Three Filling Circle Sandwich Recipes

TEA SANDWICHES FILLING RECIPES

Steps:

• For the chicken sandwiches, Chop chicken very finely (I put it in a food processor and pulsed 3-4 times until minced). In a bowl, combine chicken and mayonnaise, and mix well. Add curry and continue to mix. Fold in remaining ingredients. Spread on bread, top with another slice, remove crusts, and cut into shapes.
• For the pineapple sandwiches, Combine cream cheese and crushed pineapple until well blended. Add pecans and fold into mixture. Spread on one slice of bread and top with other. Remove crusts and cut into shapes as desired.
• For ham sandwiches, Combine cream cheese and preserves until well blended. Spread a layer on both slices of bread, place a slice of ham on one side, and top with the other side. Cut off crusts and cut in to shapes as desired.

THREE-WAY TIE SANDWICH

Steps:

• Preheat the oven to 450 degrees F.
• Slice the loaf of bread in half horizontally and remove some of the soft interior to make a shallow boat of both the top and bottom halves.
• To make the burrata and curried cauliflower sandwich: On a rimmed baking sheet, combine the cauliflower, olive oil, curry powder and salt; toss well to coat. Roast until tender and beginning to brown, 20 minutes. Cool completely before using.
• Meanwhile in a small bowl, mix together the mayonnaise and basil with a rubber spatula. Refrigerate until ready to use.
• On one-third of the loaf of bread, spread the cut-sides (top and bottom) with the basil mayonnaise. Tear half of the burrata over the mayonnaise on the bottom half. Season with a pinch of salt and then pile the roasted cauliflower on top of the burrata. Tear the remaining burrata over the cauliflower. Top with the arugula.
• For the Italian sandwich: On the next third of the bread, shingle four pieces of provolone on the bottom half and four on the top. Layer the coppa, finocchiona and mortadella on top of the bottom half. Follow with the sliced tomato, a pinch of salt, the shredded lettuce and the giardiniera. Drizzle the greens with the white balsamic.
• For the turkey and cheese sandwich: On the last third of the bread, spread the insides (top and bottom) with the mustard and then the sweet relish. Shingle the turkey over the bottom and place the Cheddar on top.
• Place the top half of the bread of the bottom and tightly wrap with plastic wrap. Refrigerate for at least 4 hours. Cut into slices and secure with toothpicks if needed.

FINGER SANDWICHES RECIPE BY TASTY

Steps:

• While the tortes are chilling, get started on the sandwiches.
• Assemble each sandwich and cut off the crusts.
• Lay out on a plate and leave to chill in the fridge.
• Enjoy!

CURRIED CHICKEN TEA SANDWICHES

Steps:

• Combine chicken, apple, cranberries, celery, pecans, and green onions in a bowl. Mix mayonnaise, lime juice, and curry powder in a small bowl. Fold mayonnaise mixture into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.
• Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.

THREE FILLING SANDWICH

Steps:

• For Bacon and Egg Filling: Place egg, bacon, mayo, parsley, salt and pepper in a food processor.
• Pulse until well blended.
• Set aside.
• Cheese Filling: Process cheeses, mayo, bell pepper, worcestershire and garlic powder until well blended.
• Set aside.
• Olive filling: Process olives, almonds, celery, mayo and onion until finely chopped.
• Set aside.
• For sandwich loaves: Trim crusts from bread so that each side is flat.
• Slice each loaf horizontally into 4 equal layers.
• For each loaf, spread half of each filling between layers of bread.
• Start with bacon and egg on bottom layer add a layer of bread, then cheese filling, then a layer of bread, then olive filling and then the last layer of bread.
• Do this on the plate or platter you will be serving them from.
• In a medium bowl, beat 20 ounces of the cream cheese until fluffy.
• Add the ranch dressing and beat until smooth.
• Use this to"frost" the sandwich loaves, covering sides and top and smoothing with a knife or spatula.
• In a small bowl, beat remaining 4 ounces cream cheese with butter and mustard until smooth.
• Spoon into a pastry bag that is fitted with a small round tip.
• Pipe dots onto sides and end of loaves and then, with a medium ribbon tip, pipe a bow and ribbons on top.
• Using a medium star tip, pipe shell borders around bottom.
• Chill for 2 hours before slicing.
• To serve, cut into 3/4 inch slices.

THREE FILLING CIRCLE SANDWICH

Steps:

• In small bowl, mix together cream cheese, sour cream, blue cheese and mayonnaise. Spread both slices with mixture. Mix together deviled ham, mustard, pickle relish and horseradish spread in large circle in center of each slice of bread to within 1 1/2 inches of edge. Combine minced egg with mayonnaise, salt and dill weed spoon into smaller circle in center of ham and smooth with spatula. Place one slice of filled bread on top of other (filling side up), pressing lightly. On top layer, complete garnish with thin slices of cucumber in large outer circle. Accent with tiny shrimp, slices of olives and cocktail tomatoes in an eye-appealing design.* A bakery round loaf may be used in place of Herb Casserole Bread.