Tea Sandwiches
Created by Susan Spungen
If you're making the sandwiches in advance, chill the whole sandwiches on a tray lined with damp paper towels. Cover them with more damp towels, and wrap with plastic. When ready to serve, trim and cut the sandwiches, then garnish them. They will be easier to cut neatly when chilled. Pepperidge Farm Very Thin Sliced Bread in white or whole wheat works best for making tea sandwiches.

This recipe is part of a memorable spring brunch menu.
Servings: Makes 32 sandwiches
Ingredients
  • 1 seedless cucumber
  • 1 package (8 ounces) cream cheese , softened
  • 1 package (5 ounces) goat cheese , softened
  • 1 cup packed baby arugula leaves , coarsely chopped
  • 16 slices very thin whole wheat or white bread
  • Chopped chives or Italian parsley , for garnish
  • Honey mustard
  • 16 slices very thin whole wheat or white bread
  • 8 to 10 ounces very soft Brie , room temperature
  • 8 thin slices ham , about 4 ounces total
  • Unsalted butter , softened
  • Toasted sesame seeds , for garnish
  • 4 hard-boiled eggs , chopped
  • 6 tablespoons mayonnaise , plus more for garnish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon (scant) chopped tarragon
  • Kosher salt and freshly ground pepper , to taste
  • 5 strips bacon , cooked until crisp and then broken into small pieces
  • 16 slices very thin whole wheat or white bread
  • Chopped chives or Italian parsley , for garnish
Directions
Slice the cucumber as thinly as possible, using a mandoline if you have one. Lay slices on a paper towel to absorb excess moisture, and set aside.

Cucumber and Arugula Tea Sandwiches

Cream together the cream cheese and goat cheese in a small bowl. Add the arugula, and stir until well combined.

Spread a thin layer of the cheese mixture on each slice of bread. Arrange cucumbers in a single layer on 8 of the slices. Place remaining bread slices over the cucumber, cheese-mixture side down. Using a serrated knife, carefully trim off and discard the crusts. Slice each sandwich in half diagonally and then in half again; each large sandwich makes 4 triangular tea sandwiches.

Dip one edge of each tea sandwich in a dish of chopped herbs. Arrange sandwiches in tight rows on a serving platter.

Ham and Cheese Tea Sandwiches

Spread a very thin layer of honey mustard on 8 slices of bread. Then spread a thin layer of Brie over the mustard, and top each slice with 1 piece of ham. Spread a thin layer of Brie on the 8 remaining slices of bread, then place each, cheese side down, over a slice of ham-topped bread.

Using a serrated knife, carefully trim off and discard the crusts. Slice each sandwich in half diagonally, and then in half again; each large sandwich makes 4 triangular tea sandwiches.

Lightly butter one edge of each sandwich, and dip that edge into a dish of sesame seeds. Garnish remaining sandwiches. Arrange sandwiches in tight rows on a serving platter.

Bacon and Egg Tea Sandwiches

Combine eggs, mayonnaise, mustard, tarragon, salt and pepper in a small bowl. Stir well to combine, then add and stir in bacon pieces.

Spread about 2 tablespoons of the egg mixture on each of 8 slices of bread. Cover with the remaining 8 slices of bread. Using a serrated knife, carefully trim off and discard the crusts. Slice each sandwich in half diagonally and then in half again; each large sandwich makes 4 triangular tea sandwiches.

Lightly spread mayonnaise on one edge of each sandwich, and dip in chopped herbs. Arrange sandwiches in tight rows on a serving platter.

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