Dainty tea sandwiches served on pretty platters are a must for an afternoon tea party. Whether you’re serving warm, open faced sandwiches or cold fillings sandwiched in between slices of bread, the possibilities are endless.
When making tea sandwiches, use thinly sliced, dense breads such as white, whole wheat, rye and pumpernickel. Always spread the bread lightly with softened butter before adding the filling. This keeps the filling from making the bread soggy. Assemble the sandwiches on full slices of bread and refrigerate them, then, just before serving, trim off crusts and cut each one into pieces, either four triangles or four squares.
You can also cut the bread into pretty shapes using cookie cutters to make them even more appealing. Prepare five to six sandwiches per guest. Any favorite filling such as chicken salad, egg salad or flavored cream cheese is good for serving at your tea party. If Teapots Could Talk includes 13 recipes for tea sandwiches. Try the one below:
Olive Pecan Pinwheels
1/2 cup cream cheese, softened
2 tablespoons pimento stuffed olives, finely chopped
2 tablespoons toasted pecans*, finely chopped
6 slices of soft, white or whole wheat bread
In a small bowl, blend the cream cheese, olives and pecans. Trim crusts off bread and flatten with rolling pin or fingers. Spread 2 tablespoons of filling onto each slice of bread. Roll up jelly-roll fashion and wrap in plastic wrap. Chill at least 2 hours or until firm enough to slice. Remove plastic wrap and slice each roll into 5 pieces (3/4” slices). Makes 30 pinwheels.
*Toast pecans in a dry skillet over medium heat, stirring frequently until golden brown.
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