Three Filling Sandwich Food

TEA SANDWICHES FILLING RECIPES

Steps:

• For the chicken sandwiches, Chop chicken very finely (I put it in a food processor and pulsed 3-4 times until minced). In a bowl, combine chicken and mayonnaise, and mix well. Add curry and continue to mix. Fold in remaining ingredients. Spread on bread, top with another slice, remove crusts, and cut into shapes.
• For the pineapple sandwiches, Combine cream cheese and crushed pineapple until well blended. Add pecans and fold into mixture. Spread on one slice of bread and top with other. Remove crusts and cut into shapes as desired.
• For ham sandwiches, Combine cream cheese and preserves until well blended. Spread a layer on both slices of bread, place a slice of ham on one side, and top with the other side. Cut off crusts and cut in to shapes as desired.

THREE FILLING SANDWICH

Steps:

• For Bacon and Egg Filling: Place egg, bacon, mayo, parsley, salt and pepper in a food processor.
• Pulse until well blended.
• Set aside.
• Cheese Filling: Process cheeses, mayo, bell pepper, worcestershire and garlic powder until well blended.
• Set aside.
• Olive filling: Process olives, almonds, celery, mayo and onion until finely chopped.
• Set aside.
• For sandwich loaves: Trim crusts from bread so that each side is flat.
• Slice each loaf horizontally into 4 equal layers.
• For each loaf, spread half of each filling between layers of bread.
• Start with bacon and egg on bottom layer add a layer of bread, then cheese filling, then a layer of bread, then olive filling and then the last layer of bread.
• Do this on the plate or platter you will be serving them from.
• In a medium bowl, beat 20 ounces of the cream cheese until fluffy.
• Add the ranch dressing and beat until smooth.
• Use this to"frost" the sandwich loaves, covering sides and top and smoothing with a knife or spatula.
• In a small bowl, beat remaining 4 ounces cream cheese with butter and mustard until smooth.
• Spoon into a pastry bag that is fitted with a small round tip.
• Pipe dots onto sides and end of loaves and then, with a medium ribbon tip, pipe a bow and ribbons on top.
• Using a medium star tip, pipe shell borders around bottom.
• Chill for 2 hours before slicing.
• To serve, cut into 3/4 inch slices.