Southern Tea Sandwiches Recipes

SOUTHERN TEA SANDWICH

Southern Tea Sandwich image

I LOVE tea sandwiches. So lady-like, and perfect for an afternoon event, baby or wedding shower, even a cocktail party. These are traditionally served at the Kentucky Derby, originating from Miss Jennie C. Benedict, a local cateress, who first served them in 1893. They are meant to accompany other dishes, so the 4 to 8 servings will vary depending on what else is on the menu.

Provided by Merrie Wold

Categories Spreads

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 7

Ingredients

6 ounces cream cheese
1 medium cucumber, peeled,seeded and grated
1 small yellow onion, peeled and grated
2 tablespoons mayonnaise
3 -5 dashes Tabasco sauce
1 dash salt
green food coloring

Steps:

Wrap cucumber in thin, clean dishtowel and squeeze out as much juice as possible.
Discard juice.
Mash cream cheese with a fork until smooth.
Add cucumber and mix.
Wrap grated onion in another clean dishtowel and squeeze juice INTO cream cheese, then discard grated onion.
Mix mayonnaise and Tabasco into cream cheese mixture.
Season with salt and add 1 drop green food coloring.
Mix well.
Cut crusts off very thin white or rye bread, then spread one side with cream cheese mixture, topping with another slice.
Cut into finger sandwiches.

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.

SOUTHERN TEA VEGETABLE SANDWICHES

Southern Tea Vegetable Sandwiches image

This was served at all wedding receptions, bridal showers, baby showers etc. at my mother's house. It is a great sandwich with cream cheese as its base and lots of grated vegetables. No one was allowed to get married without these at the wedding. From the big plastic bag of my mother's recipes.

Provided by mary winecoff

Categories Lunch/Snacks

Time 10m

Yield 4 dozen

Number Of Ingredients 10

Ingredients

1 (8 ounce) package cream cheese, softened
2 carrots, finely grated
1 cucumber, finely grated
1 bell pepper, finely grated
1 stalk celery, finely grated
1 small onion, finely grated
mayonnaise
1/2 teaspoon salt
1 teaspoon lemon juice
1 dash horseradish

Steps:

After grating all vegetables, drain and squeeze out all the liquid you can.
Mix with cream cheese.
Add seasonings and enough mayonnaise to spread.
Serve on white bread with the crust removed and sliced in quarters.

Nutrition Facts : Calories 236.7, Fat 20, SaturatedFat 12.5, Cholesterol 62.4, Sodium 490.7, Carbohydrate 10.7, Fiber 2.1, Sugar 4.4, Protein 5.5

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