Receta Ham, Mango Chutney & Pecan Tea Sandwich Recipe
Whether you are looking for a recipe to serve at your Royal Wedding party, for Mother’s Day or at the next bridal or baby shower, this tea sandwich is an easy and tasty option. The flavors are inspired by the Mango Chutney & Cheddar Cheese Palmiers I first made a couple of years ago.
With Mother’s Day just around the corner, we are each trying to think of a special way to honor our mothers. For the first few years that I lived away from my mum, in a different country altogether, I missed the opportunity to make her a special lunch or breakfast. While I knew that she missed having a live-and-in-person hug, I decided the least I could do was provide her with a good meal. I called a Vancouver caterer and ordered a picnic basket full of goodies – sandwiches, salads and treats. On the morning of Mother’s Day, my dad picked up the basket on my behalf and the two of them headed to the beach to enjoy a springtime picnic. It wasn’t quite the same as being there, but at least I knew she was being spoiled like she deserved.
While brunch, filled with frittatas, poached egg dishes, and savory muffins, is a traditional way of celebrating the day, sometimes it’s fun to step away from the norm. An afternoon tea, complete with finger sandwiches and scones, is an unexpected treat that I guarantee most mothers would adore.
Of course, if you are a fan of all things royal and are planning to watch the nuptials of William and Kate, you might consider serving tea sandwiches that would be fit for a future king. (I’m assuming you DVR’d the big event and are watching it in the daylight.) It seemed fitting on this occasion that I pull out a very special piece of Wedgwood china presented to me by my in-laws shortly after our wedding. This sandwich plate was signed by Sarah Ferguson who, at the time, was the Duchess of York (you know, before her Weight Watcher days).
The recipe:
In the bowl of a food processor, puree ham, mango chutney, mayonnaise, cheddar cheese and freshly ground black pepper until mixture is almost smooth. Transfer the ham spread to a bowl and stir in chopped pecans and green onions.
Using 2 slices of white and 2 pieces of wheat sandwich bread, spread ¼ cup of the ham mixture on each slice. Cover with additional pieces of bread to form sandwiches. Cut the crusts off the sandwiches and cut each diagonally into 4 triangles. Serve.
Other tea sandwiches:
- 101 Cookbooks’ Goat Cheese & Chive Tea Sandwiches
- The Sophisticated Gourmet’s Radish-Dill Tea Sandwiches
- Big Red Kitchen’s Egg Salad Tea Sandwiches
- Ham, Mango Chutney & Pecan Tea Sandwiches
- ½ lb. baked ham, cut into 1-inch pieces
- 2 tbsp mango chutney
- ¼ cup grated sharp cheddar cheese
- ¼ cup mayonnaise
- ¼ tsp freshly ground black pepper
- 1/3 cup chopped pecans
- 2 green onions, thinly sliced
- 4 slices white sandwich bread
- 4 slices wheat sandwich bread
In the bowl of a food processor, puree ham, mango chutney, mayonnaise, cheddar cheese and freshly ground black pepper until mixture is almost smooth. Transfer the ham spread to a bowl and stir in chopped pecans and green onions.
Using 2 slices of white and 2 pieces of wheat sandwich bread, spread ¼ cup of the ham mixture on each slice. Cover with additional pieces of bread to form sandwiches. Cut the crusts off the sandwiches and cut each diagonally into 4 triangles. Serve.
Makes 16 sandwiches (triangles).
cheddar,
cheese,
chutney,
ham,
mango,
pecan,
tea