Tea sandwiches are small about the side of crackers.  Regular-size sandwiches are cut into 4 squares or triangles.  Tea Sandwiches can also be cut into decorative shapes with a cookie cutter, but much of the sandwich goes to waste that way.

Tea sandwiches are without crust.  Remove the crusts before cutting the sandwiches to the final size.

They’re thin-sliced. Several types of bread come thin-sliced. Purchase square-topped unsliced loaves of bread and have the bakery slice them thinly for you. Or you can cut the bread with a sharp knife or electric carving knife. This may take a little practice. A 2-pound loaf of bread yields at least 20 slices, 10 uncut sandwiches, 40 tea sandwiches.

A Tea sandwich is very flavorful. Tea sandwich recipes are savory, not very  sweet, often prepared with scallions, garlic, spicy mustard, pepper or hot sauce.

Each tea sandwich is spread with soft butter or cream cheese, or something similar, to prevent soggy sandwiches.  Enjoy the following tea sandwiches at your next tea party.

Cucumber Sandwiches

“Slices of cocktail rye bread are spread with a cream cheese mixture and topped with cucumber.”

1 (8 ounce) package whipped cream cheese
1 (.7 ounce) package dry Italian-style salad dressing mix 1 (1 pound) loaf cocktail rye bread
1 cucumber, thinly sliced

In a small bowl, mix whipped cream cheese and dry Italian-style dressing mix. Spread equal portions of the mixture on slices of the cocktail rye bread. Top each with a slice of cucumber.

Deviled Egg Sandwiches

3/4 cup soft butter or cream cheese
20 slices bread of your choice
4 or 5 hardboiled eggs
8 ounces canned sardines in oil, oil reserved
2 tablespoons mayonnaise
2 teaspoons mustard
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper, or to taste

Spread 1 side of each slice of bread with butter or cream cheese. Place all the remaining ingredients except reserved oil in a food processor. Whirl until a spread is formed, adding reserved oil and/or mayonnaise to bring it to spreading consistency. Spread the mixture evenly over 10 slices of bread, top with the other 10, remove the crusts and cut into tea sandwiches. Makes 40 quarters or 30 fingers.

Almond Chicken Salad Sandwiches

Spread:
Combine 3/4 cup butter
2 teaspoons lemon juice
a pinch of salt
1/2 cup fresh basil leaves
2 tablespoons dried basil.

Filling:
1 cup finely chopped cooked chicken meat
1/2 cup mayonnaise
1/2 cup slivered almonds
Salt and pepper to taste
20 slices bread, your choice

Combine the filling ingredients. Spread each slice of bread with a thin layer of the butter mixture. Add the filling to half the bread slices and top with the other half, buttered sides in. Remove the crusts and cut the sandwiches as desired. Makes 40 tea sandwiches.

Pepper Cheese Sandwiches

Spread:
Cream together 1 cup soft butter
2 teaspoons brown sugar
1/4 teaspoon nutmeg.

Filling:
1 1/4 cups Stilton cheese, finely grated
1/2 cup finely chopped walnuts
2 teaspoons lemon juice
1 teaspoon freshly ground black pepper
2 tablespoons brandy
1/4 cup, more or less, heavy cream
20 slices bread, your choice

Combine all filling ingredients except the cream in a small bowl. Gradually add the cream to bring the mixture to spreading consistency. Spread a thin layer of the butter mixture to the edge of one side of each piece of bread. Top half the slices with the filling. Place the remaining bread slices on top, remove the crusts and cut as desired. Makes 40 tea sandwiches.

Pineapple-Cream Cheese Sandwiches

3/4 cup soft butter
1 teaspoon cinnamon or nutmeg
20 slices bread of your choice
11/2 cups soft cream cheese
1/2 cup pineapple, finely chopped
1/2 cup finely chopped nuts
Salt and pepper

Combine the butter with cinnamon or nutmeg and spread the mixture over 1 side of each slice of bread. In a small bowl, cream the cream cheese, if necessary, and stir in the pineapple and nuts. Add salt and pepper to taste. Spread the cream cheese mixture evenly over 10 slices of bread and top with the other 10 slices. Remove the crusts and cut. Makes 40 quarter tea sandwiches.

ABOUT THE AUTHOR:

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together.  You may visit her website at http://www.mycountrykitchen.com or her blog at http://www.mycountrykitchen.wordpress.com.