SPINACH TEA SANDWICHES
Make and share this Spinach Tea Sandwiches recipe from Food.com.
Provided by Lawsome
Categories Lunch/Snacks
Time 20m
Yield 60 sandwich squares, 15-20 serving(s)
Number Of Ingredients 7
Steps:
- Combine green onions through sour cream.
- Spread thinly on bread to make sandwiches.
- Cut off crusts and cut into squares or use a cookie cutter.
- Optional - sprinkle with paprika.
Nutrition Facts : Calories 129.9, Fat 6, SaturatedFat 2, Cholesterol 7.1, Sodium 273.9, Carbohydrate 15.7, Fiber 1.3, Sugar 1.6, Protein 3.7
SPINACH TEA SANDWICHES
Another of my Gram's tea sandwich recipes. for this recipe I prefer lipton recipe secrets soup mix and frank's red hot sauce
Provided by GingerlyJ
Categories Lunch/Snacks
Time 3h10m
Yield 16 sandwiches, 16 serving(s)
Number Of Ingredients 7
Steps:
- Run everything but bread through food processor.
- chill for 3 hours.
- cut crusts off bread.
- spread on bread and make sandwiches.
- cut sandwiches into triangles.
Nutrition Facts : Calories 132.7, Fat 8.5, SaturatedFat 2.6, Cholesterol 11.7, Sodium 337.8, Carbohydrate 12.6, Fiber 1.1, Sugar 2.3, Protein 2.5
BAKED SPINACH SANDWICHES
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Heat an 8-quart saucepan over medium heat. Add the olive oil, onion, and garlic, and sweat for 2 minutes until translucent. Add the spinach and cook until it has wilted and is tender, about 4 minutes. Remove from heat and let cool.
- Fold in the feta cheese and pine nuts and season with salt. Split hoagie buns and fill with spinach mixture. Wrap the sandwiches in aluminum foil and bake in the oven for 10 minutes.
- Unwrap and serve.
SMOKED SALMON TEA SANDWICHES
This is one of several kinds of finger sandwiches my wife, Michelle, and I served for an English tea. We planned this fun theme party to celebrate the Queen's birthday in April. -Chuck Hinz, Parma, Ohio
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first eight ingredients. Spread over each slice of bread; cut each into four triangles. Top with salmon. Garnish with dill sprigs.
Nutrition Facts : Calories 120 calories, Fat 9g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 259mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
CUCUMBER AND PROSCIUTTO TEA SANDWICHES
These dainty tea sandwiches are spread with chive butter and layered with prosciutto and cucumber slices. They make a nice match with our Spiked Berry Half-and-Half.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- In a small bowl, combine butter, chives, and mustard. Spread bread slices with a layer of seasoned butter. Top 8 bread slices with 2 slices each prosciutto and a layer of sliced cucumber. Season with pepper. Sandwich with remaining bread slices, buttered side down. With a sharp knife, cut off crusts, then cut each sandwich in half on the diagonal. Serve immediately or transfer to a platter and refrigerate, covered with plastic wrap, up to 3 hours.
Nutrition Facts : Calories 438 g, Fat 14 g, Protein 16 g
MAKE-AHEAD TURKEY TEA SANDWICHES
These are yummy and simple-to-make finger sandwiches with turkey, artichokes, red pepper, and spinach. Best made the night before and great for parties, showers, and get-togethers.
Provided by Nikki
Categories Main Dish Recipes Sandwich Recipes Turkey
Time 2h20m
Yield 10
Number Of Ingredients 9
Steps:
- Combine cream cheese, garlic, and Italian seasoning in a small bowl and set aside.
- Slice top third off the baguette using a serrated knife. Scoop out some of the bottom half, leaving a 1/2-inch shell. Spread cream cheese mixture evenly over both halves. Layer turkey, spinach, red pepper, and artichokes on the bottom shell and place the other half on top. Wrap tightly in foil and refrigerate for 2 hours, or overnight.
- When ready to serve, unwrap and slice the loaf diagonally into 1- to 2-inch portions. Secure each with a toothpick.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 21.2 g, Cholesterol 11.7 mg, Fat 3.1 g, Fiber 1.1 g, Protein 7.4 g, SaturatedFat 1.7 g, Sodium 403.3 mg, Sugar 1.2 g
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