TOMATO TEA SANDWICHES
Provided by Food Network Kitchen
Time 10m
Yield 6 sandwiches
Number Of Ingredients 0
Steps:
- Spread 12 slices white and/or pumpernickel bread with mayonnaise. Top half of the bread with sliced tomato and cucumber or avocado. Season with salt and pepper and cover with the remaining bread. Trim off the crusts and slice the sandwiches in half. Pack in an airtight container or wrap in plastic wrap.
ELEGANT TARRAGON AND TOMATO BUTTER TEA SANDWICHES
These delightful and rather unusual tea sandwiches combine the delicate French herb tarragon, with ripe tomatoes, garlic and shallots - a change from the usual basil and tomatoes. The tomatoes are gently poached with all the seasonings until a thick puree or butter is obtained; the tomato butter is then cooled and you are left with a wondrous sandwich filling, bursting with flavour and colour! The butter can be used for all manner of things, including a topping for a pizza or for toasted sandwiches. Use fresh bread, white or wholemeal, and garnish with fresh tarragon leaves. Any excess butter can be stored in an airtight container for up to a week in the fridge. NB: Prep time includes chilling time for the butter.
Provided by French Tart
Categories Lunch/Snacks
Time 1h30m
Yield 6 Rounds of Sandwiches, 3-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a small pan and fry the shallots and garlic until soft.
- Add the tomatoes to the shallots with the tarragon. Simmer for 15-20 minutes until reduced to a thick pulp.
- Press through a sieve and leave to cool. Once cold, beat the purée slowly into the softened butter.
- Season, and make into sandwiches with the white bread. Cut into fingers or triangles and serve as part of an afternoon tea, or a picnic lunch!
FRESH TOMATO TEA SANDWICHES
Crustless whole wheat bread is spread with garden vegetable cream cheese and layered with thinly sliced tomatoes to make these tasty tea sandwiches.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Spread 8 bread slices with cream cheese spread.
- Top with tomatoes; cover with remaining bread slices.
- Cut each sandwich into quarters to serve.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 330 mg, Carbohydrate 21 g, Fiber 4 g, Sugar 4 g, Protein 7 g
MINT-CUCUMBER TOMATO SANDWICHES
I jazzed up the quintessential teatime cucumber sandwich to suit my family's tastes. This was my absolute go-to sandwich last summer when I was pregnant. It hit all the right spots! -Namrata Telugu, Terre Haute, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 sandwiches.
Number Of Ingredients 7
Steps:
- Spread butter over 4 slices of bread. Layer with cucumber and tomatoes; sprinkle with salt, pepper and mint. Top with remaining bread. If desired, cut each sandwich into quarters.
Nutrition Facts : Calories 286 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 631mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.
TOASTED TOMATO-PANEER SANDWICHES
Paneer is perfect for this toasted sandwich recipe-the cheese is creamy but doesn't melt completely into the spiced tomato sauce. Upgrade your grilled cheese.
Provided by Rachel Gurjar
Time 55m
Yield Makes 6
Number Of Ingredients 19
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook paneer in a single layer, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook on other side until golden brown, about 2 minutes. Transfer to a medium bowl; let cool slightly, then crumble into bite-size pieces. Set aside.
- Add onion, garlic, jalapeño, ginger, cumin seeds, and mustard seeds to same pot and cook (still over medium), stirring often, until onion is softened and translucent, about 5 minutes. Add coriander, cayenne, and turmeric and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in tomatoes, salt, and 1 cup water. Bring to a simmer, then reduce heat to low and stir in reserved paneer. Cover pot and cook, stirring occasionally, until sauce is slightly thickened, 15-20 minutes.
- Spread a slice of bread with ½ cup sauce. Top with some of the red onion, cheddar, and cilantro (about a sixth of each); close up sandwich with another slice of bread. Repeat with remaining ingredients to make 5 more sandwiches.
- Melt 1 Tbsp. butter in a small nonstick skillet over medium. Cook 2 sandwiches, pressing down occasionally on them with a spatula to ensure good contact with the pan, until underside is golden brown and crisp, about 3 minutes. Turn sandwiches over and cook until other side is golden brown and cheese is melted, about 3 minutes. Transfer to a plate. Repeat process two more times with remaining butter and sandwiches.
- Slice sandwiches in half and serve with ketchup.
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