Pbj Tea Sandwiches Food

RIBBON FINGER SANDWICHES (AKA TEA SANDWICHES)

Steps:

• Lay out 3 rows of 12 slices of bread.
• In a food processor, process ham (in batches if needed) until ham is well chopped. Place ham in a medium-sized bowl and stir in mayonnaise until smooth and well combined.
• On 12 slices of bread, spread about 2 Tbsp. of Cheez Whiz (like you would peanut butter).
• On another 12 slices, spread the ham mixture.
• Top the cheese slice of bread with the ham spread slice, then top with the plain slice of bread. Repeat with all bread slices.
• Using a sharp knife, gently cut away the crust from each "sandwich". Cut each square in half and then half once again in the same direction (making long rectangles as seen in the picture).
• Place finger sandwiches (trying not to overlap) in large Ziploc bags and refrigerate until ready to serve (up to a day ahead of time-- *see above note).

SOUTHERN TEA SANDWICHES

Steps:

• For the onion cream cheese: Stir together the cream cheese, chives, green onions and garlic powder in a small bowl. Season with salt and pepper.
• For the egg and bacon salad: Stir together the mayonnaise, parsley, shallots, mustard, paprika, eggs and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper.
• For the sandwiches: Place 4 of the bread slices on a cutting board and spread each with about 3 tablespoons of the onion cream cheese in an even layer on one side. Top with a single layer of smoked salmon, squeeze some lemon juice over the salmon and then cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Place a cucumber round on top of each sandwich and arrange on a platter.
• Place 4 of the bread slices on a cutting board and spread each with about 1/4 cup of the egg and bacon salad in an even layer on one side. Cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Arrange on a platter.

GRILLED PBJ SANDWICHES

Steps:

• Spread peanut butter and jam on two slices of bread; top with remaining bread. Butter the outsides of sandwiches; cook in a large skillet over medium heat until golden brown on each side. Dust with confectioners' sugar if desired.

PEANUT BUTTER AND JELLY FINGER SANDWICHES

Steps:

• Spread peanut butter over each of 6 bread slices. Spread cream cheese, then jelly, over remaining 6 bread slices. Top with peanut butter bread slices. Cut each sandwich into 4 triangles.

TRIPLE DECKER PB & J TEA SANDWICHES

Steps:

• Lay one third of the bread slices on a cutting board. Spread each with peanut butter and raspberry jam.
• Top each with another bread slice; spread again with peanut butter and raspberry jam, and finish with a layer of bread slices. Trim crusts, and cut each sandwich into 4 triangles.