Also a nice idea for a light summer lunch - for each of these sandwiches, carefully trim away crusts and cut into small rectangular or triangular sandwiches:
Prosciutto, Tomato & Feta Tea Sandwiches
10 slices brown bread (preferably pumpernickel, thinly sliced)
1/2 lb prosciutto
1 pint grape tomatoes, sliced
1/4 lb feta, crumbled
1/2 cup basil, chopped
1/4 c balsamic vinegar
1/4 c olive oil
4 oz cream cheese
2 T butter
1 T grainy mustard
salt and pepper to taste
Mix together tomatoes, feta, and basil with a mixture of balsamic vinegar and olive oil, just enough to coat.
Set aside 5 slices of bread. On the remaining slices, spread mustard. Top evenly with prosciutto, tomatoes, feta, and basil, making sure to drip off excess vinegar and oil. Season with salt and pepper.
On the plain bread slices that were set aside, spread a thin amount of cream cheese. Top prosciutto-topped bread with cream cheese-topped bread.
Butter sandwiches on both sides and pan fry on medium, until bread is toasted and cheese has softened.
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Pepper Cheese Tea Sandwiches
Spread:
Cream together 1/2 cup soft butter, 1 t brown sugar, and a pinch teaspoon nutmeg.
Filling:
3/4 cups Stilton cheese, finely grated
1/4 cup finely chopped walnuts
1 t lemon juice
1/2 t freshly ground black pepper
1 T brandy
3 T heavy cream
10 slices rye bread
Combine all filling ingredients in a small bowl. Spread a thin layer of the butter mixture to the edge of one side of each piece of bread. Top half the slices with the filling. Place the remaining bread slices on top, remove the crusts and cut as desired. Makes 20 tea sandwiches.
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Shrimp (or lobster) Salad Tea Sandwiches
1/3 cup soft butter or cream cheese
1/4 cup finely chopped chives
10 slices white or whole wheat bread
1 cup finely chopped shrimp or lobster
1/4 cup mayonnaise
2 t lemon juice
1/2 teaspoon prepared horseradish (optional)
Salt and pepper to taste
Combine the butter and chives and spread the mixture onto one side of each slice of bread. Mix the remaining ingredients together in a small bowl, then evenly spread the mixture over 5 of the bread slices. Top with the other 5 slices. Makes 20 quarters or 15 fingers.
Prosciutto, Tomato & Feta Tea Sandwiches
10 slices brown bread (preferably pumpernickel, thinly sliced)
1/2 lb prosciutto
1 pint grape tomatoes, sliced
1/4 lb feta, crumbled
1/2 cup basil, chopped
1/4 c balsamic vinegar
1/4 c olive oil
4 oz cream cheese
2 T butter
1 T grainy mustard
salt and pepper to taste
Mix together tomatoes, feta, and basil with a mixture of balsamic vinegar and olive oil, just enough to coat.
Set aside 5 slices of bread. On the remaining slices, spread mustard. Top evenly with prosciutto, tomatoes, feta, and basil, making sure to drip off excess vinegar and oil. Season with salt and pepper.
On the plain bread slices that were set aside, spread a thin amount of cream cheese. Top prosciutto-topped bread with cream cheese-topped bread.
Butter sandwiches on both sides and pan fry on medium, until bread is toasted and cheese has softened.
--
Pepper Cheese Tea Sandwiches
Spread:
Cream together 1/2 cup soft butter, 1 t brown sugar, and a pinch teaspoon nutmeg.
Filling:
3/4 cups Stilton cheese, finely grated
1/4 cup finely chopped walnuts
1 t lemon juice
1/2 t freshly ground black pepper
1 T brandy
3 T heavy cream
10 slices rye bread
Combine all filling ingredients in a small bowl. Spread a thin layer of the butter mixture to the edge of one side of each piece of bread. Top half the slices with the filling. Place the remaining bread slices on top, remove the crusts and cut as desired. Makes 20 tea sandwiches.
--
Shrimp (or lobster) Salad Tea Sandwiches
1/3 cup soft butter or cream cheese
1/4 cup finely chopped chives
10 slices white or whole wheat bread
1 cup finely chopped shrimp or lobster
1/4 cup mayonnaise
2 t lemon juice
1/2 teaspoon prepared horseradish (optional)
Salt and pepper to taste
Combine the butter and chives and spread the mixture onto one side of each slice of bread. Mix the remaining ingredients together in a small bowl, then evenly spread the mixture over 5 of the bread slices. Top with the other 5 slices. Makes 20 quarters or 15 fingers.