Sandwiches

Cucumber Mint Tea Sandwiches
Herbed Vidalia Onion Tea Sandwiches
Chicken Salad Tea Sandwiches with Smoked Almonds
Goat Cheese and Watercress Tea Sandwiches
Smoked Turkey Tea Sandwiches with Arugula Mayonnaise
Smoked Salmon Wasabi Tea Sandwiches

Cucumber Mint Tea Sandwiches

1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine
2 tablespoons unsalted butter, softened
2 tablespoons cream cheese
6 slices of whole-wheat bread
a 3-inch length of seedless cucumber, cut into thin slices

In a small bowl combine the mint, the butter, and the cream cheese and stir the mixture until it is combined well. Spread the bread slices with the butter mixture, top 3 of them with the cucumber, distributing the cucumber evenly and seasoning it with salt, and top the cucumber with the remaining bread slices. Cut off and discard the crusts and cut each sandwich diagonally into quarters.

Makes 12 tea sandwiches.

Herbed Vidalia Onion Tea Sandwiches

1/3 cup mayonnaise
1/2 cup minced fresh parsley leaves
2 tablespoons minced fresh tarragon leaves
fresh lemon juice to taste
Tabasco to taste
12 very thin slices of homemade-type white bread
1 Vidalia onion, sliced very thin

In a small bowl stir together the mayonnaise, 1/4 cup of the parsley, the tarragon, the lemon juice, the Tabasco, and salt and pepper to taste. Spread one side of the bread slices with the mayonnaise, arrange the onion slices evenly on half the bread slices, and top them with the remaining bread slices. Press the sandwiches together gently, trim the crusts, and cut the sandwiches into quarters. Put the remaining 1/4 cup parsley in a shallow bowl and dip the edges of the sandwich quarters in the parsley.

Makes 24 tea sandwiches.

Chicken Salad Tea Sandwiches with Smoked Almonds

3 cups chicken broth or water
2 whole boneless chicken breasts with skin (about 1 1/2 pounds), halved
1 cup mayonnaise
1/3 cup minced shallot
1 teaspoon minced fresh tarragon leaves
24 very thin slices homemade-type white bread
1/2 cup finely chopped smoked almonds (about 2 ounces)

In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in cooking liquid 20 minutes. Discard skin and shred chicken fine. In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste.
Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter cut 2 rounds from each sandwich. Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

Makes 24 tea sandwiches.

Goat Cheese and Watercress Tea Sandwiches

2 5 1/2-ounce logs soft fresh goat cheese (such as Montrachet), room temperature
1/2 cup chopped watercress leaves
16 thin slices cinnamon-raisin, date or whole wheat sandwich bread, crusts trimmed
5 tablespoons (about) unsalted butter, room temperature
3/4 cup finely chopped toasted pecans Watercress sprigs (for garnish)

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.)

Makes 8 servings.

Smoked Turkey Tea Sandwiches with Arugula Mayonnaise

1/2 cup mayonnaise
1/3 cup (packed) coarsely chopped arugula leaves plus 30 whole arugula leaves (about 4 large bunches total)
1 tablespoon minced shallot
1 tablespoon chopped fresh parsley
1/2 teaspoon grated lemon peel
12 thin slices firm white sandwich bread, crusts trimmed
10 ounces thinly sliced smoked turkey

Mix mayonnaise, chopped arugula, shallot, parsley and lemon peel in small bowl. Season with salt and pepper. Place bread slices on work surface. Spread mayonnaise mixture on each slice, dividing equally. Top 6 bread slices with turkey, dividing equally. Place 5 arugula leaves atop turkey on each. Top with remaining 6 bread slices, mayonnaise side down, pressing to adhere. Cut each sandwich diagonally into quarters.

Serves 6.

Smoked Salmon Wasabi Tea Sandwiches

1 tablespoon wasabi powder
2 teaspoons water
8 ounces cream cheese, room temperature
12 very thin slices whole wheat bread
8 ounces thinly sliced smoked salmon
2 teaspoons grated lemon peel
3 tablespoons chopped fresh cilantro

Mix wasabi powder and 2 teaspoons water in medium bowl to form paste. Add cream cheese; using electric mixer, beat until well combined. Place all bread slices on work surface. Spread each with wasabi cream cheese, dividing equally. Top 6 bread slices with smoked salmon, dividing equally. Sprinkle lemon peel, then cilantro over salmon. Top with remaining bread slices, cheese side down. (Can be made 2 hours ahead. Wrap sandwiches individually in paper towels and refrigerate.) Trim crusts. Cut each sandwich into 4 triangles. Transfer to platter cut side up.

Makes 24.

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