Tea Sandwiches

Apple Chicken Tea Sandwich

• 2 chicken breasts, cooked and shredded
• 1/2 cup walnuts, chopped small, but not fine
• 1 granny smith apple, peeled, cored and chopped small
• 1/4 cup cheddar cheese
• mayonnaise
• salt to taste
• Any kind of whole wheat bread, thinly sliced with crusts removed

Combine chicken, walnuts, apples, cheese, salt and enough mayo to make the mixture spreadable. Spread over the bread and cover with a slice of plain bread. Cut each sandwich into 4 triangular pieces

Baco-Dilly Sandwiches

• 8 oz. cream cheese (softened)
• 1/2 cup mayonnaise
• 5 bacon slices (finely chopped)
• 1 tbsp chopped green onion
• 1 tsp dill weed
• 1/8 tsp pepper
• 1 cup toasted slivered almonds

Mix ingredients until well combined. Spread half of the bread with a thin coating of mayonnaise. Spread the other bread with the cream cheese mixture. To make each sandwich, cut off crusts, and cut into three parallel sections, or four triangles.

Celery and Walnut Sandwiches

• 4 oz. cream cheese, softened
• 1/2 cup celery, finely chopped
• 1/2 cup diced toasted walnuts

To toast walnuts, spread on a baking stone ( or sheet) and bake at 375 5-10 minutes until lightly browned. In a small bowl, beat cream cheese until smooth. Mix in celery and walnuts.

Cheese and Banana Sandwiches

• 1 cup cream cheese
• 1/4 cup cream
• 2 bananas
• 1/4 cup mayonnaise

Mash the bananas and mix with the cream cheese. Add the cream and mayonnaise and spread on slices of white bread.

Cheese and Orange Marmalade Sandwiches

• 1/2 cup cream cheese
• 1/2 cup cream
• 1/2 cup orange marmalade

Spread half the slices of buttered bread with the cheese, softened with the cream. Spread the other slices with orange marmalade. Press the slices together.

Cheesy Bacon Bites

• 1 pkg. (8 oz.) cream cheese, softened
• 1/8 tsp. black pepper
• 1/2 cup cooked, finely chopped bacon
• 2 tbs. finely chopped onion (I use green for color)
• 1 pkg. Pillsbury refrigerated crescent rolls
• 1/4 cup cheddar cheese

Preheat oven to 350 . Combine all ingredients in a medium sized bowl. Separate crescent rolls into two rectangles. Spread cream cheese mixture on each rectangle and roll it up like a cinnamon roll, starting at the longest side, and then seal the edge. Cut each roll into 16 slices. I start by cutting it in half, then each piece in half again and then again and then one last time. Than should give you sixteen even pieces. Place the slices cut side down on a cookie sheet. Bake them for 15 minutes or until golden brown. Serve warm. Makes 32 appetizers.

Chicken Salad Sandwiches

• 1 cup chopped cooked chicken
• 3/4 tsp. salt
• 2/3 cup. best foods mayonnaise
• 1 tbs. chopped green onion
• 2 tbs. toasted, chopped almonds
• 1 tsp. dill mix (opt.)

Mix ingredients until well combined. Spread half of the bread with a thin coating of mayonnaise. Spread the other bread with the Chicken salad. Make each sandwich, cut off crusts, and cut into three parallel sections or four triangles.

Cucumber and Nasturtium Sandwiches

• 2 medium sized cucumbers
• 8 thin sliced brown bread
• 4 nasturtium leaves
• mayonnaise
• onion juice or powder

Peel, half, seed and finely chop the cucumbers. Place in a bowl and add a dash or two of the onion juice or powder and enough mayonnaise to make it spreadable. Butter the slices of bread, and for each sandwich spread on enough cucumber mixture to cover lightly. Lay a leaf on top of each piece of bread and top with another one. Trim the crust. Makes 4 sandwiches. Note-you could substitute any nice lettuce or watercress for the nasturtium. Also when you place these on a platter or each plate be sure to garnish with a nasturtium bloom!

