Cream Cheese Tea Sandwiches With Salad Burnet Recipe For Meatloaf

CUCUMBER TEA SANDWICHES WITH CHIVE BUTTER

Cucumber Tea Sandwiches with Chive Butter image

These delicate cucumber tea sandwiches with chive butter are the perfect addition to your afternoon tea party

Provided by Cynthia

Number Of Ingredients 5

Ingredients

4 ounces butter (room temperature, (if using unsalted, add an extra pinch or two of kosher salt))
1 Tablespoon chives (finely chopped)
1 pinch kosher salt ((not table salt as it's too salty))
1/2 English cucumber (peeled or scored)
6 slices white bread

Steps:

Blend softened butter with finely chopped chives and a pinch of salt. If using unsalted, check for flavor and add more if necessary.
Peel or score the cucumber (see notes). Slice very thinly.
Butter each slice of bread and lay cucumbers on 3 slices, slightly overlapping.
Top with remaining slices of bread and trim crusts carefully. Cut into fingers or triangle.
If desired, butter one edge of each sandwich and cover with finely chopped chives

Nutrition Facts : ServingSize 1 g, Calories 308 kcal, Carbohydrate 20 g, Protein 4 g, Fat 24 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 61 mg, Sodium 397 mg, Fiber 1 g, Sugar 3 g

RIBBON FINGER SANDWICHES (AKA TEA SANDWICHES)

Ribbon Finger Sandwiches (AKA Tea Sandwiches) image

These are so dainty and are perfect for little tea parties (or showers, birthdays.. etc..) plus, they are SUPER easy to make.

Provided by Erica Walker

Categories Lunch

Time 15m

Number Of Ingredients 4

Ingredients

2 loaves white bread (I like to find the largest size I can find, or 36 large slices)
1 pound sliced deli ham
1/2 cup mayonnaise
12 ounces Cheez Whiz ((the spreadable kind in the glass jar))

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).

Nutrition Facts : Calories 59 kcal, Carbohydrate 1 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 243 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SOUTHERN TEA SANDWICHES

Southern Tea Sandwiches image

Provided by Kardea Brown

Time 30m

Yield 32 finger sandwiches

Number Of Ingredients 17

Ingredients

One 8-ounce container whipped cream cheese
1 tablespoon minced fresh chives
1 tablespoon thinly sliced green onions
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
3/4 cup mayonnaise, plus more if needed
2 tablespoons minced fresh parsley
2 tablespoons minced shallots
1 tablespoon Dijon mustard
1/2 teaspoon smoked paprika
6 hard-boiled large eggs, peeled and chopped
4 slices bacon, cooked and crumbled
Kosher salt and freshly ground black pepper
1 loaf white bread (about 16 slices)
One 6-ounce package thinly sliced smoked salmon
1/2 lemon
1 Persian cucumber, sliced into 16 rounds about 1/4-inch thick

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.

ROASTED VEGETABLE AND CREAM CHEESE TEA SANDWICHES

Roasted Vegetable and Cream Cheese Tea Sandwiches image

Yield: 18 finger sandwiches • Preparation: 20 minutes • Bake: 30 to 35 minutes

Number Of Ingredients 11

Ingredients

1 cup ¼-inch carrot slices
1 cup ¼-inch parsnip slices
1 cup chopped (1-inch squares) red bell pepper
1 cup chopped (1-inch squares) yellow bell pepper
1 cup ¼-inch sweet onion slices
1 tablespoon olive oil
1 teaspoon herbes de Provence
1 teaspoon salt
¼ teaspoon ground black pepper
1 (8-ounce) package cream cheese, softened
9 slices whole-wheat bread*

Steps:

Preheat oven to 425°.
Line a baking sheet with foil. Set aside.
In a large bowl, combine vegetables, olive oil, herbes de Provence, salt, and black pepper, tossing until well coated. Spread in a single layer on prepared baking sheet.
Bake until vegetables are tender, 30 to 35 minutes. Let cool slightly. Chop finely.
In a medium bowl, combine cream cheese and roasted vegetables, stirring well.
Spread 3 tablespoons cream cheese mixture on each of 3 bread slices. Top each bread slice with a plain bread slice. Spread remaining 3 bread slices with remaining cream cheese mixture. Place each, filling side down, atop each plain bread slice.
Using a serrated knife, trim crusts from sandwiches with a gentle sawing motion. Discard crusts. Cut each sandwich vertically into 6 slices.