Tag Archives: Tea Sandwiches & Savories

Egg Salad Pinwheels

Egg Salad Pinwheel Sandwiches

This is one of our favorite tea sandwiches for spring and summer. We’ve also got a yummy Egg Salad with Ham variation at the end of this recipe. We hope you enjoy it!

Egg Salad Pinwheels

1 large loaf of Bakery Bread, sliced horizontally
3 cups of egg salad**
24-30 small green olives, drained
Softened butter or margarine

1. Discard top and bottom slices of bread loaf. Slice crusts off of each remaining horizontal slice to form a long rectangle.

2. Slightly flatten each slice with a rolling pin. Lightly butter one side of bread slice.

3. Spread a thin layer of egg salad over buttered side of bread. (Spread egg salad almost to edges.)

4. Lay a row of olives across one short end of bread slice. Roll bread over olives and continue to roll to end of slice. (Like a jelly roll.)

5. Wrap roll snugly in plastic wrap and refrigerate for 3-4 hours or overnight. (This will help the roll hold it’s shape.) Continue with remaining bread slices.

6. Remove plastic and slice rolls into 1/2 inch thick sandwiches, 6-8 slices per roll. Makes 24-32 sandwiches depending on how many slices of bread you have and how thick you cut the sandwiches.

**Classic Egg Salad Recipe
(Makes 3-4 cups)

1 dozen eggs, hard boiled and shelled
4-5 teaspoons of sweet pickle relish
1/2 cup of finely chopped celery
1/2 cup of finely chopped onion
Salt and Pepper to taste
Approximately 1/2 cup mayonnaise
1-2 tablespoons mustard

1. Grate eggs into a bowl. Add relish, celery, onion, salt and pepper. Mix well.

2. Add mayonnaise 1-2 large tablespoons at a time until moist and creamy.

3. Add mustard to taste. Refrigerate until ready to use.

Egg Salad with Ham Recipe Variation
(makes 3-4 cups)

Pinwheels aren’t just for classic egg salad, try adding finely diced ham for a delightful Egg Salad with Ham Pinwheel. Follow directions above and substitute 1 cup of finely diced ham for sweet pickle relish, Dijon mustard for regular mustard and 1/4 cup finely chopped green onion for regular onion.

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Toad in the Hole

Toad in the Hole…Yorkshire Pudding with Sausage

Toad in the Hole - http://www.emerils.com

An easy and delicious English recipe!

Makes 4 individual servings.

4 custard cups or large muffin tins
4 Tbsp oil
2 eggs
1 1/4 cups milk
1/2 cup flour
1 pinch of salt
4 thick sausages (preferably pork, but any thick savory sausage will do)

1. Precook the sausages, cut in quarters and set aside on paper towel.

2. In a large bowl, mix together flour and salt. Make a well in the dry ingredients and add the eggs and some of the milk. Mix to make a smooth paste.

3. Gradually whisk in the remainder of the milk and mix again to a smooth batter.  Allow batter to stand for 15-20 minutes or up to 30 minutes.

4. Heat oven to 450 F. Place 1 Tbsp of oil in each cup and put cups on a cookie sheet. When oven reaches correct temperature, put cups in until oil starts to smoke and then take out of oven. (Watch carefully as this will happen rather quickly!)

5. Reduce oven to 400 F.

6. Place 2-4 sausage pieces in each cup. Remix the batter and quickly fill cups halfway.

7. Return to oven and cook for 25-30 minutes, until batter is puffed and golden brown. Serve immediately because the puffs will deflate as they cool.

Tip: For a spicier version of Toad in the Hole, try this recipe from Emerils.com. There are many recipes, so if you don’t like these look around on your search engine of choice.

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Pumpernickel Cheddar Triangles

This is an easy open face tea sandwich recipe that gives you a salty-sweet taste when garnished with thin slices of sweet gherkin pickle. We use square loaves of pumpernickel from our favorite bakery. If you don’t have square loaves available, use whatever you can find and cut your sandwiches in the shape that pleases you: squares, circles, diamonds or cookie cutter shapes. Our recipe is below the video which has some good visuals and tips for making tea sandwiches. We hope you enjoy this offering!

Pumpernickel & Cheddar Triangles
(makes 60 small triangle sandwiches)

1 long rectangular loaf of pumpernickel bread from bakery, thinly sliced (1/4″) into at least 15 sandwich slices
1 16 ounce container of Sharp Cheddar Cheese Spread such as Kaukauna or Wisconsin Cheeseman, softened
2-3 Small Sweet Gherkin pickles, thinly sliced for garnish
Softened butter or margarine

1. Discard end pieces of loaf. Thinly spread each slice with softened butter. Spread cheddar cheese in a fairly thin layer over butter.

2. Slice crusts off and cut each square twice diagonally to form 4 triangles. TIP: Use a pizza cutter for quick, easy cutting. 🙂

3. Refrigerate these sandwiches in an airtight container, separating each layer with a sheet of wax paper. Before serving, garnish each triangle with 1 or 2 slices of sweet pickle.

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Chicken Salad Ribbons

Chicken Salad Ribbon Tea Sandwiches

(makes approximately 36 sandwiches) 

2 large loaves of bakery bread, sliced horizontally (one wheat, one white)
4-5 cups of chicken salad**
2 packages (8 ounce) of cream cheese, softened
1 15 oz. can of crushed pineapple, drained
softened butter or margarine

1. Discard top and bottom slices of loaves. Drain and puree pineapple. Mix together pineapple and cream cheese and set aside, but do not refrigerate.

