CHEESE SAVOURY SANDWICH FILLING
This cheese savoury recipe makes a fantastic filling for afternoon tea sandwiches. A step up from basic cheese, this cheese savoury sandwich is easy to make and full of flavour.This recipe makes sufficient filling for 16 dainty afternoon tea sandwiches approx 3 cm x 8 cm
Provided by Jane Saunders
Number Of Ingredients 9
Steps:
- Begin by chopping the red pepper finely and leaving to drain on kitchen paper
- Next, finely dice salad onion
- Mix mayonnaise with paprika and dijon mustard
- Grate the cheddar cheese and Red Leicester cheese finely, then toss together in a bowl - use your hands, it's easy this way
- Add in the pepper & onion and mix again with your hands
- Finally, stir in the mayonnaise using a metal spoon
- Cover and chill until ready to use
- Cut the crusts from the bread
- Cut one of the slices of bread in half - we will only cut 1 sandwich from this slice
- Lay 5 of the full-sized slices out, along with one of the smaller pieces of bread
- Stir the filling briefly and spoon a generous amount onto each slice of laid out bread, spreading it out using a blunt knife
- Top each slice with another piece of bread of equal size
- Cut into slices - my bread allowed 3 sandwiches to be cut from each large piece of bread and just one from the smaller sandwich. In total, you should cut 16 small sandwiches
- Cover until ready to serve and consume as soon as possible (within the hour to avoid the bread drying out)
Nutrition Facts : Calories 441 kcal, Carbohydrate 33 g, Protein 16 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 46 mg, Sodium 653 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CHEESE SALAD TEA SANDWICHES
Get creative with Cabot in the kitchen with these simple, yet delicious cheese tea sandwiches. With just a few healthy ingredients, you've got a winning recipe!
Provided by Cabot Creamery
Number Of Ingredients 19
Steps:
- COMBINE grated cheeses, peppers, onions, tomatoes and parsley in a medium bowl; toss together just until mixed. STIR in mayonnaise gently (don't overmix). Cover and refrigerate for 3 hours or overnight to meld flavors. SPREAD about ⅓ cup of cheese salad (about ½" thick) on slice of bread, leaving border. Top with second slice and press gently together. Repeat with remaining cheese salad. TRIM crusts from sandwiches, then slice each sandwich into 3 equal-sized fingers. Cover with dampened paper towels to prevent drying out if needed.
TEA ROOM CHICKEN SALAD SANDWICHES
I just had these at a tea room and they were so yummy!
Provided by Godiva Goddess
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 20m
Yield 12
Number Of Ingredients 12
Steps:
- Mix sour cream, mayonnaise, lemon juice, lemon zest, salt, and pepper together in a bowl until thoroughly combined. Add cucumber, dill, cilantro, chives, and almonds and combine. Add chicken and combine thoroughly with dressing.
- Create sandwiches with your bread; cut sandwiches into fourths.
Nutrition Facts : Calories 230.1 calories, Carbohydrate 14.1 g, Cholesterol 39.8 mg, Fat 13.2 g, Fiber 0.8 g, Protein 13.3 g, SaturatedFat 3.3 g, Sodium 274 mg, Sugar 1.4 g
CHICKEN SALAD TEA SANDWICHES
Finger sandwiches are always popular for English-style tea or for gatherings. These chicken-apple-walnut sandwiches are unbelievably cheap, tasty, and easy to make with a food processor.
Provided by Isara
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 15m
Yield 20
Number Of Ingredients 8
Steps:
- Combine chicken, apple, walnuts, mayonnaise, basil, dill, and salt in the bowl of a food processor and pulse until all ingredients are blended together.
- Spread chicken mixture onto bread and place a slice on top to form a sandwich. Repeat with remaining slices and mixture. Cut sandwiches into quarters and serve.
Nutrition Facts : Calories 106.3 calories, Carbohydrate 8 g, Cholesterol 12.2 mg, Fat 6 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 201.9 mg, Sugar 1.7 g
25 TEA SANDWICHES (+ HIGH TEA MENU)
Treat yourself to a proper high tea with these tea sandwich recipes! From cucumber to egg salad to roast beef, these little sandwiches are sure to delight.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a tea sandwich in 30 minutes or less!
Nutrition Facts :
CREAM CHEESE TEA SANDWICHES WITH SALAD BURNET
No more soggy tea sandwiches! Salad burnet to the rescue! It has a mild cucumber taste but with far less water! ;) From gardenguides.com.
Provided by COOKGIRl
Categories Lunch/Snacks
Time 10m
Yield 2 sandwiches
Number Of Ingredients 6
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.
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50 TEA SANDWICHES : RECIPES AND COOKING - FOOD NETWORK
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Estimated Reading Time 6 mins
- Tomato-Cheddar Spread mayonnaise on white bread. Sandwich with sliced tomato, aged cheddar and watercress. Trim the crusts and cut into pieces.
- Ham, Brie and Apple Spread softened butter and Dijon mustard inside a split loaf of French bread. Fill with deli ham, sliced Brie and sliced green apple.
- Cucumber-Butter Mix 4 tablespoons softened butter, 1/2 teaspoon grated lemon zest and 1 tablespoon chopped fresh herbs. Spread on white bread and sandwich with sliced cucumber.
- Watercress-Butter Make Cucumber-Butter Sandwiches (No. 3) but fill with watercress instead of cucumber.
- Grilled Shrimp-Ham Puree 1/4 cup jarred piquillo peppers with 3 tablespoons mayonnaise. Spread on white bread. Sandwich with grilled shrimp and sliced serrano ham.
- Steak au Poivre Mix 4 tablespoons each softened butter and chopped fresh herbs. Spread on baguette rounds. Top with thinly sliced steak and crushed peppercorns.
- Pea-Prosciutto Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water in a blender; season with salt and pepper. Spread inside a split loaf of focaccia and fill with prosciutto and shaved Parmesan.
- Olive-Focaccia Mix 1 cup chopped olives and 3 tablespoons chopped parsley. Drizzle the inside of a split loaf of focaccia with olive oil; fill with the olive mixture and sliced provolone.
- Asparagus Mix 3 tablespoons softened butter with 1 tablespoon chopped fresh herbs. Spread on pumpernickel bread; cut into rectangles. Slice cooked asparagus tips in half lengthwise; lay on the bread and drizzle with lemon juice and olive oil.
- Anchovy–Lemon Butter Mix 1 stick softened butter with 1 tablespoon grated lemon zest. Spread on white bread. Sandwich with anchovies, sliced tomato and Bibb lettuce.
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