Tea Party Sandwiches Puerto Rican Version Recipes

TEA SANDWICHES FILLING RECIPES

Steps:

• For the chicken sandwiches, Chop chicken very finely (I put it in a food processor and pulsed 3-4 times until minced). In a bowl, combine chicken and mayonnaise, and mix well. Add curry and continue to mix. Fold in remaining ingredients. Spread on bread, top with another slice, remove crusts, and cut into shapes.
• For the pineapple sandwiches, Combine cream cheese and crushed pineapple until well blended. Add pecans and fold into mixture. Spread on one slice of bread and top with other. Remove crusts and cut into shapes as desired.
• For ham sandwiches, Combine cream cheese and preserves until well blended. Spread a layer on both slices of bread, place a slice of ham on one side, and top with the other side. Cut off crusts and cut in to shapes as desired.

SIMPLE ENGLISH TEA PARTY SANDWICHES (THREE RECIPES!)

Steps:

• Cucumber Tea Sandwiches:
• 4 slices soft white bread
• 1 large English cucumber, thinly sliced into rounds
• 3-4 Tbs. (softened) butter
• 2 tsp torn or chopped fresh dill
• 1 pinch of coarse salt
• Arrange the cucumber slices on a paper towel while you prep the butter. (that will help absorb a little bit of moisture)
• In a small bowl, combine the butter, dill and salt. Whisk until smooth and incorporated.
• Spread the butter on all four slices of bread. Overlap the cucumber slices on two slices, and top with the remaining two slices, making sandwiches. Cut the crusts off, and then gently cut the sandwiches into thirds, making six sandwiches in all.
• Egg Salad Sandwiches:
• 6 hard-boiled eggs
• 1 Tbs. mayo
• 1 tsp dill pickle juice
• 1/8th tsp celery salt
• 1 small pinch coarse salt
• a few grinds of black pepper
• 4 slices soft white bread
• Hard boil six eggs, then peel and give them a rough chop. Transfer to a small mixing bowl. Add the mayo, pickle juice, celery salt, salt and pepper. Gently mix to combine.
• Divide the mix in half and spread over two slices of bread. Top with remaining two slices of bread. Cut the crusts off, then cut into thirds, making six sandwiches.
• Open-Faced Smoked Sandwiches:
• 4 slices rye bread
• 4 Tbs. cream cheese (whipped or regular, up to you!)
• 4 ounces smoked salmon
• fresh dill for garnish
• Evenly spread the cream cheese over each slice of bread, followed by a few slices of the smoked salmon. Garnish with fresh dill leaves. Done.

PUERTO RICAN SANDWICH DE MEZCLA

Steps:

• Into a food processor add all of the ingredients, except for bread.
• Pulse on high until ingredients are creamy.
• Taste for seasoning, adjust with spices, if desired.
• Take bread, gently cut off the ends to create squares.
• Add 1-2 teaspoons of the cheese mixture to a slice of bread and spread to cover.
• Top with another slice of bread, then cut the bread in half to create two triangles.
• Repeat until Spam mixture is used.

TEA SANDWICHES

Steps:

• Cut breads into shapes with 2- to 3-inch cookie cutters (or remove crusts from breads and cut each slice into triangles or squares).
• Spread butter over white bread shapes; top each with cucumber. In small bowl, mix cream cheese and watercress until well blended. Spread over pumpernickel bread shapes. In another small bowl, mix ham, parsley, mayonnaise and mustard until well blended. Spread over whole wheat bread shapes.
• Arrange sandwiches on serving platter. Garnish with edible flowers, fresh dill weed or radish slices. Store in refrigerator.

TEA PARTY SANDWICHES (PUERTO RICAN VERSION)

Steps:

• Place luncheon meat cubes, processed cheese sauce, pimientos, and sandwich spread in a blender; pulse to blend into a smooth mixture, stopping often to scrape down blender sides. Transfer spread to a bowl.
• Spread the mixture onto 15 slices of white bread; top each with a slice of whole wheat bread. Press sandwiches together lightly and cut off crusts. Slice sandwiches in half diagonally to make triangles; sprinkle sandwiches with parsley flakes and top each sandwich half with a piece of sliced cucumber.

TEA PARTY CUCUMBER SANDWICHES

Steps:

• In a small bowl, combine the cucumber, lemon juice, oil, salt, sugar and pepper. Let stand at room temperature for at least 2 hours. , Spread one side of each slice of bread with butter; cut each into four squares. Drain cucumber and pat dry; place two cucumber slices on each square. Garnish with watercress.

TEA PARTY TOAST CUPS

Steps:

• Each slice of bread will provide you with four toast cups. Cut crusts from the bread slices. Quarter each slice forming four squares. Press bread squares into small, muffin cups (not greased). (The empty muffin cups should hold 4 teaspoons of filling)
• Push the bread squares into the muffin cups using a wooden tart-press. Bake the bread-lined muffin cups for 15 minutes at 350°F or until corners are slightly browned.
• Turn the pan upside down to remove toast cups. Cool. Store toast cups in a tin until you are ready to serve them.
• To serve: Fill toast cups as desired and place them on a platter, or invite your guests to fill their own. To do the latter, provide several filling options and serve the toast cups in a basket nearby.