2. Lightly butter one side of a wheat slice of bread then spread with a layer of chicken salad. Lightly butter one side of a white slice of bread and place on top of chicken salad, buttered side down.

3. Lightly butter other side of white slice then spread with a layer of pineapple/cream cheese mixture. Lightly butter one side of another wheat slice of bread and place butter side down on cream cheese mixture.

4. Cut off crusts on all four sides of sandwich to form a long rectangle. Cut rectangle in half to form 2 squares. Wrap each square snugly in plastic wrap and refrigerate 3-4 hours or overnight.

5. Continue making sandwiches with remainder of bread slices, alternating wheat and white slices. Remove plastic wrap and slice each square into 6-8 sandwiches, approximately 1/2″ thick.

**See following recipes.

NOTE ON THE BREAD: If you can’t get bread sliced horitontally, you can still make these sandwiches with regular bakery sandwich bread sliced vertically.

Party Tip: If you’re fortunate enough to be near a bakery that bakes their own bread and will slice loaves horizontally for you, ask if they will bake you a loaf of white bread tinted with a pastel color such as pink, green, blue or purple. When paired with an egg or wheat bread, this makes for a delightfully festive ribbon sandwich.

Chicken Salad Recipe
(makes 4-5 cups)

3 cans (10 ounce) of chicken, drained
1/2 cup finely chopped onion
1/2 cup finely chopped celery
Salt and pepper to taste
1/2 cup finely chopped pecans or walnuts (optional)

1. Drain chicken. Combine with onion, celery & nuts.

2. Add mayonaisse one large tablespoon (about 1/4 cup) at a time until moist and creamy.

3. Adjust flavor with salt and pepper to taste.

4. Refrigerate for an hour then check again. If too dry, add more mayonaisse. 

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Savory Cream Puff Bites

Savory Cream Puff  Bites (or Crab)
They’re not just for dessert!

 30 – 40 Mini Cream Puffs**

2-3 cups of Tuna Salad** or your favorite Crab Salad (no recipe provided) or Curry Chicken Salad

1. Slice tops of cream puffs almost all the way through. Lift top and fill each with 1-2 teaspoons of salad.

Note: Keep cream puffs and tuna salad separate until shortly before serving. This keeps cream puffs from becoming soggy.

** See recipe below.

Cream Puffs (aka Pate a Choux Pastry)
(Makes 30-40 mini puffs)

1/2 cup of butter
1 cup water
1 cup flour
1/4 teaspoon of salt
4 eggs

1. In a medium saucepan melt butter. Add water and bring to a boil. Add flour and salt all at once; stir vigorously.

2. Cook and stir until mixture forms a ball that doesn’t separate. (It will pull away from the side.)

3. Remove from heat and cool slightly, about 5 minutes.

4. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth and glossy, 1-2 minutes. (The batter gets more glossy with each egg you add. Just make sure egg is completely beat into the flour mixture. Even if your arm gets tired, don’t rush this step. Beating the eggs is what makes the cream puffs rise so don’t try to beat them in all at once.)

4. Drop batter by teaspoonfuls (about the size of a quarter) onto a greased baking sheet, approximately 1 inch apart. Bake in a 400 degree oven for 20-25 minutes. Puffs will be golden brown, dry and sound hollow when tapped. Store in an airtight container for 2 days until ready to use or freeze up to 2 weeks. Here’s another good Cream Puff recipe.

Tuna Salad
(Makes 3-4 cups)

3 cans of tuna, drained (6 ounce)
3-4 teaspoons sweet pickle relish
2 Tablespoons lemon juice
1/4 cup finely chopped onion
1/4 cup finely chopped celery
Mayonnaise to moisten (1/2 -1 cup)

1. Mix together drained tuna, lemon juice, relish, onion and celery.

2. Add mayonnaise one large tablespoon at a time until tuna is moist and creamy. Refrigerate until ready to use.

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Chicken Salad Tea Sandwiches with Smoked Almonds


…a tasty sandwich from our dear customer, Julie E. in California!

Makes 48 tea sandwiches.

3 cups chicken broth
2 whole boneless chicken breasts with skin, halved (about 1 1/2 pounds)
1 cup mayonnaise
1/4 cup minced shallot
1/4 cup minced apple (optional)
1 1/2 tsp. minced fresh tarragon leaves
Salt and pepper to taste
24 thin slices of bread
1/2 cup finely chopped smoked almonds (about 2 ounces)
1/2 cup softened butter

1. In a deep 10″ covered skillet, bring broth to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once. Approximately 7 minutes.

2. Remove skillet from heat and cool chicken, covered, in cooking liquid 20 minutes. Discard skin and shred chicken fine.

3. In a bowl, stir together chicken, 1/2 cup mayonnaise, shallot, tarragon & apple. Salt and pepper to taste.

4. Thinly butter all slices of bread. Spread 12 slices with the chicken mixture and top with remaining 12 bread slices, butter down. Press gently together. (At this point you can wrap each sandwich in plastic wrap and refrigerate until the next day if desired.)

5. Trim crusts and cut each sandwich in half and then half again, making either squares or triangles.

6. Put chopped, smoked almonds on a small plate. Spread one or all edges of each sandwich with remaining mayonnaise and roll edges in almonds.

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