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Classic Tea Sandwiches

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With spring in full swing, it’s the perfect time of year to enjoy light meals. One of my favorite lunches, especially with my son, are Classic Tea Sandwiches. He’s at the eating stage where he does well with sandwich fillings like chicken salad, egg salad, even thinly sliced cucumber.

It’s no surprise that we tend to enjoy our very own tea parties for lunch every now and then. Whether you’re planning to have a fancy tea party, bridal shower or just want to enjoy a light meal with someone you love, these classic tea sandwiches are a great addition to your menu.

 

There are quite a few kinds of tea sandwich fillings but by far, the most popular are cucumber and chicken salad. The tea cucumbers are so easy to prepare and healthy too! As for the chicken salad, I like a hint of curry for some flavor and a touch of color. These recipes came from What’s Cooking America – a great site full of information.

Cucumber Tea Sandwiches
recipe from What’s Cooking America

 Ingredients

1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1/2 cup unsalted butter, room temperature
1/2 cup coarsely-chopped watercress leaves
16 slices best-quality wheat bread
Salt to taste
1/2 cup alfalfa sprouts (optional)

 

Place cucumber slices between layers of paper towels to remove excess moisture.

In a small bowl, combine butter and watercress; spread on one side of each slice of bread.

Lay cucumber slices onto the buttered side of eight (8) slices of bread. Sprinkle the cucumbers with salt. Cover each with 1 tablespoon alfalfa sprouts, if using, and top with the remaining slices of bread, buttered side down.

Carefully cut the crusts from each sandwich with a long, sharp knife after the sandwiches are filled. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.

Yields 8 whole sandwiches or 16 halves or 32 fourths.

 

 

 

 

 

Chicken Curry Tea Sandwiches
recipe from What’s Cooking America

2 cooked whole chicken breasts, finely chopped
1/4 cup
finely-chopped nuts

4 celery stalks, finely chopped
Salt to taste
Mayonnaise (just enough to moisten)
1/4 teaspoon Curry powder
16 slices best-quality white bread
1/2 cup unsalted butter, room temperature

In a large bowl, combine chicken, nuts, celery, salt, and mayonnaise; stir until well blended. Add curry powder or paste.

Spread one side of each piece of bread lightly with butter. Top the buttered side of 8 slices of bread with some of the chicken mixture and top with the remaining bread slices, buttered side down.

Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again.


Yields 8 whole sandwiches or 16 halves or 32 fourths.

 

 

 

 

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