Southern Tea Vegetable 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.

SOUTHERN TEA VEGETABLE SANDWICHES

Steps:

• After grating all vegetables, drain and squeeze out all the liquid you can.
• Mix with cream cheese.
• Add seasonings and enough mayonnaise to spread.
• Serve on white bread with the crust removed and sliced in quarters.

CRISP VEGETABLE TEA SANDWICHES

Steps:

• Place cream cheese and herbs in a bowl; stir with a rubber spatula until combined.
• Spread cream cheese mixture on 4 slices of bread; layer with cucumber and radish slices. Spread remaining slices of bread with butter. Place, butter side facing down, on radishes. Trim crusts; cut sandwiches in half.

VEGETABLE TEA SANDWICHES

Steps:

• 1. Peel and seed cucumber. Dice cucumber, red pepper, carrots, and celery very finely.
• 2. Combine first nine ingredients in large bowl, stirring until well blended. Salt and pepper to taste. Spread mixture on half the bread slices, topping with the other half. Cut how you like.
• 3. The veggie measurements are approximate; you can feel free to throw whatever you like in there. I actually think it would be good with pecans or some other kind of nut to give it extra crunch.
• 4. **** I love the idea of small shrimp with diced chicken together on top of everything.

FRENCH ROASTED VEGETABLE SANDWICHES

Steps:

• Preheat the oven to 400F.
• Coat a large baking sheet with no-stick spray.
• Arrange the eggplant, peppers, tomatoes, and onions on the sheet. Brush with the oil.
• Sprinkle with the garlic and rosemary.
• Bake for 45 minutes, or until golden brown and tender.
• Split the bread horizontally and scoop out the interior, leaving a 1" shell.
• (Reserve the bread for another use.) Spread the yogurt over the bottom of the shell, then sprinkle with the vinegar.
• Arrange the vegetables in the bottom of the shell.
• Sprinkle with the Parmesan.
• Top with the spinach.
• Place the top of the bread over the filling.
• Wrap tightly in plastic wrap and refrigerate for 30 minutes, or until chilled.
• Cut to 8 wedges.
• To freeze, pack the cooled roasted vegetables tightly into freezer-quality plastic containers, To use, thaw overnight in the refrigerator.

SOUTHERN BELLE CUCUMBER SANDWICHES

Steps:

• Peel and cut the cucumbers in half lengthwise.
• Remove the seeds and sprinkle the cavities liberally with salt.
• Place the cucumbers on a rack in a glass dish, cover, and let drain overnight.
• The next day rinse the cucumbers to remove excess salt, and press between paper towels to remove any excess moisture.
• Chop the cucumbers and put into a food processor.
• Blend for 10 seconds.
• Chop the cream cheese into cubes, and add to the cucumbers along with the chives and salad dressing powder, and blend until smooth.
• Cut the crusts from the bread and use a cookie cutter to cut shapes out of each slice.
• I use a heart-shaped cutter that is 2 1/2 by 2 1/2 inches.
• You can usually get two sandwiches out of each slice of bread.
• I freeze the scraps to use for bread crumbs, or I feed them to the birds.
• Spread the cucumber filling on each slice and place into an airtight container separating layers or sandwiches with waxed paper.
• Refrigerate for an hour or more.
• Place on a serving platter and garnish each sandwich with a snippet of fresh parsley.

SOUTHERN TEA SANDWICH

Steps:

• Wrap cucumber in thin, clean dishtowel and squeeze out as much juice as possible.
• Discard juice.
• Mash cream cheese with a fork until smooth.
• Add cucumber and mix.
• Wrap grated onion in another clean dishtowel and squeeze juice INTO cream cheese, then discard grated onion.
• Mix mayonnaise and Tabasco into cream cheese mixture.
• Season with salt and add 1 drop green food coloring.
• Mix well.
• Cut crusts off very thin white or rye bread, then spread one side with cream cheese mixture, topping with another slice.
• Cut into finger sandwiches.