Sandwiches & Savories
Ham, Pepper-Cheese and Apple Tea Sandwiches
(Makes 8 sandwiches)
INGREDIENTS
- 8 slices raisin bread
- 1 package (5.2 ounces) Boursin Pepper-Cheese Spread, room temperature
- 1/2 pound thinly sliced baked ham
- 1/2 bunch arugula leaves, stems removed, rinsed well and spun dry
- 1 Granny Smith apple
- 2 Tablespoons fresh lemon juice
ASSEMBLY
- Spread bread slices generously with pepper-cheese spread. Top with 2 folded slices of ham. Use a serrated knife to trim crusts into rectangles, approximately 2 1/2″ x 3″
- Tuck 2 to 3 arugula leaves between ham slices.
- Thinly slice apple and dip in lemon juice to keep slices from turning brown.
- Arrange 3 slices on tops of sandwiches. (Sandwiches can be made up to an hour ahead. Cover with damp paper towels and wrap tightly with plastic wrap. Refrigerate until ready to serve.)
Chutney Chicken Tea Sandwiches
(Makes 16 sandwiches)
INGREDIENTS
- 1 pound boneless, skinless chicken breasts
- salt and freshly ground pepper, to taste
- 1/2 cup finely diced celery
- 3 Tablespoons diced red onion
- 4 Tablespoons finely chopped flat-leaf parsley
- 1 cup walnuts, toasted and chopped
- 1/3 cup mayonnaise
- 1 Tablespoon fresh lemon juice
- 3 Tablespoons Major Grey (mango-ginger) chutney
- 16 slices very thinly sliced Pullman bread
- 4 Tablespoons butter, room temperature
PREPARATION & ASSEMBLY
- In a large pot of boiling salted water, simmer chicken 15 to 20 minutes, or just until cooked through. Drain and transfer to a plate to cool 10 minutes.
- Thinly slice chicken into strips, then finely chop. Season with salt and pepper.
- Toss chicken with celery, onion, parsley and walnuts.
- In another bowl, stir together mayonnaise, lemon juice and chutney. Add to chicken mixture and blend well.
- Taste and adjust seasonings, if necessary.
- Place approximately 1/4 cup chicken salad on each of 8 slices of bread; spread and press salad onto bread to make an een layer. Butter remaining 8 slices and place on top of chicken salad. Trim crusts to make even squares. Slice sandwiches in half to form 16 triangles. (Sandwiches may be made to this point up to an hour ahead. Cover with damp paper towels and wrap tightly with plastic wrap. Refrigerate until ready to serve.)
Cashew Chicken Salad Tea Sandwiches
(Makes 12 sandwiches)
INGREDIENTS
- 3/4 cup cooked chicken, finely chopped (I suggest cooking boneless, skinless chicken breasts in teriyaki)
- 1/4 cup cashews, finely chopped
- 1 Tablespoon scallions, finely sliced
- 3 Tablespoons mayonnaise, (2-3 more if necessary)
- salt and pepper to taste
- 6 slices very thinly sliced Pullman bread
- butter, room temperature
ASSEMBLY
- Combine top five ingredients in a bowl. Spread butter on each slice of bread, place chicken salad evenly among three slices and place the remaining 3 slices on top. Trim crusts and slice sandwiches in half to form 12 triangles.
Curried Egg and Swiss Cheese Tea Sandwiches
(Makes 12 sandwiches)
INGREDIENTS
- 4 large eggs
- 1/3 cup grated Swiss cheese
- 1/4 finely chopped onion
- 2 Tablespoons chopped sweet pickles (or pickle relish)
- Watercress
- 2 teaspoons fresh lemon juice
- 3 Tablespoons mayonnaise
- 1/2 teaspoon curry powder (or to taste)
- 1/4 teaspoon salt
- pinch ground white pepper
- 12 slices very thinly sliced rye or wheat bread
- 2 Tablespoons butter, room temperature
PREPARATION & ASSEMBLY
- Place eggs in a saucepan and add enough cold water to cover eggs by 1 inch. Bring to boil. Remove from heat, cover and let steep for 17 minutes. Transfer to a bowl of cold water to cool. Remove shells and finely chop.
