Chicken Salad Tea Sandwiches with Smoked Almonds

Chicken Salad Tea Sandwiches with Smoked Almonds
…a tasty sandwich from our dear customer, Julie E. in California!

Makes 48 tea sandwiches.

3 cups chicken broth
2 whole boneless chicken breasts with skin, halved (about 1 1/2 pounds)
1 cup mayonnaise
1/4 cup minced shallot
1/4 cup minced apple (optional)
1 1/2 tsp. minced fresh tarragon leaves
Salt and pepper to taste
24 thin slices of bread
1/2 cup finely chopped smoked almonds (about 2 ounces)
1/2 cup softened butter

1. In a deep 10″ covered skillet, bring broth to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once. Approximately 7 minutes.

2. Remove skillet from heat and cool chicken, covered, in cooking liquid 20 minutes. Discard skin and shred chicken fine.

3. In a bowl, stir together chicken, 1/2 cup mayonnaise, shallot, tarragon & apple. Salt and pepper to taste.

4. Thinly butter all slices of bread. Spread 12 slices with the chicken mixture and top with remaining 12 bread slices, butter down. Press gently together. (At this point you can wrap each sandwich in plastic wrap and refrigerate until the next day if desired.)

5. Trim crusts and cut each sandwich in half and then half again, making either squares or triangles.

6. Put chopped, smoked almonds on a small plate. Spread one or all edges of each sandwich with remaining mayonnaise and roll edges in almonds.

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Piquant Ham Squares

Piquant Ham Squares
(makes 32 sandwiches)

16 thin slices of whole wheat or egg bread
1/2 pound of ham, very thinly sliced
Apricot jam
Dijon mustard

1. Lay out half the bread slices and spread with a thin layer of apricot jam. Arrange ham slices on top of jam.

2. Lay out the other half of bread slices and spread with a thin layer of mustard. Place on top of the ham.

2. With a serrated knife, trim off the crusts. Cut each sandwich into 4 squares.

3. Until ready to serve, refrigerate these sandwiches in airtight container, separating each layer with a sheet of wax paper.

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Cucumber Herb Sandwiches & Cucumber Mint Sandwiches

Cucumber Herb Sandwiches
(makes 28-32 sandwiches)

1 long rectangular loaf of bakery bread, egg or white, sliced vertically into at least 14-16 slices
1 cucumber, peeled, thinly sliced, lightly salted and patted dry
softened butter or margarine
watercress or chopped fresh herbs, such as parsley, mint, chives or thyme
8 ounces of regular or herb flavored cream cheese, softened (optional)

1. Discard end pieces of loaf. Lightly spread each slice with softened butter. If desired, spread a thin layer of cream cheese over butter. Place a thin layer of cucumber slices on top of cream cheese or butter and then a layer of watercress or a sprinkling of chopped fresh herbs. (Chives or mint would be particularly good.)

2. Lightly spread one side of second slice with butter. Place on cucumbers, butter side down. Slice crusts off and cut each square twice to form 4 triangles or 4 squares.

3. Refrigerate these sandwiches in airtight container, separating each layer with a sheet of wax paper. Before serving, garnish sandwiches with parsley or chives if desired.

Cucumber Mint Sandwiches
(makes 32 sandwiches)

1/2 cup softened butter
4 Tbsp. fresh mint leaves, chopped
Extra mint leaves for garnish
16 thin slices of firm white bread, crusts removed
1 large cucumber, peeled and thinly sliced
(English Hot House Cucumbers are best!)

1. Mix butter and mint in a small bowl.

2. Spread mint butter on bread slices and lay cucumber on eight of the slices.

3. Top with remaining bread to make eight sandwiches. Then cut each sandwich diagonally to make 4 triangles.

4. Refrigerate these sandwiches in airtight container, separating each layer with a sheet of wax paper. Before serving, garnish sandwiches with extra mint leaves.

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Pumpernickel & Cheddar Triangles

Pumpernickel & Cheddar Triangles
(makes 60 triangle sandwiches)

1 long rectangular loaf of pumpernickel bread from bakery, thinly sliced (1/4″) into at least 15 slices
1 16 ounce container of Sharp Cheddar Cheese Spread
Small Gherkin sweet pickles, thinly sliced for garnish
Softened butter or margarine

1. Discard end pieces of loaf. Lightly spread each slice with softened butter. Spread cheddar cheese over butter.

2. Slice crusts off and cut each square twice diagonally to form 4 triangles.

3. Refrigerate these sandwiches in airtight container, separating each layer with a sheet of wax paper. Before serving, garnish each triangle with 1 or 2 slices of sweet pickle.

You’re invited to click Teapots ‘n More and browse our newest selection of teapots, tea accessories, teacups, tea miniatures and elegant tea sets.