Tea Sandwiches

Classic Tea Sandwiches

Egg Salad Tea Sandwiches (recipe follows)

Ham Salad Tea Sandwiches (recipe follows)

Chicken Salad Tea Sandwiches (recipe follows)

Marmalade Tea Sandwiches (recipe follows)

Cucumber Tea Sandwiches (recipe follows)

1 medium English cucumber, thinly sliced
  Carrot curls
  Packaged peeled baby carrots
  Seedless red and/or green grapes
 
1. Prepare tea sandwiches.
2. Arrange the tea sandwiches in a circle with points toward the center on a large decorative plate or a glass plate with doily. Fan out cucumber slices and carrot curls in the center of the plate. Garnish between each sandwich with baby carrots, grapes on frilly toothpicks or any other fruits and vegetables that you may have on hand. Makes 8 servings
 
  Egg Salad Tea Sandwiches:

Toast 4 slices thinly sliced firm-textured white sandwich bread. Using a 2 1/4- to 2 1/2-inch round cookie cutter, cut 2 rounds from each slice of bread. Using 1/2 cup homemade or purchased deli egg salad, spread 1 tablespoon on each round. Top each with coarsely shredded carrot. Makes 8 bite-size sandwiches.
 
  Ham Salad Tea Sandwiches:

Place 8 slices thinly sliced firm-textured rye sandwich bread on a cutting board. Using a 2 1/4- to 2 1/2-inch round cookie cutter, cut 2 rounds from each slice of bread. Using 1/2 cup purchased deli ham salad, spread 1 tablespoon on half of the rounds. Top with remaining rounds. Cut 4 pimiento-stuffed green olives crosswise in half. Top each with an olive half so that pimento shows. Makes 8 bite-size sandwiches.

 
  Chicken Salad Tea Sandwiches:

Place 4 slices thinly sliced firm-textured whole wheat sandwich bread on a cutting board. Trim crusts. Stir 1 tablespoon purchased chutney (snipping any large pieces) into 1/4 cup purchased deli chicken salad. Spread 2 tablespoons chicken mixture on 2 of the bread slices. Top with remaining bread slices. Cut each into 4 rectangles or squares. Makes 8 bite-size sandwiches.
 
  Marmalade Tea Sandwiches:

Place 8 slices thinly sliced firm-textured white sandwich bread on a cutting board. Using a 2 1/4- to 2 1/2-inch round cookie cutter, cut 2 rounds from each slice of bread. Spread a thin layer of orange marmalade, about a teaspoon per cutout, on half of the cutouts. Top with remaining cutouts. For each sandwich, add a small dollop of softened cream cheese on top and place a tiny wedge of orange slice in the cream cheese. Makes 8 bite-size sandwiches.
 
  Cucumber Tea Sandwiches:

Place 4 thinly sliced firm-textured white or whole wheat sandwich bread on a cutting board. Using a 2 1/4- to 2 1/2-inch round cookie cutter, cut 2 rounds from each slice of bread. In a small bowl, combine 1/4 cup cream cheese, softened, and 1/4 teaspoon dried dillweed. Spread a rounded teaspoon on each round. Top each with a small wedge of cucumber and lightly sprinkle with dried dillweed or snipped fresh dill. Makes 8 bite-size sandwiches.
 
  To make ahead: Place sandwiches on a plate; cover with plastic wrap and chill up to 2 hours. Arrange on platter with garnishes just before serving.

  *Carrot Curls: To make carrot curls, peel carrot using a vegetable peeler. Using the same vegetable peeler, shave long thin strips from each carrot. Roll up each strip and secure with a toothpick. Immerse curls in ice water to crisp. Drain on paper toweling. Remove toothpicks and use as directed above.

Recipe source: Traditional Home Magazine