Tag Archives: tea sandwiches

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.

Are you planning a tea party? You’re invited to visit Teapots ‘n More and browse our latest selection of bone china teapots, tea accessories, tea cups, tea miniatures and english bone china tea sets.

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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.

You’re invited to visit Teapots ‘n More for lovely english bone china teapots, tea accessories, tea cups, tea miniatures and bone china tea sets.

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
Mayonaisse
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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