Herbed Cream Cheese Tea Sandwiches
INGREDIENTS
8 Ounces Softened Cream Cheese
½ Cup Chopped Fresh Herb Leaves: Parsley, Watercress, Basil
Chervil, Chives or Any Combination
1 Tablespoon Fresh Squeezed Lemon Juice
1/8 Teaspoon Hot Pepper Sauce
8 Slices White Bread With Crusts Removed
Paprika
In a medium mixing bowl, combine the cream cheese, herbs, lemon juice and hot pepper sauce. Spread about 2 tablespoons of the softened mixture on each slice of bread. Sprinkle with the paprika. Put the slices together to make 4 sandwiches. Using a serrated knife, cut them diagonally into quarters.
Smoked Salmon Tea Sandwiches
INGREDIENTS
16 Very Thin Slices White Bread
6 Tablespoons Softened Butter or Whipped Cream Cheese
6 Ounces Very Thinly Sliced Smoked Salmon
Lightly spread butter on each bread slice. Arrange salmon on buttered side of bread. Trim to fit. Top with another slice and trim crusts and cut each sandwich on the diagonal into quarters. Makes 32 Tea Sandwiches
English Cucumber Sandwiches
Totally English and are a necessity at an English Tea! Use a mandolin to make the thinnest cucumber slices.
INGREDIENTS
1 Seedless English Cucumber
½ Teaspoon Salt
5 Tablespoons Softened Butter
16 Very Thin Slices White Bread
32 Fresh Mint Leaves (optional)
Cut cucumber lengthwise in half and remove soft seed area in the center. Cut cucumber crosswise into paper thin slices. In colander set over bowl, toss cucumber and salt. Cover and refrigerate 30 minutes. Stir occasionally. Discard liquid in bowl. Pat cucumber slices dry with paper towels. Lightly spread butter on each bread slice. Arrange cucumber on 8 buttered slices. Place 1 mint leaf (if you are using the mint) in each corner of the bread. Top with the remaining bread slices. Trim the crusts and cut each sandwich on the diagonal into quarters. Makes 32 tea sandwiches
Classic Italian Hero
INGREDIENTS
¼ Cup Vinaigrette
One 12 Ounces Loaf Italian Bread
5 Ounces Sliced Hot or Sweet Capocollo, Prosciutto, Soppressata and Salimi
5 Ounces Sliced Mozzarella Chesese
Shredded Romaine Lettuce, Arugula, Peperoncini, Basil Leaves, Roasted Red Peppers, Very Thinly Sliced Red Onions, Pesto, Olivaca and Sliced Rip Tomatoes
Add to or leave out any ingredient to this classic.
Vinaigrette
1/3 Cup Wine Vinegar
2 Crushed Garlic Cloves
1 Tablespoon Fresh Oregano
½ Tablespoon Fresh Basil
2 Drops Tabasco
2/3 Cups Olive Oil
In a container with a tight fitting lid, add all of the ingredients and shake well.
Prepare vinaigrette. Cut bread horizontally in half. Remove enough soft center from each half to make a 1 inch shell. Brush vinaigrette evenly over cut sides of the bread. Layer meats and cheese on the bottom half of the bread. Top with additional ingredients of your choice. Replace top half of the bread. If you’re not serving right away, wrap the sandwich in foil and refrigerate up to 4 hours. Cut into 4 pieces. Makes 4 sandwiches.
Low Fat Reuben Sandwich
INGREDIENTS
8 Slices Dark Rye or Pumpernickel Bread
¼ Cup Nonfat Thousand Island Salad Dressing
8 Ounces Thinly Sliced Low Fat Corned Beef, Turkey or Chicken
½ Cup Sauerkraut (rinsed & well drained)
1 Cup (4 ounces) Shredded Low Fat Swiss Cheese
Lay out the bread slices on a clean work surface and spread the tops with salad dressing. Top 4 slices with the meat of your choice, sauerkraut and cheese. Cover with the remaining bread slices, dressing side down.
Grease a large skillet with NONSTICK cooking spray and place over medium heat. Cook 2 sandwiches at a time until the bread toasts and the cheese melts – turning only once (5 minutes on each side). Repeat with the remaining sandwiches, keeping the first batch warm while frying the second batch. Serve warm. 4 servings.
Italian Sausage & Peppers
INGREDIENTS
2 Pounds Italian Sausage
2 Large Sliced Onions
1 Large Sliced Red Pepper
1 Large Sliced Green Pepper
Olive Oil
Salt & Pepper
Pre-heat oven to 350° F. Place sausage on a sheet pan with a cup of water. Place in oven for 20 minutes. Check at 15 minutes to make certain that the water has not evaporated (if it has then add a little more water & continue to cook). Heat a large sauté pan and add to tablespoons olive oil and onions. Allow to cook for 2 minutes and then add the peppers. Add salt & pepper to taste and cook another 12 minutes over medium heat. Remove sausage from oven and allow to cool. Add the sausage to the onions and peppers and reheat together. Serve as is or on a roll.
