Summer Tea Sandwiches Food
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
Provided by Sandra Lee
Time 18m
Yield 12 sandwiches, 4 of each type
Number Of Ingredients 8
Steps:
- Using a round cookie cutter, cut out the center of the bread, removing the crusts.
- Take a piece of the bread and, using a butter knife, spread 1 side of it with guacamole. Spread 1 side of another piece of bread with mayonnaise. Top guacamole with chicken and then the mayonnaise-smeared bread.
- Mix chives into the softened cream cheese. Spread 1 side of 1 slice of bread with the chive cream cheese. Top with a few slices of cucumber and then with another slice of bread.
- Place prosciutto on 1 slice of bread. Top with some melon and another slice of bread.
AFTERNOON TEA SANDWICHES
Keep the whole family happy this summer with a delicious spread of sandwiches, perfect for an afternoon tea or buffet
Provided by Emma Lewis
Categories Afternoon tea, Lunch, Snack, Starter
Time 20m
Yield Makes 44 sandwiches
Number Of Ingredients 15
Steps:
- For the goat's cheese, walnut & roasted pepper sandwiches, mix together 200g soft goat's cheese with 100g cream cheese. Spread most of the mixture over 5 slices white bread. Slice 2 roasted red peppers into strips, divide between the bread, then top each with another slice white bread. Trim the crusts, then cut each sandwich into 4 triangles. Whizz 25g walnuts until fine. Spread 1 edge of each sandwich with the remaining cheese mix, then dip into the chopped walnuts.
- For the lemony cucumber & prawn sandwiches, lightly spread 6 slices wholemeal bread with butter. Cover with a layer of thinly sliced cucumber, then use a 5-6cm round cutter to stamp out 12 circles. Mix together 4 tbsp mayonnaise with zest 1 lemon. Top each circle with 1 halved large cooked prawn and a dollop of the lemony mayonnaise.
- For the creamy egg & cress sandwiches, boil 4 eggs for 8 mins. Cool the eggs, peel, mash, then mix with 2 chopped spring onions and 2-3 tbsp crème fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.
SUMMER TEA SANDWICHES
Make and share this Summer Tea Sandwiches recipe from Food.com.
Provided by SweetySJD
Categories Lunch/Snacks
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine tarragon, 1/4 tsp salt and pepper; rub over chicken. Place on a baking sheet coated with nonstick spray. Bake at 350 degrees 20-25 minutes, until juices run clear. Cool to room temperature. Slice thin.
- Combine mayonnaise, onion, dill, lemon juice and remaining salt; spread over one side of 12 slices bread.
- Top with cucumber, chicken, cantaloupe, and remaining bread. Cut sandwiches in half diagonally.
Nutrition Facts : Calories 244.1, Fat 6.2, SaturatedFat 1.2, Cholesterol 25.4, Sodium 515.3, Carbohydrate 32.6, Fiber 4.4, Sugar 8.2, Protein 15.5
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