Pbj Tea Sandwiches Recipes

TRIPLE DECKER PB & J TEA SANDWICHES

Steps:

• Lay one third of the bread slices on a cutting board. Spread each with peanut butter and raspberry jam.
• Top each with another bread slice; spread again with peanut butter and raspberry jam, and finish with a layer of bread slices. Trim crusts, and cut each sandwich into 4 triangles.

GRILLED PBJ SANDWICHES

Steps:

• Spread peanut butter and jam on two slices of bread; top with remaining bread. Butter the outsides of sandwiches; cook in a large skillet over medium heat until golden brown on each side. Dust with confectioners' sugar if desired.

PB&J TEA SANDWICHES

Steps:

• Combine the peanut butter, mascarpone, honey and vanilla extract in a medium bowl. Using a rubber spatula, mix everything together until smooth and evenly combined.
• Spread 10 slices of pound cake with 1 tablespoon of the peanut butter mixture. Then spread with 1 teaspoon grape jelly. Complete the sandwiches with a second slice of pound cake. Use a 1 1/2-inch fluted round cutter to cut out little finger sandwiches.

RIBBON FINGER SANDWICHES (AKA TEA SANDWICHES)

Steps:

• Lay out 3 rows of 12 slices of bread.
• In a food processor, process ham (in batches if needed) until ham is well chopped. Place ham in a medium-sized bowl and stir in mayonnaise until smooth and well combined.
• On 12 slices of bread, spread about 2 Tbsp. of Cheez Whiz (like you would peanut butter).
• On another 12 slices, spread the ham mixture.
• Top the cheese slice of bread with the ham spread slice, then top with the plain slice of bread. Repeat with all bread slices.
• Using a sharp knife, gently cut away the crust from each "sandwich". Cut each square in half and then half once again in the same direction (making long rectangles as seen in the picture).
• Place finger sandwiches (trying not to overlap) in large Ziploc bags and refrigerate until ready to serve (up to a day ahead of time-- *see above note).