Sherris Cheese Tea Sandwiches Food

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.

WALNUT TEA SANDWICHES

Steps:

• In a large bowl combine first 4 ingredients (cream cheese - bell pepper) and stir in the onion, lemon juice and nutmeg. Season to taste with salt and pepper. Refrigerate for 1 hours.
• Spread one side of each piece of bread with butter and then top the buttered side of 12 slices of bread with the cream cheese mixture topping with another slice of bread, buttered side down. Cut off crusts with a sharp knife.
• Cut sandwiches diagonally into quarters.

CHICKEN- CHEESE TEA SANDWICHES

Steps:

• Combine everything but bread.
• cut crusts over bread and spread on bread.
• make sandwiches.
• cut sandwiches into triangles.

SHERRI'S CHEESE TEA SANDWICHES

Steps:

• Combine first 4 ingredients; add cayenne, if desired, and set aside.
• With a 1-3/4" cookie cutter, cut 2 rounds out of each bread slice.
• Spread half of bread rounds with cheese filling and top with cucumber slices and remaining bread rounds. (I actually like a thin layer of filling on each side of the bread.).
• Place in shallow container, top with slightly dampened paper towels and cover with plastic wrap; refrigerate 8 hours.