RIBBON TEA SANDWICHES
For a stylish sandwich lunch, try these luxurious stacks of rye bread, egg mayonnaise, chive-speckled cream cheese and gravlax.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Boil the eggs for 8-10 minutes, until hard-boiled; cool and peel.
- Place the eggs in a bowl and mash with the mustard and mayonnaise.
- Season to taste and stir in the parsley; set aside.
- Mix the cream cheese with the chives and a good grinding of black pepper.
- Butter the bread.
- Divide the cream cheese mixture between 2 slices of the buttered bread and top with another 2 slices of bread, to make sandwiches.
- Cover another 2 slices of bread with the slices of gravlax make into sandwiches with another 2 slices of bread.
- Top a further 2 slices of bread with the egg mixture and cover the remaining slices of bread.
- Make 2 stacks. Lay a gravlax sandwich on the base of each stack. Top each with an egg sandwiches and finally, a cream cheese sandwich.
- Cut each stack in half and secure with cocktail sticks. Arrange on plates and serve.
Nutrition Facts : Calories 1035, Fat 56.5, SaturatedFat 25.5, Cholesterol 418.5, Sodium 1833.8, Carbohydrate 102.2, Fiber 11.4, Sugar 10.1, Protein 30
GOAT CHEESE AND WATERCRESS TEA SANDWICHES
Categories Sandwich Cheese No-Cook Vegetarian Goat Cheese Fall Watercress Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Mix cheese and chopped watercress in medium bowl. Season with salt. Spread mixture evenly over 8 bread slices. Top with remaining bread. Butter edges of sandwiches. Cut sandwiches diagonally in half. Place pecans on plate. Dip buttered edges of sandwiches into pecans. Arrange sandwiches on platter. Garnish with watercress sprigs. (Can be made 8 hours ahead. Cover sandwiches tightly; chill.)
EGG AND WATERCRESS TEA SANDWICHES
Just like the dainty sandwiches served at Harrods! For a less traditional tea sandwich, you can use pumpernickel, rye or sourdough bread, thinly sliced. For a visual treat, garnish the patter of sandwiches with edible flowers such as pansies or nasturtiums, along with the watercress.
Provided by Daydream
Categories Lunch/Snacks
Time 30m
Yield 32 triangles
Number Of Ingredients 8
Steps:
- Remove the crusts from the bread.
- Chop the eggs, and gently mix in a bowl with the chopped watercress and chives. Add just enough mayonnaise to moisten and bind the mixture the mayonnaise. Season to taste with salt, pepper and Tabasco, and gently mix well.
- Spread half of the slices of bread with the egg and watercress mixture, and place the remaining slices of bread on top.
- Lightly spread the outside edge of each sandwich with mayonnaise and dip into the chopped parsley.
- Cut each sandwich into 4 triangles.
- To serve, arrange the sandwiches on a platter, and garnish with the remaining watercress.
Nutrition Facts : Calories 57.8, Fat 2.2, SaturatedFat 0.5, Cholesterol 40.4, Sodium 115, Carbohydrate 7.1, Fiber 0.3, Sugar 0.8, Protein 2.2
DAINTY EGG AND CHIVE TEA SANDWICHES FOR TEA-TIME
I am compiling a sandwiches cookbook, or sarnies as we call them in the UK, and here is my first recipe! Sandwiches come in many guises, from simple and elegant to hearty and robust; in my cookbook I aim to have them ALL in there! Sandwiches tick all the boxes for so many meals and events: the obvious high teatime table, cricket teas, picnics, packed lunches and quick snacks. These sandwiches are dainty and elegant and would be ideal for the teatime table. The use of fresh chives gives them a bit of a lift and you must try to use the salad cream as well as the mayonnaise; salad cream has a pronounced vinegary flavour which cuts through the richness of the mayonnaise and eggs.
Provided by French Tart
Categories Lunch/Snacks
Time 11m
Yield 4 Rounds Sandwiches, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the eggs in a small pan and cover with water. Bring to the boil and cook for 6 minutes. Drain and run the eggs under cold water until cool.
- Peel and then coarsely grate or crumble the eggs into a bowl. Mix with the salad cream, mayonnaise and chives and season with salt and pepper to taste.
- Cut off the bread crusts with a serrated knife - put them to one side for home-made breadcrumbs.
- Butter the bread and divide the egg mixture between 4 bread slices. Top with the remaining bread. Stack 2 sandwiches together and cut into 3 fingers, then serve.
- Cook's tips: Pierce the rounded end of each egg with a pin before cooking to help stop the shell from cracking.
- Cooling the eggs under cold water stops them from cooking further and prevents a dark ring forming around the yolk.
- For easy peeling, peel the eggs under cold running water over a colander to collect all the bits of shell. The water stops the shell from sticking to your fingers and the egg.
Nutrition Facts : Calories 252.7, Fat 7.8, SaturatedFat 2.7, Cholesterol 167.8, Sodium 413.7, Carbohydrate 34.9, Fiber 2.9, Sugar 7.2, Protein 12
DAINTY WATERCRESS TEA SANDWICHES
By dainty, we mean that the crusts are cut off-and these elegant tea sandwiches spread with cream cheese and watercress deserve nothing less!
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 16 servings
Number Of Ingredients 3
Steps:
- Spread 8 bread slices with cream cheese spread.
- Top with watercress; cover with remaining bread slices.
- Cut each sandwich into quarters to serve.
Nutrition Facts : Calories 70, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 115 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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