CUCUMBER AND BUTTER TEA SANDWICHES
Make and share this Cucumber and Butter Tea Sandwiches recipe from Food.com.
Provided by Woowoose
Categories Lunch/Snacks
Time 25m
Yield 20 sandwiches
Number Of Ingredients 4
Steps:
- Use a mandolin to cut cucumber into very thin slices. Lay slices on paper towels to drain.
- Spread a little butter on each slice of bread. Sprinkle the slices with salt and freshly ground black pepper. Layer overlapping cucumber slices on bread slices.
- Cut crust off sandwiches and then cut sandwiches into quarters.
Nutrition Facts : Calories 55.9, Fat 2.7, SaturatedFat 1.6, Cholesterol 6.1, Sodium 64.5, Carbohydrate 6.9, Fiber 0.4, Sugar 0.8, Protein 1.1
CUCUMBER TEA SANDWICHES
Provided by Valerie Bertinelli
Categories appetizer
Time 25m
Yield 18 tea sandwiches
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest.
- Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread--it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread.
- Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.
CUCUMBER TEA SANDWICH FLOWERS
Provided by Sandra Lee
Categories appetizer
Time 10m
Yield about 30 sandwich flowers
Number Of Ingredients 8
Steps:
- Special equipment: Medium sized star pastry tip
- In a small mixing bowl, combine salmon cream cheese, capers, chives and lemon juice. Stir to combine thoroughly.
- Make a pastry bag by cutting a small triangle out of the bottom corner of a large zip-top bag. Place a medium sized star pastry tip on the inside of bag and fit tightly into hole. Hold pastry bag upright with 1 hand and scoop salmon cream cheese mixture into the bag with other hand. Secure top and refrigerate until ready to use.
- In a small bowl, blend the butter and tarragon and set aside.
- To make sandwiches, spread tarragon butter on 2 slices of bread and place 6 to 8 cucumber slices between them. Repeat to make 15 sandwiches. Use a 3-inch flower shaped cookie cutter to stamp out sandwich flowers.
- Arrange sandwiches on serving platter. Remove pastry bag from refrigerator and pipe salmon cream cheese mixture on top of each sandwich flower.
CUCUMBER TEA SANDWICHES WITH TARRAGON BUTTER
Make and share this Cucumber Tea Sandwiches with Tarragon Butter recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Yield 36 sandwiches
Number Of Ingredients 10
Steps:
- Put cucumber slices into a large, non-metal bowl.
- Toss with salt. Sprinkle with vinegar.
- Toss to mix well.
- Let stand 1 hour.
- Drain well in colander.
- Blend butter, tarragon and chervil.
- To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly.
- Close sandwiches.
- Trim crusts.
- Cut into 36 rectangles.
- Arrange on platter, garnished with watercress leaves.
- Optional: For looks, dip one end of a sandwich into mayonnaise, then into minced fresh parsley.
Nutrition Facts : Calories 105.8, Fat 5.9, SaturatedFat 3.4, Cholesterol 13.6, Sodium 143.7, Carbohydrate 10.2, Fiber 1.7, Sugar 1.4, Protein 3.2
TOMATO BUTTER TEA SANDWICHES
Make and share this Tomato Butter Tea Sandwiches recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 50m
Yield 24 tea sandwiches
Number Of Ingredients 8
Steps:
- Heat the olive oil in a small pan and fry the shallots and garlic until soft. Add the tomatoes to the shallots with the tarragon. Simmer for 15-20 minutes until reduced to a thick pulp.
- Press through a sieve and leave to cool. Once cold, beat the purée slowly into the softened butter.
- Season, and make into 6 sandwiches with the white bread.
- Remove the crusts and cut each sandwich into four triangles, squares or rectangles.
Nutrition Facts : Calories 77.5, Fat 5, SaturatedFat 2.1, Cholesterol 7.6, Sodium 106.5, Carbohydrate 7.2, Fiber 0.5, Sugar 0.9, Protein 1.2
ELEGANT TARRAGON AND TOMATO BUTTER TEA SANDWICHES
These delightful and rather unusual tea sandwiches combine the delicate French herb tarragon, with ripe tomatoes, garlic and shallots - a change from the usual basil and tomatoes. The tomatoes are gently poached with all the seasonings until a thick puree or butter is obtained; the tomato butter is then cooled and you are left with a wondrous sandwich filling, bursting with flavour and colour! The butter can be used for all manner of things, including a topping for a pizza or for toasted sandwiches. Use fresh bread, white or wholemeal, and garnish with fresh tarragon leaves. Any excess butter can be stored in an airtight container for up to a week in the fridge. NB: Prep time includes chilling time for the butter.
Provided by French Tart
Categories Lunch/Snacks
Time 1h30m
Yield 6 Rounds of Sandwiches, 3-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a small pan and fry the shallots and garlic until soft.
- Add the tomatoes to the shallots with the tarragon. Simmer for 15-20 minutes until reduced to a thick pulp.
- Press through a sieve and leave to cool. Once cold, beat the purée slowly into the softened butter.
- Season, and make into sandwiches with the white bread. Cut into fingers or triangles and serve as part of an afternoon tea, or a picnic lunch!
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