Assorted Tea Sandwiches
These tea sandwiches involve spreading flavorful herbal spreads onto slices of bread, layering with crunchy vegetables, and then cutting into neat, manageable pieces. The sandwiches have a light, tender texture with crisp bites from the fresh vegetables and a delicate appearance, perfect for serving at tea parties or brunch gatherings. They are assembled with simple techniques and can be prepared ahead of time without losing their freshness.
Equipment
- Bread knife
- Spreading knife or butter knife
- Cutting Board
Ingredients
- 8 slices white or whole grain bread preferably crustless or with crusts removed
- 1/2 cup herbal spread or flavored cream cheese like chive, dill, or herb-infused cream cheese
- 1 cup thinly sliced cucumber or radishes for crunch and freshness
- 1 carrot carrot peeled and thinly sliced into matchsticks
- to taste salt and pepper for seasoning
Instructions
- Lay out the slices of bread on a clean cutting board, and use a spreading knife to evenly coat each slice with the herbal spread. This creates a flavorful, creamy base for the vegetables.
- Arrange thin slices of cucumber or radishes and rows of matchstick-cut carrots on top of the spread, positioning them near the edges for an attractive look.
- Sprinkle lightly with salt and pepper to enhance the flavors, then gently press the toppings into the spread to help them stay in place.
- Carefully place a second slice of bread over the layered ingredients, pressing down gently to create a compact sandwich.
- Use a sharp bread knife to trim the crusts from the sandwich, creating neat edges for a polished look.
- Cut the sandwich into quarters or thirds, depending on your preferred serving size, creating small, elegant pieces.
- Arrange the cut sandwiches on a serving platter, optionally garnishing with additional herbs or edible flowers for presentation.
- Serve immediately or cover lightly with plastic wrap and refrigerate for up to a few hours, keeping the sandwiches fresh and crisp for serving.
