Tea Sandwiches
Almond Chicken Salad Sandwiches
Spread: Combine 3/4 cup butter, 2 teaspoons lemon juice, a pinch of salt, and 1/2 cup fresh basil leaves or 2 tablespoons dried basil.
Filling:
1 cup finely chopped cooked chicken meat
1/2 cup mayonnaise
1/2 cup slivered almonds
Salt and pepper to taste
20 slices bread, your choice
Combine the filling ingredients. Spread each slice of bread with a thin layer of the butter mixture. Add the filling to half the bread slices and top with the other half, buttered sides in. Remove the crusts and cut the sandwiches as desired.
Makes 40 tea sandwiches.
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Pumpkin Bread and Cranberry Tea Sandwiches
Use the recipes for Pumpkin Bread (Quick Breads) and Cranberry Cream Cheese (Butters, Curds and Creams). Reserve some of the cranberries from the cream cheese recipe for a garnish.
Cut the rounded tops off of the pumpkin bread loaves, creating a flat-sided rectangle. Slice the rectangle in half lengthwise, then evenly slice each half into 12 (3/4 to 1 inch wide) rectangles.
Spread half of the bread pieces with a thick layer of the cream cheese mixture, then top with remaining bread pieces.
Garnish with reserved cranberries and orange zest strips, if desired.
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