recipes, finger sandwiches, tea, afternoon tea, high tea
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AFTERNOON TEA RECIPES - FINGER SANDWICHES

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Lapsang Souchong Egg Salad Sandwiches

3 tsp. Lapsang Souchong tea leaves
8 hard-boiled eggs    
3 Tbsp. mayonnaise    
2 tsp. finely chopped chives    
Pinch of salt, optional    
8 slices bread, any kind

 

Prepare Lapsang Souchong tea by placing tea in boiling water for about 10 minutes, letting steep until tea is strong.  Peel hard-boiled eggs and place in a large bowl.  Pour strong tea over eggs in bowl.  Place bowl in refrigerator and let eggs marinate for 36 hours.  Remove eggs to a separate bowl and mash coarsely with a spatula.  Add mayonnaise and chopped chives, mixing until evenly incorporated.  If desired, mix in salt.  Spread 2 tablespoons egg mixture over 4 slices of bread.  Cover with remaining 4 slices of bread.  Cut each sandwich into triangles.

 

Recipe above from A Little Indulgence -- TEA ©2005 CQ Products. The information is used by permission of CQ Products This is copyrighted property and may not be re-printed or used in any manner without proper authority from the publisher. Order A Little Indulgence -- TEA ©2005 from CQ Products today.

 

 

Ham & Pear Sandwiches*

6 to 12 slices French bread or sourdough baguette

2 tablespoons honey mustard

½ pound thinly sliced baked ham

1 large ripe pear, thinly sliced

¼ cup crumbled blue cheese

Yield: Makes 6 servings

Spread bread with mustard. Top with ham, pear and crumbled blue cheese.

Close sandwiches with remaining bread or serve open face.
*Recipe reprinted by permission of Bigelow Tea Company www.bigelowtea.com 

 

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