Dainty Tea Sandwiches

Choosing a favorite type of food for afternoon tea is difficult. I can never make up my mind if I like scones or tea sandwiches best! Tea sandwiches are always so tasty. Savory little bites of soft, light, crust less bread filled with creamy, crunchy, and flavorful fillings are always appealing to me. Or finger sandwiches made from hearty rye or a fragrant oat loaf are sure to please the palate of me and friends who stop by for tea. Crisp lettuce greens melded with the crunch of cucumbers, or tender radishes sliced onto a piece of buttered bread and sprinkled with mineral salts --- always pure delight. Even peanut butter and jam makes a delightful tea sandwich if cut into cute and dainty shapes. Cookie cutter sandwiches are always the best! Here are a few favorite recipes to share with you.

Lemon Tea Sandwiches

4 Tbsp. Earth Balance (or unsalted butter) at room temperature
6 thin slices whole wheat bread
1 lemon, sliced thinly and with seeds removed
Salt to taste (pepper optional)

Spread the Earth Balance on the whole grain bread slices. Cover half the slices with lemon slices and season with salt. Add the top slice of buttered bread. Cut off crusts and then cut each sandwich into quarters in a triangle shape. Makes 24 sandwiches.

Pineapple Tea Sandwiches

1 can (8 oz.) crushed pineapple
2 Tbsp. flour
1 c. finely chopped nuts
3/4 c. sugar
Veganaise
Sandwich bread, large loaf

into mixture to make a consistency easy for spreading. Place in Combine pineapple, flour, chopped nuts, and sugar in a large skillet. Cook over low heat until thick, stirring constantly. Allow mixture to cool. Then mix one or two tablespoons Veganaise into mixture and blend. Place in refrigerator and cool overnight. Remove crusts from sliced bread. Spread spread on bread (open-faced) and cut each slice into quarters. Garnish each with a mint leaf.

Carrot Tea Sandwiches

1 - 8 oz. Tofutti cream cheese, softened
1/2 cup Earth Balance (or butter)
4 carrots, finely grated (about 3/4 c.)
2 Tbsp. grated onion
2 Tbsp. minced green olives with pimento
Dash of salt

Mix all ingredients until blended and chill. Spread on sliced pumpernickel bread and top with second slice. Cut into quarters or pretty shapes. Garnish with herbs or eatable flowers. Minced celery can be added for variety in flavor and texture.

Herbed Walla Walla Sweet Onion Tea Sandwiches

1/2 cup Veganaise
2 tablespoons parsley, minced
2 tablespoons tarragon,
Fresh lemon juice
Hot pepper sauce
Salt
8 very thin slices white bread
1 to 2 Walla Walla Sweet Onions, sliced very thinly

Stir together Veganaise, parsley, and tarragon. Season with lemon juice, hot pepper sauce, and salt to taste. Spread 1 side of bread slices with the Veganaise mixture. Arrange the onion slices evenly on half the bread slices. Top with the remaining bread slices. Press gently together. Trim crusts and cut sandwiches into quarters or fingers.

In another bowl, chop 1/2 cup parsley. Dip the edges of the sandwiches in the parsley for a beautiful garnished effect.

Photo: Elm Street Antiques