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.

Cream Cheese & Radish

Wheat Bread

Cream cheese (dairy or soy)

Thinly sliced radish

Fresh Ground Black Pepper

1.  Stack a few slices of bread on top of one another and cut into desired shapes (circles, squares, etc.).  Cut into the bread, eliminating the crusts.  2.  Cover bread with plastic wrap while assembling sandwiches so the bread does not dry out.  3.  Spread cream cheese onto bread.  4.  Place 1-3 thin slices of radish on top of cream cheese.  5.  Season with freshly ground black pepper. 

These may be served open-faced.

Assemble sandwiches and place on a pretty serving platter.  Cover the platter with dampened paper towels or plastic wrap to keep moist.

This Cream Cheese & Radish Sandwich recipe is copyrighted property of The Cat-Tea Corner © 1997-2004 The Cat-Tea Corner/JPB.  All rights reserved.  Recipes may not be reproduced in any form for any reason or purpose, nor included in any other recipe collection, online or offline, without written permission.  For reprint information, contact The Cat-Tea Corner through their website at www.catteacorner.com.

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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