Afternoon tea with scones and clotted cream is wonderful for Mother’s day, but you may wish to go a little further and serve several different types of tea sandwiches along with a few desserts. Mom will definitely appreciate being invited over after church to partake of the following dainty sandwiches.
Cucumber Tea Sandwiches
Cucumber sandwiches are a staple of the afternoon tea, just be sure to drain your cucumber well before serving them on the sandwich or you will have a soggy piece of bread. If the cucumbers seem especially moist, slice them and place in a bowl. Add salt and let them sit for awhile. The salt will draw out the moisture. Just wash them off and dry them before you place them on the sandwich.
Ingredients:
- Seedless cucumber, peeled and very thinly sliced (about 32 to 40 slices)
- White or wheat bread
- Whipped cream cheese
- Lemon pepper
- ½ cup watercress leaves, chopped
Directions:
- Slice cucumber and place slices between layers of paper towels to remove excess moisture.
- Cut the crusts off each slice of bread. You can use a cookie cutter to cut shapes from the bread or simply slice the bread in triangles when the sandwich is finished.
- Take one slice of de-crusted bread and spread on some whipped cream cheese.
- Lay about 8 slices of cucumber on top.
- Sprinkle with lemon pepper and place some of the watercress leaves on top.
- Cover with another slice of bread.
Ginger/Carrot Tea Sandwiches
The filling for this sandwich is unusual and tasty. You don't have to use the pineapple but it does lend a wonderful flavor to the sandwich. You can add raisins as well.
Ingredients:
- 4 large carrots, grated
- 4 tablespoons cream cheese, softened
- 4 tablespoons mayonnaise
- 1-1/2 teaspoon ground ginger
- 8 slices bread (choose wheat or white or a multigrain bread)
- Pineapple tidbits (optional)
Directions:
- In a bowl combine carrots, cream cheese, mayonnaise and ginger.
- Spread one side of 4 slices of de-crusted bread and top with another.
- You can drain pineapple tidbits well dabbing with paper towels to take out as much liquid as possible and chop. Place some on top of each sandwich before placing top bread on.
Fancy Egg Salad Sandwiches
Everyone has had egg salad sandwiches but doing them without crusts seems to make them taste much better.
Ingredients:
- ¾ cup soft butter
- 20 slices of wheat bread
- 5 hard boiled eggs, peeled and sliced and squished with a fork
- 2 tablespoons mayonnaise
- 1 teaspoon honey mustard
- ¼ teaspoon paprika
Directions:
- Spread each side of bread with butter.
- In a bowl combine the crushed eggs, mayonnaise, mustard, and paprika. If the mixture seems a little dry add a little more mayonnaise.
- Spread over 10 slices of bread and top with the other.
- Remove crusts and cut diagonally or cut with cookie cutters.
You can make these sandwiches several hours ahead of time but be sure to cover them with a loose sheet of wax paper then cover with a clean, damp kitchen towel. This will prevent the sandwiches from getting dry and/or soggy. Be sure to refrigerate them and uncover just before serving.
Mom will love these dainty sandwiches but don’t forget about the sweets. Make several to end the tea.
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