Tea Party Sandwhiches

Sometimes I really do think the universe conspires in our favor, and when it does it really makes me smile. Some big news might be coming which would be related to that, but I'll save that for next week. But on a smaller scale, last night rather than get out of class super late, my lab was fortuitously pushed up and I got home early enough that I could spend the night with Nick. We had nothing planned for dinner so we ordered Domino's and watched Must Love Dogs. It was nice to actually be able to spend our anniversary together. It definitely made it that much more special.

And to boot my class for this morning was canceled so I get to hang out and slept late. A good week indeed.

~***~

There's something intensely cute yet satisfying about finger foods, the smaller the better. And in the case of going to any occasion that serves them, you feel a lot less guilty when you eat 20 of anything. Really that just adds up to being an appetizer, so why not eat another 20 and get your full meal in?

Tea sandwiches are a great addition to any appetizer plate and you can be as traditional or creative as you want. The key to making them is to remember that the sandwiches are meant to be dainty not overly stuffed with fillings. Here are three that I served at my last tea party, plus a two I have served in the past.

Traditional Cucumber
-very thinly sliced cucumbers
-softened cream cheese
-white bread with no crusts
-FRESH dill (optional)
1. Spread a thin layer of cream cheese on both sides of the bread.
2. Place 2 layers of cucumbers in the middle.
3. Cut into 4 triangles.

Sundried Tomato and Pesto (taken from Harmony Tea Room)
-Trader Joe's Sundried Tomatoes (also processed in a food process, I would do this AFTER the pesto)
-Fresh Pesto (basil, cashews, parmesan cheese, olive oil to taste in a food processor)
-white bread with no crusts
1. On slice one, spread pesto, on slice two spread sundried tomatoes.
2. Put two slices together so that spreads are not touching, then close with a third slice of bread.
3. Cut into 4 triangles or rectangles.

Grilled Ham & Cheese with Apricot Jam
-Thinly sliced ham (1/4-1/3 of a pound is usually enough for a small party)
-American Cheese (cheddar could also work)
-Apricot Jam
-Potato bread with crusts
1. Place two slices of ham on bread with once slice of cheese.
2. Spread Apricot jam on one side of the bread.
3. Cook in a skillet with butter until golden brown on each side.
4. When sandwich cools cut into four rectangles.

Smoked Salmon and Marscapone Cheese
-Smoked salmon
-Room temperature Marscapone cheese
-crustless Pumpernickle bread
-Capers or mixed greens (optional)
1. Assemble like a normal sandwich. (That wasn't too hard!)
2. Cut into rectangle

Goat Cheese and Roasted Red Pepper
-Softened goat cheese (not crumbled, in the block variety. Also, I wouldn't use spreadable, it doesn't have as much of a kick to it.)
-1/2 of a roasted red pepper cut into thin slices
-mixed greens
-crustless multi grain bread (or white)
1. Assemble & cut!

If you need help softening the cheese I usually put some into a little bowl and microwave it for 5-15 seconds depending on how cold it is, stir and then check to see if it needs more and continue until softened (but not boiling hot or liquidy).