Cucumber Shrimp Tea Sandwiches

• 2/3 cup minced green onions
• 1/4 cup soft cream cheese, room temperature
• 1/4 cup mayonnaise
• 1/4 cup plain low-fat yogurt
• 2 tsp. fresh minced dill
• 1/4 tsp. garlic powder
• 1/4 tsp. black pepper
• 6 thinly sliced slices of home-style white bread
• 1 1/2 lb medium shrimp, cooked and peeled
• 1 cup thinly sliced cucumber
• 1/2 cup thinly sliced radishes
• 6 lettuce leaves

Combine first 7 ingredients in a bowl. Cut rolls in half horizontally. Spread the cream cheese mixture on three slices of bread. On the other three slices add the shrimp, then arrange the cucumber and radishes evenly on top. Next add one lettuce leaf to each slice, then top with the slices that were covered with the cheese mixture. Press down lightly and cut into triangles with a serrated knife. If necessary you can place a decorative toothpick in each triangle. Notes: Use your favorite type of lettuce. You can also buy small salad shrimp and diced them up into the cheese mixture instead of using the bigger ones.

Deviled Ham Sandwiches

• 1 2/3 cups finely chopped ham
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1/4 cup mayonnaise
• 3 tbsp sweet pickle relish
• Salt and pepper

Combine all ingredients and mix well, spread on thinly sliced bread

Egg Salad on Egg Bread

• 3 hard-cooked eggs, peeled, finely chopped.
• 1/2 cup. mayonnaise (don’t use light)
• 1 tbs. finely chopped green onion
• salt and pepper to taste
• 10 slices of egg bread

Mix ingredients until well combined. Spread half of the bread with a thin coating of mayonnaise. Spread the other bread with the egg salad. Make each sandwich, cut off crusts, and cut into three parallel sections.

Farimont Empress Hotel Carrot-Ginger Sandwich

• 1 grated carrot
• 1 tbsp cream cheese, softened
• 1 tbsp mayonnaise
• 2 slices multi-grain bread
• 1 tea. ginger paste (sweet)
• alfalfa sprouts
• salt and pepper to taste

Blend together the carrots, cream cheese, mayo and ginger paste. Add salt and pepper. Butter both pieces of multigrain bread. Place carrot mixture onto one slice and place alfalfa sprouts on top. Put other piece of buttered bread on top. Cut off the crusts and cut to preferred size.

Ginger Fig Sandwiches

• 1 cup dried figs
• 1/2 cups crystallized ginger
• rind and juice of 1/2 lemon

In a food processor chop figs and ginger mix with lemon juice and rind. Spread between buttered slices of brown bread.

Mozzarella, Proscuitto and Pesto Butter Tea Sandwiches

• 6 tbsp unsalted butter, room temp
• 3/4 cup fresh basil leaves
• 1/2 clove garlic
• 3 tbsp finely grated parmesan cheese
• 1 tbsp pine nuts
• 8 oz sliced prosciutto
• 1 lb fresh mozzarella
• 2 loaves rustic bread (about 2 lbs), cut into 48 quarter-inch slices

Make pesto butter: combine butter, basil, garlic, parmesan and pine nuts in the bowl of a food processor fitting with the metal blade; process until blended. Set aside. Lay prosciutto slices flat on a piece of plastic wrap, and cover with another piece of plastic wrap. Place in freezer for 10 minutes. Remove prosciutto from freezer; use a 2 ¼” round cutter to cut into rounds. Slice mozzarella 1/8″ thick and cut into rounds. Cut bread using the same cutter, being sure to remove all the crust. Spread a thin layer of pesto butter on two bread rounds. Layer one round with a round each of mozzarella and prosciutto; top with other bread round. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

Open-faced Fruit Sandwiches

• 8 oz package cream -cheese, softened
• 1/2 tsp lemon zest
• 1/2 cup chopped nuts (toasted pecans or almonds)
• 1 cup strawberries, chopped into small pieces
• Brown bread or whole wheat

Combine the cream cheese and lemon rind. Blend in the nuts and berries. Spread the mixture on top of small pieces of bread, cut into rounds or squares, or on crackers.

