I need s0me (non traditional) ideas for tea sandwiches...help please?!
I need s0me (non traditional) ideas for tea sandwiches...help please?
Answers:
Peanut butter & bacon
Cranberry jello cubes
liverworst, artichoke and dill, (without mayo)
any kind of bread toasted, cucumber slices, mayo, dill weed, and salt... Really fresh tasting, also really good and simple!
Take wheat or white or other type of loaf bread. Quarter the slices and put Ruffles potato chips on the bread. Put sour
cream and onion dip on the sandwich tops. Voila.
herb cheese, roasted red pepper, avacado, and sprouts--cucumber would be good too
A lovely idea is nut butters cashew especially is marvelous on vanilla cake or thins slices of buttered bread. I used to mix a bit of cheddar and bacon bits (not bacon) in a blender with some mayonaise makes a gread spread for toast. Canned sardines are ugly mashed with mayonnaise but if they are completely hidden in dark breads or covered well with a garnish like deviled egg or onion. worth it in taste. I find that if you blend a bit of fruit like fresh peach or apricot with some sugar and melt the sugar in a microwave it makes a flavorful addition to any meat ie lamb or pork sandwiche..
The tea sandwiches should b e varied by shape and bread; toasted or untoasted; coloured pastel shades and natural coloured; flavouried or unflavoured with dill seed fennelseed caraway seed sesame poppyseed celery seed bits of lemon rind or orange or lime rind textured with whole wheat or other grains whole or fine ground all put into the flours that are added to the bread recipes.
I believe a tea sandwich should have mystery, allure and payoff." My what can that pink stuff be?" "I cant wait to see whats in those little cream puff thingies" ,"peanut brittle in a chocolate paste tea cookie sandwich great!" what do I smell... can it be rose hips ground in a vanilla frozen yogurt and spread on mild pink bread and frozen or an extract of rose petals lemon bread and , banana with mango frozen with strawberries as cases, Piped on blended streaks of spinach over thins slices of tomato on feta and squared filo. Any ground meat with a tiny strong back taste
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CARROT-GINGER TEA SANDWICH
2 grated carrots
2 tablespoons cream cheese, softened
2 tablespoons mayonnaise
1 teaspoon sweet ginger paste (optional)
Salt and pepper to taste
4 slices multi-grain bread
4 teaspoons butter
Alfalfa sprouts
In a medium bowl, combine carrots, cream cheese, mayonnaise, and ginger paste; add salt and pepper.
Spread one side of each piece of bread lightly with butter. Top the buttered side of 2 slices of bread with carrot/ginger mixture (about 1/4-inch thick). Top with alfalfa sprouts and top with the remaining bread slices, buttered side down.
Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
Yields 2 whole sandwiches or 4 halves or 8 fourths.
SMOKED SALMON ON PUMPERNICKEL
1/4 cup mayonnaise
1 tablespoon minced green onion
1 tablespoon minced fresh dill weed
1 tablespoon capers, drained
1 teaspoon prepared horseradish
Pepper to taste
2 teaspoons butter, room temperature
8 slices pumpernickel bread
4 pieces smoked salmon
12 cucumber slices, sliced thin
In a small bowl, combine mayonnaise, green onion, dill weed, capers, horseradish, and pepper; set aside.
Spread butter thinly over pumpernickel bread slices; spread mayonnaise mixture on each bread slice. Divide salmon and cucumber slices evenly over 4 slices of bread; top with remaining bread slices. Cut each sandwich in half diagonally. Transfer to individual serving plate and serve.
Makes 4 sandwiches.
GOURMET ROAST BEEF SANDWICH WITH FRUIT KEBOBS
1 loaf crusty Italian Bread (approx. 12" x 4" ??)
1 pound deli roast beef, rare
Dijon mustard
Freshly cracked black peppercorns
Pinch of coarse Kosher salt
Provolone cheese, sliced
Red onion, sliced
Kosher dill pickles
Arugula leaves, washed and trimmed
1 dill pickle (garnish)
Black pitted olive (garnish)
Decorative toothpick
Slice bread in half horizontally. Dig out excess bread, leaving approximately 1" on the bottom and sides. Slather both halves generously with Dijon mustard according to taste.
Start building the sandwich with roast beef, add salt (optional) and pepper to taste, Provolone cheese, red onion, dill pickles and arugula leaves. Replace the top and slice into individual servings. Place a sliced pickle on top of each slice, top with a black olive, pierce through with a toothpick and serve.
Makes 4 to 5 servings.
FRUIT KEBOBS:
Use any type fresh fruit, i.e., cubed melon (cantaloupe, honeydew, watermelon), or strawberries, or grapes, or sliced kiwi, or fresh cubed pineapple, etc. Use decorative toothpicks (wooden or plastic) and make little kebobs with two or three pieces of different fruit, be creative. Serve with the sandwich and salad.
nacho cheese doritos and cool whip. or captain crunch and ham.