Tea Sandwiches
This trio of tea sandwiches is perfect for a picnic outdoors or afternoon tea on a lazy Sunday. They’re easy to prep and easy to eat!
Roast Beef and Avocado Tea Sandwiches
Yield: 18 hors d’oeuvres
Ingredients:
1 medium ripe California avocado (preferably Hass)
1 tablespoon fresh lemon juice
1 tablespoon fresh chives, minced
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
12 very thin slices white sandwich bread
2 tablespoons mayonnaise
1/2 pound purchased or premade thinly sliced rare roast beef
Directions:
- In small bowl, mash avocado with fork. Stir in lemon juice, chives, salt, and pepper. Spread avocado mash over 6 slices of bread, dividing evenly.
- Spread other 6 slices of bread with about 1 teaspoon each mayonnaise. Top with roast beef, dividing evenly. Gently press avocado-topped bread slices, avocado sides down, onto each sandwich.
- Using long serrated knife, trim off crusts and cut each sandwich lengthwise into thirds.
Smoked-Turkey Tea Sandwiches with Arugula Mayonnaise
Yield: 6 servings
Ingredients:
1/2 cup mayonnaise
1/3 cup (packed) coarsely chopped arugula leaves plus 30 whole arugula leaves (about 4 large bunches total)
1 tablespoon minced shallot
1 tablespoon chopped fresh parsley
1/2 teaspoon grated lemon peel
12 thin slices firm white sandwich bread, crusts trimmed
10 ounces thinly sliced smoked turkey
Directions:
- Mix mayonnaise, chopped arugula, shallot, parsley and lemon peel in small bowl. Season with salt and pepper.
- Place bread slices on work surface.
- Spread mayonnaise mixture on each slice, dividing equally.
- Top 6 bread slices with turkey, dividing equally.
- Place 5 arugula leaves atop turkey on each.
- Top with remaining 6 bread slices, mayonnaise side down, pressing to adhere.
- Cut each sandwich diagonally into quarters.
Smoked Salmon Tea Sandwiches
Yield: 24 servings
Ingredients:
8 ounces cream cheese, room temperature
12 very thin slices whole wheat bread
8 ounces thinly sliced smoked salmon
2 teaspoons grated lemon peel
3 tablespoons chopped fresh cilantro
Directions:
- Place all bread slices on work surface.
- Spread each with cream cheese, dividing equally.
- Top 6 bread slices with smoked salmon, dividing equally.
- Sprinkle lemon peel, then cilantro over salmon.
- Top with remaining bread slices, cheese side down. (Can be made 2 hours ahead. Wrap sandwiches individually in paper towels and refrigerate.)
- Trim crusts. Cut each sandwich into 4 triangles. Transfer to platter cut side up.
