Texas Tea Sandwiches Food

TEA SANDWICHES

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.

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.

TEXAS TEA SANDWICHES

Steps:

• Dump the softened cream cheese in bowl #1 and mix for about 30 seconds with a mixer to just make it creamy. Stir in the chopped green onions and the garlic powder. Set aside.
• Place the chopped ham, mustard and pepper in bowl #2 and mix with a wooden spoon until all of the ham is coated with mustard. Set aside.
• Assemble your work area: You will need Bowl #1, Bowl #2, container of softened butter with olive oil, a couple of butter knives, a knife to trim crust away, tooth picks and a platter to place finished sandwiches on.
• Begin to assemble: 1. Take a piece of whole wheat bread and spread the butter on it, then spread the ham mixture on top. 2. Take a piece of white bread and spread butter on one side of it. Place the butter side down on the ham mixture of the other piece of bread. On the same slice of white bread, now butter it again and spread the cream cheese mixture on top. 3. Take another piece of whole wheat bread and butter it. Place that butter side down on top of the cream cheese mixture you just spread. On the same slice of whole wheat bread, butter it again and spread the ham mixture on top of it. 4. Since everything is bigger in Texas, we are adding one more layer! Take a piece of white bread, butter it and place it butter side down on the ham mixture. Butter it again and then spread the cream cheese mixture on top. 5. Butter a slice of whole wheat and place it butter side down on the cream cheese.
• Now, take your assembled sandwich to a cutting board and trim the crust from all four sides. Then slice it into either 4 squares or 4 triangles. Place a tooth pick in each of the small sandwiches and move to your serving platter.
• Continue in this way until you have finished with your ingredients. If you have any left over cream cheese or ham mixture, I typically clean out some cherry tomatoes and stuff them with one of the mixes. These add some color to your tray and a second little snack.
• (This is my daughter's "thumb's up"!) Again, this can be made with regular whole wheat and white bread as well as smoked ham lunch meat. OR you can use homemade breads or fresh from the bakery. You could also use a different kind of ham and slice it small. I have tried all different versions and never met one that I didn't like. I will say though that I have found that they smoked lunch meat ham sliced in small pieces holds together the best for serving and eating. You can also alter what type of bread you start with so your sandwiches end with a different type and your platter has both white and whole wheat showing. I haven't found a great use for the left over crust, other than giving my dogs a few of them. :) If you think of something let me know!

TEA SANDWICHES

Steps:

• Cut breads into shapes with 2- to 3-inch cookie cutters (or remove crusts from breads and cut each slice into triangles or squares).
• Spread butter over white bread shapes; top each with cucumber. In small bowl, mix cream cheese and watercress until well blended. Spread over pumpernickel bread shapes. In another small bowl, mix ham, parsley, mayonnaise and mustard until well blended. Spread over whole wheat bread shapes.
• Arrange sandwiches on serving platter. Garnish with edible flowers, fresh dill weed or radish slices. Store in refrigerator.
• Make the Most of This Recipe.
• Purchasing.
• Edible flowers add a touch of elegance to these mouthwatering morsels. You'll find them in the produce section of specialty food stores.
• Success.
• Use a variety of cookie cutter shapes to turn these tea sandwiches into the hit of the party!

BENEDICTINE TEA SANDWICHES

Steps:

• Place grated cucumber in colander and sprinkle with salt. Toss to coat and let stand for 20 minutes. Drain and press out as much moisture as possible. Pat with paper towels to remove any remaining moisture.
• With paddle attachment on stand mixer, beat mayo, cream cheese, onion*, dill & garlic until creamy.
• Add drained cucumber and mix well. Salt to taste if needed.
• Spread mixture on white sandwich bread. Slice off crusts. Cut sandwiches into driangles or diamonds or seal with a sandwich press** if desired (see note below).
• *Walla Walla, Vidalia, or Mayan onions work best - must be sweet onions so they don't overpower the delicate balance of the other ingredients.
• **If using a sandwich press, cut bread first, place filling in, then press to seal (this keeps the edges clean so they will seal better).
• If not serving immediately, refrigerate, covered.