- Add cheese, onion, pickles, lemon juice, mayonnaise, curry powder. salt and pepper. Stir to combine. (Egg salad can be prepared to this point earlier in the day, placed in a sealed container and refrigerated until ready to serve.)
- Stack bread slices and trim crusts with a serrated knife. Butter slices. Top half the slices with egg salad and a few sprigs of watercress. Top with remaining buttered slices. Slice squares in half to make 2 rectangles. (Sandwiches can be made up to an hour ahead, covered with damp paper towels, wrapped tighly with plastic wrap and placed in the refrigerator until ready to serve.)
Cheese, Walnut and Pear Tea Sandwiches
(Makes 12 sandwiches)
INGREDIENTS
- 1/2 cup walnuts
- 4 Tablespoons cream cheese
- 2 Tablespoons blue cheese
- 1/2 ripe pear, cored
- 6 thin slices 7-grain bread
- butter, room temperature
ASSEMBLY
- Toast the walnuts under a broiler and chop very fine.
- Place both cheeses in a bowl and mash with fork until they are soft and combined.
- Slice the pear into 12 very thin slices.
- Spread each slice of bread with a thin coating of butter. Divide the cheese equally among 3 slices of bread and gently spread the cheese. Sprinkle a heaping tablespoon of nuts over the cheese on each sandwich. Place four slices of pear on each sandwich. Top with remaining bread slices, pressing down firmly. Trim the crusts and cut each sandwich into 4 sections.
Tomato and Cucumber Tea Sandwiches with Herbed Feta Butter
(Makes 16 sandwiches)
INGREDIENTS
- 1/2 small red onion, thinly sliced
- 4 ounces (reduced-fat_ Neufchatel cream cheese, room temperature
- 4 Tablespoons butter, room temperature
- 1/3 cup crumbled feta cheese
- 2 Tablespoons minced fresh mint leaves
- 2 Tablespoons minced fresh chives
- 16 slices very thin Pullman or whole wheat bread
- 2 very rip plum tomatoes, seeded and chopped
- 1/2 medium English (seedless) cucumber, peeled and thinly sliced
- salt to taste
- 1 cup radish, garlic or other spicy sprouts
ASSEMBLY
- Rinse onion slices beneath cold running water for 30 seconds (to remove sharp onion flavor); drain, pat dry with paper towels and set aside.
- Combine cream cheese, butter, feta, mint and chives in a bowl; set aside.
- Using a 2 1/2-inch round biscuit cutter, cut circles from bread slices.
- Spread a generous amount of feta butter o bread rounds. Place chopped tomatoes on 8 bread rounds, Arrange 2 to 3 overlapping cucumber slices on remaining bread rounds. Sprinkle with salt. Top sandwiches with a small amount of sliced onion and sprouts.
Quiche Lorraine
INGREDIENTS
- Pre-baked pie crust
- Bacon Filling: 1 Tablespoon butter, 1 clover minced garlic, 1/2 onion-finely chopped, (about 1/2 cup), 7 ounces really good, thick-cut bacon, cut into small strips
- Egg Mixture: 6 extra-large eggs, 1 1/2 cups half-n-half, 1 teaspoon kosher salt, 1/4 teaspoon poultry seasoning, 1/8 teaspoon cayenne, freshly ground nutmeg
- Cheese: 1 1/2 cups gruyere cheese, grated
- Garnish: 2 ounces bacon, chopped and cooked until golden
INSTRUCTIONS
- Melt butter in a skillet over medium high heat. Add onion and bacon. Cook until bacon is light golden. Add garlic and sauté for 1 minute. Transfer to a paper towel lined plate and leave to cool.
- Place Egg Mixture ingredients in a bowl and whisk to combine.
- Sprinkle Bacon Filling evenly across base of cooked pie crust.
- Scatter cheese evenly across top.
- Pour egg mixture over the top
- Bake in a 350 degree F pre-heated oven for 60 minutes or until top is golden and center is swelling, but still has a little jiggle. Rest for a minimum of 15 minutes before cutting. Can be served warm or at room temperature.
- Garnish with extra bacon.
