TEA SANDWICHES

Radish sandwich

Egg salad sandwich

Cucumber Sandwich

Chicken Salad sandwich

Tea sandwiches can be made ahead and put in air tight containers. Place a piece of waxed paper on top. Wet 2-3 paper towels, wring out so not dripping, and place on top of  waxed paper.

Put on lid and refrigerate until ready to use.

I always freeze the bread before hand and quickly work on a few sandwiches at a time. 

This makes it easier to spread butter and cut sandwiches. Use an electric knife.

Cucumber or Radish Sandwiches

1 bunch (approximately 2 dozen) small, firm, fresh radishes or 1 large English cucumber

8 slices best-quality dark or white bread

1/2 cup unsalted butter, room temperature 

Fleur de sel, coarse salt, or sea salt

Wash (don't peel) and trim radishes or cucumbers. 

Place the washed whole radishes in a plastic container; fill container with enough water to cover the radishes, add 4 to 6 ice cubes, and refrigerate for at least 1 hour. The cucumber should be sliced, salted and layered between waxed paper at least 1 hour.

Just before serving, thinly slice radishes into rounds (sliced paper thin like translucent sheets of ice). Each radish round should be tipped with color. 

Spread one side of each piece of bread generously with butter.  Cover  1/2 the bread slices with the slices of radishes or cucumber. Salt. Place other bread slice on top. Trim crust. Cut in shapes or 3-4 even pieces.     

CHICKEN SALAD SANDWICHES

3 12.5 oz cans chicken  1/2 c. finely chopped celery 1/2 c. sweet pickle relish Dash of white pepper 1 c. mayonnaise 1 TBS Dill 2 TBLS mustard 3 TBLS  softened butter Sandwich bread, frozen Combine ingredients except butter. Spread softened butter on frozen bread, then spread salad mixture on bread and quickly cut into desired shapes. Chill in covered container until ready

Egg Salad Sandwiches

6 hard-boiled egg

mayonnaise as desired to hold eggs together

Dash  Dijon mustard

Coarse salt and freshly ground pepper

wheat, rye or white sandwich bread, thin as you can buy. 

unsalted butter

Directions

1.Using a pastry blender or fork, mash together egg in a large bowl. Stir in mayonnaise, mustard; season with salt and pepper. 

2.Place  bread on a work surface. Butter each slice.  Evenly divide egg salad among 1/2 the bread slices. Add lettuce greens or tomato, if desired. Top with remaining slices of bread. For tea sandwiches trim crust and cut in 3 or 4 even pieces. Butter or mayonnaise edge of sandwich and roll in chives or parsley.

Waldorf Salad

• 2 cups apple
• 2 teaspoons lemon juice
• 1 cup diced celery
• 1 cup grapes , halved
• 1/2 cup toasted walnuts or pecans , roughly chopped
• 1/2 cup whipping cream , whipped
• 1/2cup mayonnaise
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper 

• Add the diced apples to a large mixing bowl and sprinkle with the lemon juice. Toss to coat. Add the celery grapes and nuts. 
  
• In another bowl, whip the whipping cream until peaks form, then gently fold in the mayonnaise. Add salt and pepper. Fold into the apple mixture. Taste and adjust the seasoning. Chill for 1 hour or overnight. Serve on a lettuce leaf.