Goat Cheese and Pecan Tea Sandwiches
Recipe courtesy of Tiffani Thiessen
Ingredients
- 10 ounces chevre goat cheese, at room temperature
- 1/2 cup chopped, salted, roasted pecans
- 1 tablespoon honey, preferably mesquite or wildflower
- 8 slices square, firm cinnamon-raisin bread
Directions
Combine the goat cheese, pecans and honey in a medium bowl and, using a rubber spatula, blend thoroughly.
Cut the crusts from the bread and set aside for another purpose.
Using 2 slices of the bread, make a sandwich, taking care to spread the goat cheese in an even layer all and the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and spread to make 16 tea sandwiches.
Egg Salad Tea Sandwiches
Recipe courtesy of Tiffani Thiessen
Ingredients
- 8 large eggs
- 1/4 cup mayonnaise
- 3 tablespoons chopped scallions, white and green parts (about 2 scallions)
- 1 1/2 tablespoons finely chopped chives
- 1 teaspoon high-quality white truffle oil, such as Sabatino or Urbani (we skip this for kiddos but love to use for adults)
- Kosher salt
- Ground white pepper
- 8 slices square, firm white or whole wheat bread
Directions
Place the eggs in a single layer in a medium saucepan, cover with water and bring to a boil over medium-high heat. Boil the eggs for 1 minute and then remove the saucepan from the heat and let the eggs stand for 15 minutes. Drain and rinse the eggs under cold water until they are cool enough to handle. Peel and place the peeled eggs in a large bowl.
Mash the eggs to a coarse consistency using a fork or a potato masher. Add the mayonnaise, scallions, chives, truffle oil, 1/4 teaspoon salt and 1/8 teaspoon pepper and mix thoroughly to combine. Adjust the seasonings to taste.
Cut the crusts from the bread and set aside for another purpose.
Using 2 slices of the bread, make a sandwich, taking care to spread the egg salad in an even layer and all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.
Place the eggs in a single layer in a medium saucepan, cover with water and bring to a boil over medium-high heat. Boil the eggs for 1 minute and then remove the saucepan from the heat and let the eggs stand for 15 minutes. Drain and rinse the eggs under cold water until they are cool enough to handle. Peel and place the peeled eggs in a large bowl.
Mash the eggs to a coarse consistency using a fork or a potato masher. Add the mayonnaise, scallions, chives, truffle oil (if using), 1/4 teaspoon salt and 1/8 teaspoon pepper and mix thoroughly to combine. Adjust the seasonings to taste.
Cut the crusts from the bread and set aside for another purpose.
Using 2 slices of the bread, make a sandwich, taking care to spread the egg salad in an even layer and all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.
Cut the crusts from the bread and set aside for another purpose.
Using 2 slices of the bread, make a sandwich, taking care to spread the goat cheese in an even layer all and the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and spread to make 16 tea sandwiches.
Curried Chicken Salad Tea Sandwiches
Recipe courtesy of Tiffani Thiessen
Ingredients
- 2 cups diced cooked chicken breast (about 12 ounces)
- 3/4 cup dried cranberries
- 3/4 cup mayonnaise
- 1/2 cup chopped toasted walnuts
- 3 tablespoons chopped scallions, white and green parts (about 2 scallions)
- 1 1/2 teaspoons curry powder
- 1/2 medium Fuji apple, peeled, cored and diced (about 3/4 cup)
- 8 slices square, brioche
Directions
In a large bowl, combine the chicken, cranberries, mayonnaise, walnuts, scallions, curry powder and apple and mix to thoroughly combine.
Cut the crusts from the bread and set aside for another purpose.
Using 2 slices of the bread, make a sandwich, taking care to spread the chicken salad in an even layer all the way to the edges of the bread. With a large serrated knife, cut the sandwich diagonally in both directions to create 4 equal triangles. Repeat with the remaining bread and salad to make 16 tea sandwiches.
Chive Cream Cheese Tea Sandwiches
Recipe courtesy of Tiffani Thiessen
Ingredients
- 4 ounces cream cheese, softened
- 1 teaspoon fresh chives, roughly chopped
- 2-3 radishes, thinly sliced
- micro greens, for garnish
- 4 slices challah
Directions
In a small bowl stir together the cream cheese and chives until smooth. Spread over challah slices. Top with radishes and garnish with micro greens. Cut sandwiches to make 16 tea sandwiches.