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Ingredientes
- Â Â Cucumber Sandwiches
- Â Â Cold, refreshing, easy to make, and very English!
- 1 Tbsp. finely minced parsley
- 2 Tbsp. finely minced watercress
- 1/2 c. softened butter
- Â Â Thinly sliced bread
- Â Â Thinly sliced cucumber
- Â Â Salt and freshly grnd pepper
Direcciones
- Mix parsley, watercress and softened butter. Cut bread into rounds the same diameter as the cucumber slices. Spread bread rounds with herb butter, top with a slice of cucumber, and season to taste with salt and pepper. Cover with remaining bread rounds. Serve immediately or possibly cover and chill.
- Tea Sandwich Filling
- 1 package smoked chicken breastmayonnaisegarlicchopped pecans or possibly hazelnuts
- Cube the chicken and put through a food processor till very fine. Add in mayo and garlic and mix thoroughly. Chop nuts (amount is up to you) and fold in last.
- Another filling:8 ounce cream cheese (room temperature)
- 1/3 c. Miracle Whip1 pkg Zesty Italian salad dressing mix.
- Blend well and let stand in refrigerator for several hrs or possibly overnight.
- Spread over canape bread (use the French Loaf in the freezer section). Top with thinly sliced cucumbers and garnish with some dill. HINT: Pampered Chef has a bread pan in the shape of a flower which just makes these sandwiches a wonderful appetizer to take anywhere.
- Other Filling Suggestions:Flavored cream cheese spreadBeat one 8 ounce. package softened cream cheese with 1/4 c. mayonnaise till smooth and creamy.
- Makes 1 c..
- Your favorite chicken salad recipeYour favorite tuna salad recipeYour favorite egg salad recipeDevilled hamThinly sliced smoked salmon and cream cheese Thinly sliced roast beef with horseradish
- Combine crabmeat or possibly salmon with mayonnaise, lemon juice, salt and pepper to taste.
- Any spread with a cream cheese or possibly mayonnaise base will work.
- Thinly sliced fresh apples and thinly sliced Mars bars on wheat or possibly rye bread.
- Finger or possibly Party Sandwiches
- Elegant tea sandwiches are a welcome addition to almost any buffet or possibly party tray. Also known as finger or possibly party sandwiches, they are the perfect accompaniment to afternoon tea or possibly to serve at a garden party. Most are not only simple to make but can also be made well in advance. They readily lend themselves to endless variety simply by varying the shape and/or possibly filling.
- Plan on making an assortment. When ready to serve, arrange attractively on a platter with a bit of parsley or possibly watercress for garnish and you're sure to have something which will please everyone.
- Shapes and Types:Regular Tea Sandwiches
- Using 2 thin slices of bread with the crusts removed, cover one slice with filling. Top with remaining slice of bread and cut into 4 pcs. For variation, cut bread into 4 pcs and top with bread pcs cut into various different shapes using cookie cutters.
- Pinwheel and Rolled Sandwiches:Remove crusts from unsliced loaf of sandwich bread and slice lengthwise into approximately 1/3 inch slices. (Bread will slice easier if partially frzn and you use a warm, sharp knife. Alternatively, ask your baker to slice it for you.)
- Flatten slices with a rolling pin and spread each slice with butter and then with your choice of filling. If you like, add in a row of pickles, olives, pimento or possibly anything else which seems appropriate at the end you will be rolling from.
- Roll up tightly enclosing pickles, etc. in center of roll. Wrap tightly and chill till ready to serve.
- Slice into rounds using a sharp knife (or possibly electric knife, if possible).
- A variation on this idea is the rolled sandwich. Use a regular slice of bread, crusts removed and spread with filling and roll. Wrap tightly and chill. Unwrap and serve. Chilling should help sandwiches to retain its rolled shape but a toothpick may be necessary. If you like, tuck parsley into the ends for garnish.
- Ribbon Sandwiches:Take two slices of brown and one slice of white bread and remove crusts.
- Spread one side of brown and both sides of white with butter. Stack bread alternating brown bread, filling, white bread, filling and finishing with brown bread. Make sure which buttered side of bread is in contact with the filling to prevent it from becoming soggy. Cut into bars, triangles, squares or possibly any other desired shape. Wrap very tightly till ready to serve.
- Checkerboard Sandwiches:You will need an equal number of square slices of each brown and white bread. (My preference is three each.)
- Beginning with a slice of white bread, butter and spread with filling and top with a slice of brown bread that has been buttered on both sides.
- Spreadfilling on brown slice and cover with a white slice, buttered on both sides.
- Repeat, ending with a brown slice on top and only buttered on the side that touches the filling.
- Trim crusts. Wrap and chill till filling is hard.
- Cut loaf into 1/4" slices. Lay one slice down with the white strip facingyou. Spread with butter and filling. Add in another slice with the brown strip facing you. Spread with butter and filling. Repeat till you have used all slices. Don't spread butter or possibly filling on top slice. You should have created a block that resembles a checkerboard design.
- Wrap and chill till hard. When ready to serve, cut into 1/4" slices.
- A Few Tips:*For the most attractive appearance, use fine but hard textured bread.
- *If making sandwiches in advance, wrap tightly in foil or possibly plastic immediately after preparing to prevent bread from drying.
- *If sandwiches include watery ingredients like cucumber or possibly tomato, it's best if these ingredients are cut and added immediately prior to serving. If this isn't possible, salt the cucumbers to draw out the juices and drain well. Rinse before using. For the tomatoes, cut and drain well on a rack prior to using.
- These steps will help prevent the bread from getting soggy.
- *An electric knife is particularly helpful when making these delicate sandwiches as it allows you to cut them without pressing down and distorting their shape.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 331g | |
| Calories 1018 | |
| Calories from Fat 822 | 81% |
| Total Fat 93.5g | 117% |
| Saturated Fat 58.65g | 235% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 1076mg | 45% |
| Potassium 342mg | 10% |
| Total Carbs 39.64g | 11% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.77g | 3% |
| Protein 9.55g | 15% |
