Hawaiian Tea Sandwiches Filling Recipes

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FESTIVE TEA SANDWICHES



Festive Tea Sandwiches image

These delicate sandwiches were the memorable first course at a Victorian tea we held for the ladies of our congregation. A spread that combines mayonnaise, pecans and cranberries is the perfect complement of the chicken.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 8

1/2 cup mayonnaise
1/3 cup chopped fresh or frozen cranberries
2 tablespoons chopped pecans
1/4 teaspoon salt
1/8 teaspoon pepper
16 slices bread, crusts removed
16 to 24 thin slices cooked chicken
8 lettuce leaves

Steps:

  • Combine the first five ingredients; spread on one side of each slice of bread. Layer half the slices with chicken and lettuce. Top with remaining bread. Cut into quarters or decorative shapes.

Nutrition Facts : Calories 181 calories, Fat 13g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 279mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

BAKED HAWAIIAN SANDWICHES



Baked Hawaiian Sandwiches image

These sandwiches are quick, easy, and always a hit. They can be served at receptions, baby showers, Bible studies, or tailgate parties! I have made large quantities and they have always turned out. Sandwiches can be made up in advance and stored in refrigerator until ready to bake. Try them and enjoy!

Provided by CBLEWETT

Categories     Appetizers and Snacks     Pastries

Time 45m

Yield 24

Number Of Ingredients 10

24 Hawaiian bread rolls (such as King's®), split
12 thin slices of honey-cured deli ham, halved
12 slices Swiss cheese, halved
12 thin slices deli smoked turkey, halved
12 thin slices provolone cheese, halved
½ cup butter
¼ cup white sugar
¼ cup dried onion flakes
2 tablespoons poppy seeds
1 tablespoon honey mustard

Steps:

  • Place a rack into lower half of oven and preheat oven to 400 degrees F (200 degrees C).
  • Arrange bottom halves of Hawaiian rolls on a baking sheet. Place a half slice each of ham, Swiss cheese, smoked turkey, and provolone cheese onto each roll bottom. Place top halves onto each bottom to make sandwiches.
  • Melt butter in a saucepan over low heat and stir in sugar, dried onion flakes, poppy seeds, and honey mustard until mixture is smoothly combined, creamy, and the sugar has dissolved, about 2 minutes; brush over the tops of each sandwich.
  • Bake sandwiches on the preheated oven's lower rack until tops are golden brown and fillings are hot, about 15 minutes.

Nutrition Facts : Calories 425.8 calories, Carbohydrate 46.6 g, Cholesterol 77.6 mg, Fat 11.4 g, Fiber 2.1 g, Protein 23 g, SaturatedFat 10.8 g, Sodium 488.4 mg, Sugar 3.3 g

25 TEA SANDWICHES (+ HIGH TEA MENU)



25 Tea Sandwiches (+ High Tea Menu) image

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

Cucumber Sandwiches
Easy Smoked Salmon Cucumber Tea Sandwiches
Tuna Cucumber Tea Sandwiches
Easy Ham u0026amp; Cheese Tea Sandwiches
Easy Egg Salad Tea Sandwiches
Mozzarella, Tomato, u0026amp; Basil Tea Sandwiches
Tomato Twiddle
BLT (Bacon, Lettuce, Tomato) Tea Sandwiches
Butterfly Raspberry Fluff and Nutella Tea Sandwiches
Radish and Herb Butter Tea Sandwiches
Summer Afternoon Tea Sandwiches
Herbed Avocado Egg Salad Tea Sandwiches
Prosciutto, Apple and Brie Tea Sandwiches with Sage Butter
Deviled Egg Ribbon Sandwiches
Cheesy Shrimp Tea Sandwiches (Canapés)
Crab Salad Tea Sandwiches
Roast Beef u0026amp; Watercress Tea Sandwiches
Gouda and Tomato Tea Sandwiches
Carrot Tea Sandwiches with Garlic and Cheese
Triples
Ham and Pimento Cheese Tea Sandwiches with Pickled Okra Garnish
Curried Chicken Salad Tea Sandwiches
Sandwich Sushi Rolls
Peanut Butter and Jelly Tea Sandwiches
Turkey Tarragon Tea Sandwiches

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a tea sandwich in 30 minutes or less!

Nutrition Facts :

HAWAIIAN TEA SANDWICHES FILLING



Hawaiian Tea Sandwiches Filling image

Make and share this Hawaiian Tea Sandwiches Filling recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Lunch/Snacks

Time 25m

Yield 4 cups, 32 serving(s)

Number Of Ingredients 6

2 cups crushed pineapple, drained
1 cup sugar
1 cup chopped nuts
1 (8 ounce) package cream cheese
milk (optional) or mayonnaise (optional)
bread, slices

Steps:

  • In saucepan combine pineapple and sugar. Bring to boil. Cook until thick, stirring constantly.
  • Cool. Stir in nuts.
  • Soften and mash cheese with enough milk or mayonnaise to make a good spreading consistency.
  • Combine with pineapple mixture.
  • Spread on thin bread, top as sandwich.
  • Trim and cut into squares.

Nutrition Facts : Calories 83.2, Fat 4.7, SaturatedFat 1.7, Cholesterol 7.8, Sodium 51.6, Carbohydrate 10.1, Fiber 0.5, Sugar 8.9, Protein 1.2

VICTORIAN WATERCRESS TEA SANDWICHES FOR HIGH TEA AND PICNICS



Victorian Watercress Tea Sandwiches for High Tea and Picnics image

During Victorian times, children used to take watercress sandwiches to school in place of meat ones. I love them, especially when cut into small trianges and served with a cuppa (cup of tea!). Use the freshest bread - I like to use wholemeal, and a fresh salted farmhouse butter. I have included a soup idea at the end of the recipe, to be made with the excess stalks! So a soup and sandwich recipe then!

Provided by French Tart

Categories     Lunch/Snacks

Time 5m

Yield 8 Rounds of Sandwiches, 4 serving(s)

Number Of Ingredients 4

2 bunches watercress
softened butter
16 thin slices bread
sea salt and black pepper

Steps:

  • Snip the stalks from the watercress and place the leafy ends on kitchen paper to absorb any water. Butter the bread generously, arrange the watercress over 4 slices and season. Top with the remaining bread, cut into triangles or fingers and serve.
  • NB. (Don't discard the watercress stalks; they can be made into a soup. Soften a chopped onion in a pan with butter, add 250ml whole milk and bring to the boil. Add the stalks, cook for 1 minute then liquidise until smooth and foamy.).

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