FULL-HOUSE TEA SANDWICHES
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- In a food processor, combine cream cheese, red peppers, and lemon juice. Process until well combined.
- Using a mandoline or a sharp knife, very thinly slice cucumber crosswise into rounds.
- Place 1 slice white bread and 1 slice wheat bread on work surface. Spread one side of each slice with a thin layer of the cream cheese. Top white bread with a thin layer of cucumber slices; place wheat bread cream cheese-side down over cucumber slices. Press together firmly. Repeat with remaining ingredients.
- Chill sandwiches, covered, until firm. Using a sharp knife, remove crusts. Cut sandwiches into quarters before serving.
THREE TASTY TEA SANDWICHES
Provided by George Duran
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Mix the mayo and chopped herbs together. Divide the mixture evenly and spread it onto the bread slices. Put 1 layer of sliced onion onto 4 of the slices and top with the remaining bread. Using an electric knife, cut the crusts off then cut each sandwich in half.
- Combine the cream cheese, dill, and lemon juice. Divide the mixture evenly and spread it onto the bread slices. Place a layer of cucumber onto 4 bread slices and top with a layer of smoked salmon. Top with the remaining bread. Using an electric knife, cut the crusts off, then cut each sandwich in half.
- Spread some mayonnaise onto a slice of bread and place it on your work surface. Top with some lettuce, a layer of tomato, and a slice of ham. Spread some mayonnaise onto another slice of bread and place it, mayonnaise side down, on top of the ham. Spread some butter onto the top of this piece of bread and add a layer of cucumber, a slice of turkey, a slice of Muenster cheese, and some alfalfa sprouts. Butter another slice of bread and place it, butter side down, on top of the sprouts. Repeat to make 3 more sandwiches. Using an electric knife, cut the crusts off, then cut each sandwich in half.
SUMMER TEA SANDWICHES
These dainty finger sandwiches are perfect for casual picnics or luncheons. Tarragon-seasoned chicken complements cucumber and cantaloupe slices. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers Lunch
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Combine the tarragon, 1/4 teaspoon salt and pepper; rub over chicken. Place on a baking sheet coated with cooking spray. , Bake at 350° for 20-25 minutes or until a thermometer reads 170°. Cool to room temperature; thinly slice., In a small bowl, combine the mayonnaise, onion, dill, lemon juice and remaining salt; spread over 12 bread slices. Top with cucumber, chicken, cantaloupe and remaining bread. Cut sandwiches in half diagonally. Serve immediately.
Nutrition Facts : Calories 212 calories, Fat 6g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 450mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.
TEA SANDWICHES
A variety of breads and fillings create an open-face sandwich smorgasbord! http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=35865&Source=SearchResultPage&terms=cheese%20appetizers
Provided by Alley Barbie
Categories Breads
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cut breads into shapes with 2- to 3-inch cookie cutters (or remove crusts from breads and cut each slice into triangles or squares).
- Spread butter over white bread shapes; top each with cucumber. In small bowl, mix cream cheese and watercress until well blended. Spread over pumpernickel bread shapes. In another small bowl, mix ham, parsley, mayonnaise and mustard until well blended. Spread over whole wheat bread shapes.
- Arrange sandwiches on serving platter. Garnish with edible flowers, fresh dill weed or radish slices. Store in refrigerator.
- Make the Most of This Recipe.
- Purchasing.
- Edible flowers add a touch of elegance to these mouthwatering morsels. You'll find them in the produce section of specialty food stores.
- Success.
- Use a variety of cookie cutter shapes to turn these tea sandwiches into the hit of the party!
Nutrition Facts : Calories 3564.7, Fat 56.1, SaturatedFat 12.8, Cholesterol 29.5, Sodium 8610.4, Carbohydrate 656.7, Fiber 71.9, Sugar 48.1, Protein 124.5
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50 TEA SANDWICHES : RECIPES AND COOKING - FOOD NETWORK
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- Tomato-Cheddar Spread mayonnaise on white bread. Sandwich with sliced tomato, aged cheddar and watercress. Trim the crusts and cut into pieces.
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