Bel Air Presbyterian Women’s Lunch- Tea Sandwiches

tea sandwiches

I hosted an early Valentine’s Day luncheon for my women’s bible study group at Bel Air Presbyterian. Wanting to be able to converse with the ladies and not end up in the kitchen cooking the entire time, I was brainstorming for the perfect spread of cold foods. Finally I came up with the idea to make Tea Sandwiches!! I made four different types of Tea Sandwiches Recipes below along with some fresh, healthy sides (edamame corn quinoa, lemony orzo, chicken meatballs, peach/corn/radish/mint salad). I used white, wheat, and pumpernickel bread and cut diagonally into quarters, but you can use whatever type of bread you prefer… all tastes and looks great!!

1. Egg Salad Sandwich- Stir together 8 hard cooked eggs, (peeled and grated), 2/3 cup mayonnaise, 1/2 cup finely diced celery, 1/2 cup chives, 2 tablespoons minced red onion, 1 tablespoon chopped fresh tarragon, 1 teaspoon freshly ground pepper, 1/2 teaspoon seasoned salt. Spread mayo thinly on bread slices. Spread egg salad mixture. Top with watercress.

2. Cucumber with Dill Sandwich- Cut 2 English cucumbers lengthwise, ends trimmed. Mix 6 oz whipped cream cheese and 1 1/2 tablespoons finely chopped fresh dill. Spread mixture onto bread and layer thinly sliced cucumber.

3. Smoked Gouda w/Apple, Turkey, and Cranberry/Mayo spread- Put 2 tablespoons whole-berry cranberry sauce and 2/3 cup reduced fat mayo into a small food processor. Cover and process until blended. Spread over each bread slice. Layer very thin slices of deli turkey, thin slices of smoked gouda cheese, thinly sliced pieces of apple, and pieces of baby spinach.

4. Chicken Salad Sandwich- Spread mayo onto bread slices. Store bought chicken salad from deli- spread onto bread.

*Slice each sandwich into quarters and remove crusts with knife.

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