Wednesday, April 21, 2010

Tea Sandwiches

Tea Sandwiches
Bite-sized sandwiches are a distinctive English teatime treat. To make them just right, the bread must be sliced very thin, and the crust removed. Many bakeries can slice bread extra thin on request. If you are slicing the bread yourself, freeze it partially in advance and use a sharp, serrated knife for slicing. To serve, arrange the sandwiches on a bed of crisp iceberg lettuce. The lettuce makes an attractive background and keeps the sandwiches moist. Wrap the serving tray tightly with plastic wrap and refridgerate until ready to serve.


To make the cucumber slices really thin, try using a vegetable peeler


Serves 4 to 8

2 tablespoons butter, softened

2 tablespoons finely chopped fresh mint

8 thin slices white bread, crust removed

2 small cucumbers, peeled and sliced into very thin rounds


In a small bowl, mix together butter and mint until well combined.

Spread a thin layer of butter mixture onto each slice of bread

Arrange cucumber slices on four of the buttered bread slices and top with the other four to make sandwiches

Cut sandwiches into triangles or squares, or try using the teapot cookie and canape cutters for a unique treat



Makes 12 open-faced sandwiches

1/2 cup unsalted butter, softened

4 ounces cream cheese, room temp

1 teaspoon grated fresh ginger

1 tablespoon freshly squeezed lime juice, plus more for garnish

3 tablespoons chopped fresh cilantro12 thin slices pumpernickel bread

12 thin slices smoked salmon


In food processor, mix together butter, cream cheese, ginger, lime juice and cilantro just until combined.

Transfer to airtight container and refridgerate at least 1 hour to let flavours blend.

Use a large round cookie cutter to cut perfect circles out of each slice of bread

Spread a generous layer of butter mixture on each circle, lay a slice a salmon on top, sprinkle with scallion slices and drizzle with a little lime juice.

No comments:

Post a Comment