Southern Tea Vegetable Sandwiches Recipes

Steps:

• After grating all vegetables, drain and squeeze out all the liquid you can.
• Mix with cream cheese.
• Add seasonings and enough mayonnaise to spread.
• Serve on white bread with the crust removed and sliced in quarters.

Steps:

• For the onion cream cheese: Stir together the cream cheese, chives, green onions and garlic powder in a small bowl. Season with salt and pepper.
• For the egg and bacon salad: Stir together the mayonnaise, parsley, shallots, mustard, paprika, eggs and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper.
• For the sandwiches: Place 4 of the bread slices on a cutting board and spread each with about 3 tablespoons of the onion cream cheese in an even layer on one side. Top with a single layer of smoked salmon, squeeze some lemon juice over the salmon and then cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Place a cucumber round on top of each sandwich and arrange on a platter.
• Place 4 of the bread slices on a cutting board and spread each with about 1/4 cup of the egg and bacon salad in an even layer on one side. Cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Arrange on a platter.

Steps:

• 1. Peel and seed cucumber. Dice cucumber, red pepper, carrots, and celery very finely.
• 2. Combine first nine ingredients in large bowl, stirring until well blended. Salt and pepper to taste. Spread mixture on half the bread slices, topping with the other half. Cut how you like.
• 3. The veggie measurements are approximate; you can feel free to throw whatever you like in there. I actually think it would be good with pecans or some other kind of nut to give it extra crunch.
• 4. **** I love the idea of small shrimp with diced chicken together on top of everything.

Steps:

• Place cream cheese and herbs in a bowl; stir with a rubber spatula until combined.
• Spread cream cheese mixture on 4 slices of bread; layer with cucumber and radish slices. Spread remaining slices of bread with butter. Place, butter side facing down, on radishes. Trim crusts; cut sandwiches in half.

Steps:

• Wrap cucumber in thin, clean dishtowel and squeeze out as much juice as possible.
• Discard juice.
• Mash cream cheese with a fork until smooth.
• Add cucumber and mix.
• Wrap grated onion in another clean dishtowel and squeeze juice INTO cream cheese, then discard grated onion.
• Mix mayonnaise and Tabasco into cream cheese mixture.
• Season with salt and add 1 drop green food coloring.
• Mix well.
• Cut crusts off very thin white or rye bread, then spread one side with cream cheese mixture, topping with another slice.
• Cut into finger sandwiches.

Steps:

• In a medium bowl, combine cream cheese, parsley, oregano, rosemary, and thyme; stir well. Season with salt and pepper, and set aside. Grate radishes, carrots, and cucumber into separate bowls.
• Spread a thin layer of herb cream cheese on two slices of bread. Cover one slice with an even layer of one of the grated vegetables (use only one in each), and top with other bread slice. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.