In the Dairy Tea Sandwiches

Red and Yellow Triangles

 

Yield: 8 triangular tea sandwiches

 

 

Ingredients

 

2 teaspoons unsalted butter, softened

 

2 teaspoons mayonnaise

 

2 small ripe tomatoes, thinly sliced

 

¼ cup finely grated yellow cheddar cheese

 

½ cup watercress or arugula

 

4 slices, 1/4-3/8” thick, white bread

 

 

Steps

1. Spread butter on one side of all of the slices of bread.
2. Spread mayonnaise on top of the butter on the slices.
3. Place a layer of the chosen green on top of the mayonnaise on half the slices. Press down lightly.
4. Place a slice of tomato on top of the mayonnaise on the other half of the slices of bread.
5. Top tomato with a layer of grated cheddar.
6. Cover the sandwich with the slice of bread with the lettuce, lettuce side down.
7. Trim off the crusts.
8. Cut into 4 equal squares. Cut the squares into two equilateral triangles.
9. If not serving immediately, cover with a moist tea towel until ready to serve.

 

 

Avocado & Cheddar Triangles

 

Yield: 8 triangular tea sandwiches

 

 

Ingredients

 

1 teaspoon butter, softened

 

1 avocado, peeled, pitted and mashed

 

1/2 teaspoon freshly squeeze lemon juice

 

½ tablespoon minced onion

 

1/8 teaspoon salt

 

1/8 teaspoon freshly ground black pepper

 

¼ cup finely grated yellow cheddar

 

½ cup watercress or arugula

 

1 thinly sliced tomato

 

4 slices, 1/4-3/8” thick, whole grain bread

 

 

Steps

1. Spread butter on one side of all the slices of bread.
2. Combine mashed avocado, salt, pepper, onion and lemon juice. Stir until incorporated.
3. Spread mashed avocado over the butter on half the slices of bread.
4. Cover the avocado with a layer of tomato slices.
5. Sprinkle a thick layer of grated yellow cheddar over the tomato slices.
6. Top with a buttered slice of bread, butter side down.
7. Trim off the bread crusts.
8. Cut into 4 equal squares.
9. If not serving immediately, cover with a moist tea towel until ready to serve.

 

 

Nutty Goat Cheese Triangles

 

Yield: 8 tea sandwich triangles

 

 

Ingredients

 

1 teaspoon unsalted butter, softened

 

4 slices, 1/4- 3/8” wide, of brioche

 

3 tablespoons goat cheese, at room temperature

 

¼ cup coarsely chopped walnuts

 

8 whole walnut halves

 

2 teaspoons raw honey

 

½ teaspoon minced or small fresh thyme leaves

 

Steps

1. Heat a frying pan over medium heat.
2. Add walnuts and swirl until warm to reduce the acidity of the walnuts. Remove whole walnut halves and reserve.
3. Spread one side of each slice of bread with softened butter.
4. Spread 1 tablespoon of goat cheese over the butter on half of the slices of bread.
5. Cover goat cheese with a layer of chopped walnuts.
6. Drizzle walnuts slightly with honey.
7. Bruise the thyme leaves between the fingers and sprinkle them lightly over the honey.
8. Cover with a buttered slice of bread, butter side down.
9. Trim crusts from sandwiches.
10. Cut diagonally from corner to corner, creating 4 triangles, for a total of 8 tea sandwiches.
11. Spread a small amount of goat cheese on the bottom of each walnut half and place on the top of each triangle.
12. If not serving immediately, cover with a moist tea towel until ready to serve.

 

 

Goat Cheese & Beets Squares

 

 

Yield: 8 tea sandwich squares

 

Ingredients

 

1 teaspoon unsalted butter, softened

 

4 slices, 1/4- 3/8” wide, of pumpernickel

 

2 tablespoons goat cheese, at room temperature

 

¼ cup chopped pickled beets

 

½ teaspoon dill leaves stripped from the stalk

 

Steps

1. Spread one side of each slice of bread with softened butter.
2. Stir goat cheese with a fork until smooth.
3. Spread a layer of goat cheese over the butter on half of the slices of bread.
4. Cover goat cheese with a layer of pickled beets.
5. Sprinkle dill leaves lightly over the pickled beets.
6. Cover with a buttered slice of bread, butter side down.
7. Trim crusts from sandwiches.
8. Cut sandwiches into 4 equal squares.
9. Garnish with a few chopped beets on top of each sandwich.
10. If not serving immediately, cover with a moist tea towel until ready to serve.

 

 

Cheddar and Pickle Rounds

 

Yield: 8 tea sandwiches

 

 

Ingredients

 

4 slices, 1/4-3/8″ wide, of caraway rye bread

 

1 teaspoon unsalted butter, softened

 

2 teaspoons mayonnaise

 

1 teaspoon whole grain Dijon mustard

 

4 thin slices of white sharp cheddar cheese 

 

8 thin slices of cold bread and butter pickles, drained

 

 

Steps

1. Cut bread into 2 1/2” rounds with a cookie cutter.
2. Spread thin layer of butter on one side of each round.
3. Cover butter with a layer of mayonnaise and mustard
4. Use the 2 1/2” round cookie cutter to cut the cheese into rounds.
5. Place 1 cheese round on top of the mustard on each round.
6. Overlap 2 slices of pickle on top of the cheese.
7. If not serving immediately, cover with a moist tea towel until ready to serve.

 

 

Figgy Brie Rectangles

 

Yield: 8 tea sandwiches

 

 

Ingredients

 

1 teaspoon unsalted butter, softened

 

2 tablespoons fig jam or marmalade

 

2 tablespoons brie, at room temperature

 

16 small arugula leaves, washed and dried

 

4 slices, 1/4-3/8” thick, of whole grain bread

 

 

Steps

1. Butter one side of each slice of bread.
2. Spread 1 tablespoon brie (do not use crust, just the soft center) over the butter on half on the slices of bread.
3. Spread fig jam or marmalade over the brie.
4. Cover the fig jam with 2 pieces of arugula.
5. Cover the arugula with a buttered slice of bread, butter side down.
6. Trim the crusts from the sandwiches.
7. Cut the sandwiches into finger lengths.
8. If not serving immediately, cover with a moist tea towel until ready to serve.