Friday, May 22, 2015

Tea Sandwiches


Gearing up for Memorial Day weekend? Need a good recipe for those easily-packed camping ready foods? Big picnics? Outdoor "tea" parties? Although I will be working for most of the weekend, I can't help but think about everyone's weekend plans, & how a lot of families & friends get together over Memorial Day weekend to support, celebrate, mourn & honor those who serve. Come Sunday, I will be making these tea sandwiches prior to a camping trip, because they are perfect for large groups, & they are oh so easy & delicious! Make sure you double the recipe, because they will get snatched up quick! Even by the kiddos!

We made these sandwiches for Mother's Day along with an egg bake & they were perfect for a mid day brunch snack. They definitely remind me of home. As a child, my great-aunt would always have these lavish tea party events in her back yard, with croquet, tea, small snacks, garden dresses, & of course- tea sandwiches! This time around I tried turkey & salmon, but cucumber minis are also a favorite! I followed in the infamous Ina Garten's (Barefoot Contessa) footsteps on these, put a slight spin on it, & they turned out perfect.


Turkey Minis
1/2 Loaf Wheat Bread {8 slices} (or any kind you think would work. Ina uses Raisin, but my family preferred just 12 grain)
Sliced Turkey Breast (thin)
8-12 oz cream cheese (softened)
1 Cup minced scallions
salt & pepper to taste

Salmon Minis
1/2 Loaf Wheat Bread {8 slices} (or any kind you think would work. Ina uses 7 grain for these)
Smoked Salmon (thinly sliced)
1 stick butter (softened)
1 Tsp minced garlic
1 Tbsp minced scallions
1 Tbsp minced dill (fresh)
1 Tsp lemon juice
salt & pepper to taste

How to Make:
Each sandwich recipe above makes 16 sandwiches. You can choose to halve the recipe, double it, make both at once, make more of one, etc. It is obviously very flexible depending on how many you want of each mini sandwich. Ina cuts her sandwiches to make 32 each, but I like when they are cut a little bigger in size, you can decide how you want yours cut to fit your needs.

Take out two seperate bowls, & combine the cream cheese, minced scallions, & salt & pepper for the turkey minis into one bowl, & the butter, garlic, scallions, dill, lemon juice, & salt & pepper for the salmon minis into another. The cream cheese mixture will be used as a spread for the turkey minis, & the herb butter mixture will be used as a spread for the salmon minis. Mix both together separately, make sure not to whip ingredients, just combine lightly.

For Turkey Minis: Lay out the 8 slices of bread, cover all 8 slices of bread in cream cheese mixture thinly, then place 2-3 slices of turkey on 4 of those slices. Cover turkey covered bread with the other 4 slices of bread (makes 4 full sandwiches). Place sandwiches in fridge to cool for about 1 hour. We don't want the cream cheese to be warm, as these are meant to be cold sandwiches.

For Salmon Minis: Do the same as the turkey minis and lay out 8 slices of bread, cover all 8 slices with herb butter thinly, then place 1-2 slices of salmon on 4 of those slices. Cover salmon covered bread with the other 4 slices of bread (again, makes 4 full salmon sandwiches). Place these in the fridge as well for about 30 min-1 hour.

Take both sandwiches out of the fridge, cut off all the crusts. Cut each full sandwich into 4 triangles, (halved & then diagonal). You can essentially cut them anyway you like, some people like them to be cut into 4 minis length wise. I personally like the triangle look.

Barefoot Contessa's exact Turkey Tea Sandwich recipe can be found {here}; & her Salmon Tea Sandwich recipe can be found {here}

Serve, enjoy, & pair with your favorite refreshment (& the sunshine!) xx



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