Cream Cheese Tea Sandwiches With Salad Burnet Recipes

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).

CREAM CHEESE TEA SANDWICHES WITH SALAD BURNET

Steps:

• Spread the butter on each slice of bread.
• *Note: due to salad burnet's delicate nature, it is not necessary or really possible to mince the leaves. Add them whole to the cream cheese.
• In a small bowl combine the salad burnet and cream cheese. Add salt and pepper, to taste. Mix well.
• Spread the cream cheese mixture on two slices of bread. Place other slices on top and cut sandwiches in half or quarters.

CUCUMBER CREAM CHEESE TEA SANDWICHES

Steps:

• Gather the ingredients.
• Lay 2 slices of bread on a work surface and spread each slice evenly with 1 tablespoon cream cheese.
• Cover 1 side of the sandwich with sliced cucumber.
• Season with a squeeze of lemon juice , salt and pepper, and chives, if using.
• Cover the cucumbers with the other slice of bread, cream cheese side down.
• Cut off the crusts and slice the sandwich diagonally 2 times to create 4 triangular finger sandwiches. Repeat with the remaining ingredients. Serve.

SOUTHERN TEA SANDWICHES

Steps:

• For the onion cream cheese: Stir together the cream cheese, chives, green onions and garlic powder in a small bowl. Season with salt and pepper.
• For the egg and bacon salad: Stir together the mayonnaise, parsley, shallots, mustard, paprika, eggs and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper.
• For the sandwiches: Place 4 of the bread slices on a cutting board and spread each with about 3 tablespoons of the onion cream cheese in an even layer on one side. Top with a single layer of smoked salmon, squeeze some lemon juice over the salmon and then cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Place a cucumber round on top of each sandwich and arrange on a platter.
• Place 4 of the bread slices on a cutting board and spread each with about 1/4 cup of the egg and bacon salad in an even layer on one side. Cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Arrange on a platter.

WALNUT-CREAM CHEESE FINGER SANDWICHES

Steps:

• In a small bowl, beat the cream cheese, walnuts, parsley, green pepper, onion, lemon juice, nutmeg, salt and pepper until blended. , Spread about 2 tablespoonfuls over each of 12 bread slices; top with remaining bread. Cut each sandwich into three 1-in.-wide strips.

CARROT AND CREAM CHEESE TEA SANDWICHES

Steps:

• Combine the grated carrot, cream cheese spread, brown sugar, and five-spice powder in a bowl. Mix well.
• Chill the mixture for 1/2 hour to allow the flavors to blend.
• Cut the crusts off of the pumpernickel slices and roll the bread to flatten it.
• Spread the mixture onto two of the slices of bread and top with the other two slices.
• Cut these sandwiches diagonally into two triangles each.

TUNA AND CREAM CHEESE TEA SANDWICHES

Steps:

• Combine all ingredients.
• Mix together until you get a paste mixture.
• Spread on bread.

HERBED GOAT CHEESE TEA SANDWICHES

Steps:

• For the spread, place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in bowl of an electric mixer fitted with paddle attachment.
• Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.
• To make sandwiches, spread each slice of bread with the goat cheese spread.
• Slice the cucumber in thin rounds and arrange on half the bread slices.
• Top with remaining bread, press slightly.
• Trim off the crusts, and cut into halves, thirds, or triangles.