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Tea Sandwiches
Ingredients
| * | 1 loaf white bread, thinly sliced |
| * | 1 loaf brown bread, thinly sliced |
| * | FOR EGG SALAD SANDWICHES: |
| * | Butter, softened |
| * | 6-8 oz. egg salad |
| * | 6 pimento-stuffed green olives, sliced into thin rounds |
| * | FOR CUCUMBER SANDWICHES: |
| * | Butter, softened |
| * | 4 oz. cream cheese, softened |
| * | 2 tbls. fresh chives, chopped |
| * | 1 English cucumber, peeled and thinly sliced into rounds |
| * | FOR TOMATO SANDWICHES: |
| * | Herb-flavored Boursin cheese, softened |
| * | 6 plum tomatoes, thinly sliced into rounds |
| * | One bunch watercress |
Instructions
| 1 | FOR EGG SALAD SANDWICHES: Use a mix of white bread and brown bread. Spread one side of each sandwich with a thin layer of softened butter. Spread with egg salad. Top with green olive slices. Top with remaining slice of bread. |
| 2 | FOR CUCUMBER SANDWICHES: Use a mix of white bread and brown bread. Butter one side of each sandwich. Combine cream cheese and chopped chives and spread onto sandwich. Top with cucumber slices. Top with remaining slice of bread. |
| 3 | FOR TOMATO SANDWICHES: Use white bread. Spread one side of each sandwich with softened Boursin cheese. Top with tomatoes and watercress. Top with remaining slice of bread. |
| 4 | Remove crusts from the completed sandwiches. Cut into strips or diagonally into triangles. For a clever presentation, use cookie cutters to cut sandwiches into shapes. |
Notes
- Plan for 4-6 tea sandwiches per person. Make sandwiches right before your guests are scheduled to arrive and refrigerate so that the sandwiches do not get soggy.
- Line a serving platter or tray with paper doilies and arrange white bread and brown bread sandwiches decoratively.