Vegetable Tea Sandwiches Food

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.

VEGETABLE TEA SANDWICHES

Steps:

• In a food processor, process carrot and onion; remove and squeeze dry; set aside.
• Process peppers and pickles to same size and texture as carrots and onions; remove, squeeze dry and add to carrot mixture.
• Process eggs to same size as vegetables; add to mixture.
• Dice pimentos and add to mixture.
• Stir in mayonnaise to desired smoothness and add salt and pepper to taste; chill at least 30 minutes.
• Spread filling on bread slices; cut open-faced sandwiches twice, diagonally; place in single layers in plastic container with airtight lid; separate layers with waxed paper; chill until ready to serve.

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.