Pear and Walnut Tea Sandwiches

• 8 oz. cream cheese, softened
• 4 oz. blue cheese, crumbled
• 1/2 cup chopped toasted walnuts
• 2 (16-oz.) cans pear slices, drained
• 8 oz. thinly sliced ham

Your choice of bread: mini bagels, mini croissants or slices of homemade sweet bread, such as Sally Lunn or Oatmeal. In small bowl, combine cream cheese, blue cheese and walnuts; mix well. Spread cheese filling on bottom half of the bread you chose, followed by a layer each of ham slices and pear slices. Top sandwiches with remaining halves. If you are using regular size bread, use a sharp knife to cut into quarters. Note: You can slice canned pears yourself OR use fresh pears as well

Pineapple sandwiches.

• 2 cups crushed pineapple, drained
• 3/4 cup sugar
• 1 cup nuts chopped(pecans, walnuts or almonds)
• 8 oz cream cheese
• 1-2 tbsp milk
• 24 sliced sandwich bread, sliced thinly

Let cream cheese come to room temperature. In a saucepan combine pineapple and sugar, bring to a boil, cook until thick stirring constantly. Cool , stir in nuts. In a bowl combine softened cream cheese with enough milk to make a good spreading consistency. Combine with pineapple mixture. Just before serving spread on bread and top with another piece and trim off crusts.

Radish Tea Sandwiches

• 1 cup minced radishes
• 1 tsp. poppy seeds
• 1 cup cream cheese, softened
• 6 slices homemade or home-style bread
• 3/4 tsp. salt
• 24 leaves of young argula, spinach or radicchio

Combine the minced radishes, poppy seeds, cheese and salt. Blend well. Cover 3 slices of the bread with the radish mixture-about ¼ ” thick. Top with the lettuce leaves and another slice of bread. Cut each sandwich into small squares or triangles with a sharp serrated knife. You can vary this by adding VERY thin slices of cucumber on top of the cheese, and Bibb lettuce. For a crunchy treat use Romaine. You may have left over radish mixture depending on the size of your bread.

Raspberry Cream Cheese Sandwiches

• 16 slices white bread
• 1/2 cup fresh raspberries
• 1 8-oz package of cream cheese, room temperature
• 3 tbsp raspberry preserves
• Fresh mint leaves

Remove crusts from bread and cut into desired shapes with a cookie cutter. In a small mixing bowl, combine cream cheese and raspberry preserves. Spread a thin layer of the mixture on each cutout. Garnish with fresh raspberries and mint. Makes 32 open-faced sandwiches.

Salmon Sandwiches

• 1 cup canned salmon, drained and bones removed
• 1/4 cup mayonnaise
• salt and pepper to taste
• Fresh dill sprigs and lettuce
• Bread of your choice

Mix the salmon and mayonnaise until it is creamed. Spread on the bread slices and top with a small sprig of fresh dill and a fresh lettuce piece. Note: This basic recipe can be used for tuna or the small canned shrimp that have been chopped finely. You can also substitute watercress, argula or add very thin slices of cucumber or radish.

Shrimp Butter Tea Sandwiches

• 1 cup butter
• 1 cup minced cooked shrimp
• 1/4 tsp. salt
• 1 dash paprika
• 3 tbsp lemon juice
• Romaine lettuce
• thinly sliced country style white bread, crusts removed

Cream butter shrimp, salt, lemon and paprika to a paste or leave a little more texture if you wish. Spread a small slice bread with the shrimp butter, add a piece of lettuce and top it with another slice of bread. This is also good on a cracker with a tiny sprig of fresh dill topping it off.

Veggie Cheese Sandwiches

• 2 cups cream cheese, softened
• 1/4 cup chopped onion
• 1/4 cup grated carrot
• 1/4 cup chopped green pepper
• 2 tbsp fresh parsley
• 1 1/2 tsp horseradish
• 16 slices rye bread

Stir vegetables and cream cheese until well mixed. Cover and chill

for several hours for flavors to blend. Spread on one slice of bread

top with another slice. cut off crusts. Then quarter.

Washington Sandwiches

• 1 cup candied cherries
• 1/2 cup pecans
• 1/4 cups orange juice

Chop cherries and pecans together, mix with orange juice. Spread between bread slices spread with sweet butter.

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