms, drained and chopped
1 tablespoon onion finely minced
2 teaspoon Worchestershire sauce

Salmon Spread
8 ounces cream cheese, softened
4 ounces smoked salmon
1 tablespoon chopped red onion

Chicken Liver
1 small onion, finely minced, cooked in 1 tablespoon butter. Then add 1 pound
chicken livers. Cook until no longer pink, mashing as you go. Add 4
ounces of sherry to deglaze pan. Cook until sherry is absorbed. Cool.
Mash in 4 ounces cream cheese. Add more sherry to taste.

Tomato
8 ounces Cream Cheese
4 ounces finely diced sundried tomatoes (use scissors)
Chopped fresh basil, to taste

Shrimp
4 ounces tiny salad shrimp
Italian dressing and mayonnaise to moisten



Recipe