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Tea Sandwiches

Recipes from 05/19/17 by Chef Michelle Bernstein

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Makes 8 of each kind of filling

White, crust-less bread (miga bread) or your favorite white bread, cut away crusts… for the sandwiches:

Curried Egg Tea Sandwiches

  • 4 hardboiled eggs
  • ¼ cup tiny diced or minced celery
  • 3 tablespoons tiny diced or minced white onion
  • 2-3 tablespoons mayonnaise
  • 1 teaspoon madras curry powder
  • 1 tablespoon dill, chopped fine

Using an egg slicer, slice the eggs into a bowl. Add the remaining ingredients and mix until combined. Spread a thin layer of egg salad between two layers of bread and close the sandwich, cutting into desired shape and size. 

Cucumber & Dill Tea Sandwiches

  • English cucumber, peeled, sliced thin using a mandolin or sharp knife
  • Good butter, room temperature 
  • Maldon sea salt
  • picked dill

Spread a thin layer of butter on two sides of bread. Layer with sliced cucumbers and a sprinkle with sea salt and dill. Close the sandwich, cutting into desired shape and size. 

Radish and butter Tea Sandwiches

  • Your favorite radish, sliced thin using a mandolin or sharp knife
  • Good butter, room temperature
  • Maldon sea salt

Spread a thin layer of butter on two sides of bread. Layer with sliced radish and a sprinkle with sea salt. Close the sandwich, cutting into desired shape and size. 

Smoked Salmon & Capers Tea Sandwiches 

  • 2 ounces thinly sliced smoked salmon
  • ¼ cup crème fraiche
  • picked dill
  • 2 tablespoons capers drained and dried a little

Spread a thin layer of creme fraiche on two sides of bread. Layer with the salmon, dill and capers. Close the sandwich, cutting into desired shape and size.