Tea Sandwiches

Contributed by J. Newbury on Jan. 24, 1998

Cucumber Tea Sandwiches with Tarragon Butter

 Source: http://ccnga.uwaterloo.ca/~pasward/Recipes/1-APPETIZERS/misc/sandwiches_2.html For looks, dip one end of a sandwich into mayonnaise, then into minced fresh parsley.

1 large English cucumber, peeled, sliced paper thin
1/2 tsp salt
2 tbsp white vinegar
1 cup unsalted butter, softened
¼ cup minced fresh tarragon
¼ cup minced fresh chervil
30 thin slices whole-wheat bread, enough to make 72 (2x4inch) rectangles
watercress leaves, optional


  1. Put cucumber slices in large bowl. Toss with salt. Sprinkle with vinegar. Toss to mix well. Let stand 1 hour. Drain well in colander.
  2. Combine butter, tarragon and chervil.
  3. To assemble, spread butter over 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly. Close sandwiches. Trim crusts. Cut into 36 rectangles.
  4. Arrange on platter, garnished with watercress leaves.

Cucumber Tea Sandwiches With Mint Mayonnaise

 Source: http://www.ichef.com/ichef-recipes/Appetizers/27256.html

From Cooking with Herbs by Emelie Tolley and Chris Mead.

Makes 32 tea sandwiches.

2 lg Egg yolks
1/2 ts Dijon mustard
2 tb Fresh lemon juice
3/4 c Fresh mint leaves, loosely-packed
1 c Vegetable oil
Salt and pepper
16 Thin slices homemade white-bread, crusts removed
1 Cucumber, peeled and thinly-sliced


Mint Mayonnaise:
In a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint. With motor running, add the oil in a slow stream and blend until emulsified. Season to taste with salt and pepper and transfer to a bowl.

Assemble sandwiches:
Spread each slice of bread generously on one side with the mayonnaise. On half the slices, arrange an even layer of cucumber slices. Top with remaining bread slices. Cut each sandwich into quarters before serving.

Gentlemen's Morsels

 Source: http://redbookmag.com/helpers/cooking/0196gent.htm

Yields: 16 small sandwiches
Work Time: 10 minutes
Total Time: 10 minutes

8 thin slices whole wheat bread
Apricot jam
1/4 pound very thinly sliced smoked ham
Dijon mustard

  1. Lay bread slices out on the counter or cutting board. Spread half the bread slices with a thin layer of apricot jam. Arrange sliced ham on top. Spread the other bread slices with a thin layer of Dijon mustard and set on top of the ham.
  2. With a serrated knife, trim the crusts. To serve, cut into squares, triangles, or fingers.



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Last Modified: May 21, 1998