Pumpernickel And Radish Tea Sandwiches Food
CUCUMBER AND RADISH ENGLISH TEA SANDWICHES
Perfect for a party platter, a light lunch, or afternoon tea, these Cucumber and Radish English Tea Sandwiches are delicious and easy to make. No cooking required and just four ingredients!
Provided by Abbey
Categories Snack
Time 5m
Number Of Ingredients 5
Steps:
- Spread one side of each slice of bread with the herb cheese. Top half with the cucumber slices and the other half with the sliced radish. Season with salt and pepper, if desired. Flip each slice with the radishes over on top of the slices with the cucumbers.
- Trim the crust off each side of the sandwiches. Cut the sandwiches in half, and in half again, creating 4 pieces.
- Arrange on a platter individually or stack two pieces togethe and secure with a toothpick.
Nutrition Facts : Carbohydrate 7 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 154 mg, Fiber 1 g, Sugar 1 g, Calories 84 kcal, UnsaturatedFat 2 g, ServingSize 1 serving
25 TEA SANDWICHES (+ HIGH TEA MENU)
Treat yourself to a proper high tea with these tea sandwich recipes! From cucumber to egg salad to roast beef, these little sandwiches are sure to delight.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a tea sandwich in 30 minutes or less!
Nutrition Facts :
RADISH TEA SANDWICHES WITH CREAMY DILL SPREAD
In this radish tea sandwich recipe with a creamy dill spread, the delicate tea sandwiches are served open-face to show off the pretty sliced radishes on top.
Provided by EatingWell Test Kitchen
Categories Healthy Dill Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Mash cream cheese (or goat cheese), chopped dill, capers and 1/8 teaspoon pepper in a small bowl until well combined. Spread about 2 teaspoons of the mixture on each piece of bread. Top each with a few radish slices, a sprig of dill and a generous grinding of pepper.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 7.6 g, Cholesterol 14 mg, Fat 4.8 g, Fiber 1 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 163.3 mg, Sugar 0.8 g
ROAST BEEF AND HORSERADISH TEA SANDWICHES
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 12 sandwiches
Number Of Ingredients 6
Steps:
- Stir the sour cream, horseradish and salt together in a small bowl.
- Using a butter knife or offset spatula, spread the horseradish cream on 1 side of each rye slice. Put 1 slice of roast beef on 12 of the pumpernickel slices. Finish each sandwich with a grind or two of pepper and the remaining bread. Arrange the sandwiches on a serving platter and serve immediately.
RADISH SANDWICHES
These tasty little sandwiches are great for appetizers, tea parties, ladies luncheons, etc., but my husband ate two full size sandwiches for lunch, and loved them. The recipe is from One of a Kind, a Mobile Junior League community cookbook I received from Sweetpea Burgess in the recent cookbook swap. Note for the World Tour participants - this recipe is included in the British category. These are ideal little sandwiches to be served with tea, as is common in Britain.
Provided by PanNan
Categories Lunch/Snacks
Time 20m
Yield 12-16 tea size sandwiches
Number Of Ingredients 11
Steps:
- For the filling, finely chop the radishes in the food processor (or hand grater). Place in a large sieve or colander. Press with paper towels to drain and squeeze out any excess liquid.
- Cream the cream cheese and butter together until fluffy (I used the food processor); add drained chopped radishes, parsley, chives, lemon juice, salt and pepper to taste, and cream again.
- Cut crusts from bread and cut into small squares or rounds. Spread with filling, and garnish with sliced or whole radishes coated with coarse salt.
- Chill thoroughly before serving.
VEGAN CUCUMBER TEA SANDWICHES
Vegan cream cheese is amped up with three different fresh herbs -- chives, parsley, and tarragon -- then teamed with delicate cucumber rounds for the filling of these elegant finger sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 15m
Yield Makes 24
Number Of Ingredients 7
Steps:
- Stir together cream cheese and herbs. Season lightly with salt.
- Spread 1 tablespoon herbed cream cheese on each bread slice. Shingle cucumber rounds on top of four bread slices. Season with salt and pepper. Sandwich with remaining bread slices, cream cheese-side down.
- Using a sharp knife, cut off crusts, then cut sandwiches into triangles or fingers. Lightly dip one edge of each sandwich in chives; serve.
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