afternoon tea, cocktail bread, cocktail sandwiches, shower food, shower sandwiches, tea party, tea sandwich
Tomorrow, I’m helping out with a baby shower for one of my BFFs. As I’m excited and in the party planning mode, I decided I’d compile a list of my favorite “tea sandwiches.” Although her shower is not a tea (she did co-host a lovely tea for my bridal shower), the shower has my mind running around mini foods. I hope you enjoy this list.
Apple-Swiss Turkey Sandwich – Spread honey mustard on a slice of cocktail multi-grain slice of bread. Layer turkey breast with thinly sliced apples, cucumbers (do not peel either) and Swiss cheese. Top with another slice of bread.
Brie-Cranberry Turkey Sandwich – Spread cranberry sauce on a slice of cocktail rye bread. Layer with turkey, spinach leaves and Brie cheese. Top with another slice of bread. *Keep away from soft and unpasteurized cheeses during a baby shower, the momma to be isn’t supposed to have them.
Curried Chicken Salad Pita – Mix together mayo, curry powder, chicken chunks, green apple cubes and halved red grapes. Spread in a mini whole-wheat pita and add mixed greens.
Classic Cucumber Sandwich – Do not peel entire cucumber, peel alternating stripes leaving half of the skin. Slice cucumber into rounds. Mix cream cheese with a little garlic powder and parsley, spread onto wheat cocktail bread, top with cucumber round, sliced water chesnuts, alfalfa sprouts and another slice of bread.
Carrot-Cheddar Beef Sandwich – Spread mayo on a white tea roll, top with sharp cheddar cheese, a carrot ribbon, roast-beef and horseradish (This recipe is for Hubster).
Spicy Tuna Salad Roll – Mix together canned tuna, dollop of sour cream, horseradish, chopped celery, minced onion, and fresh cilantro. Serve on a crusty tea roll.
Egg Salad Sandwich – Chop hard-boiled eggs and mix with plain yogurt, mayo, lot’s of fresh dill, carrot shreds, sliced water chestnuts. Serve on pumpernickel cocktail bread. Garnish with fresh alfalfa sprouts.
Crab Salad Sandwich – Mix together jumbo lump crab meat with diced red bell pepper and Dijon mustard. Serve on a multi-grain wheat roll or multi-grain cocktail bread.