Tea Sandwich Recipes

Cashew Chicken Salad Sandwiches

(This recipe makes 24 sandwiches.)

1 ½ cups of cooked chicken, finely chopped

½ cup cashews, finely chopped

6 tablespoons mayonnaise

salt and pepper to taste

12 slices of white sandwich bread

½ stick melted butter

Mix together the chicken, cashews, and mayonnaise. Add salt and pepper to taste. Spread melted butter on each slice of bread. (A pastry bush or new paint brush works well for this.) Divide the salad onto 6 of the slices. Top with the remaining slices, pressing down gently. Finally, cut off the crusts and cut each sandwich into four sections.

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Tomato Provencal Sandwiches

(This recipe makes about 24 sandwiches.)

24 slices of white sandwich bread

4 or 5 Roma/Italian Tomatoes sliced into 6 slices each

1 cup mayonnaise

1 Tbs Dried Herbs (Herbs de Provence work, as do any assortment you may have. Or just mix some dried basil, thyme, oregano, & whatever else you have together.)

fresh dill for garnish, if available

Mix the herbs with the mayonnaise. Using a round cookie cutter cut a circle out of the center of each slice of bread. Try to use a cutter about the same size or larger than the tomato slices. Spread the mayonnaise of each slice of bread. Top with one tomato slice. Add fresh dill for garnish. (These are open-faced sandwiches.)

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Cucumber Sandwiches

(This recipe should make about 30 sandwiches.)

1 loaf of white sandwich bread

1 large cucumber

1 small bunch of radishes

1 block of cream cheese, softened

salt and pepper to taste

½ stick melted butter

Cut the cucumber and radishes into about 30 thin slices. Brush the melted butter onto all the slices of bread. Spread some cream cheese on each slice of bread. Stack half the slices with four pieces of cucumber and four pieces of radish each. Top those with the other slices of bread. Press down gently. Trim off the crusts and cut each sandwich into four pieces.