Finger Sandwiches or Tea Sandwiches

Bringing flavor, pizazz and panache to cooking

The first time I remember having Finger Sandwiches or Tea Sandwiches I was 6 years old and my grandmother, M’liss Godman Calvert – better known to us as E – was visiting from Memphis, TN. She took us to the Menger Hotel in downtown San Antonio for lunch and we had these little sandwiches that were really pretty and just my size. My grandmother loved “pretty food” that ladies in The South served at luncheons.

A few years before my parents died, we bought my mother “a proper tea set” and held an afternoon tea for the family. It included some great “tea sandwiches”. I’ve gather these recipes that my mother and grandmother would love from various sources. Enjoy!

Curried Chicken Tea Sandwiches

½ cup flaked Coconut

½ cup Almonds, chopped

1 8 oz package Cream Cheese, softened

2 Tbsp Orange Marmalade

1½ tsp Curry Powder

¼ tsp Salt

¼ tsp Pepper

2 cups Chicken, cooked and diced

12 ½-inch-thick Pumpernickel, Wheat, or White bread slices

3 Tbsp Green Onions, diced

My mother, grandmother and aunt

Bake coconut and almonds in shallow baking pans at 350°, stirring occasionally, 5 to 10 minutes or until toasted.

Stir together cream cheese and next 4 ingredients; gently stir in chicken. Spread evenly on bread slices; trim crusts, and cut each slice into 3 strips. Sprinkle evenly with coconut, almonds, and green onions.

Checkerboard Cheese Sandwiches

1 (10-ounce) block Extra-Sharp Cheddar, grated

1 (10-ounce) block Swiss Cheese, grated

1¼ cups Mayonnaise

1 (4-ounce) jar diced Pimientos, drained

1 tsp Onion Flakes

¼ tsp freshly ground Black Pepper

20 thin White Bread slices (Pepperidge Farm Very Thin White Bread)

20 thin Wheat Bread slices (Pepperidge Farm Very Thin Wheat Bread)

Garnishes: Grape Tomatoes and Black olives, secured with wooden toothpicks

Stir together first 6 ingredients. Spread half of mixture evenly on half of white bread slices; top with remaining half of white bread slices. Spread remaining half of mixture evenly on half of wheat bread slices; top with remaining half of wheat bread slices.

Remove crusts with a serrated knife; cut each sandwich into 4 squares. Arrange, stacked in pairs, on a serving plate in a checkerboard pattern, alternating white and wheat. Garnish each sandwich with either a Grape Tomato or a Black Olive.

Cucumber Sandwiches

1 (8-ounce) package Cream Cheese, softened

1/3 cup Mayonnaise

1 medium Cucumber, – English Cucumber works best – peeled, seeded, and finely chopped

¼ tsp Garlic Salt

½ tsp fresh Dill, chopped

20 thin White Bread slices (Pepperidge Farm Very Thin White Bread)

20 thin Wheat Bread slices (Pepperidge Farm Very Thin Wheat Bread)

Process cream cheese and mayonnaise in a blender or food processor until smooth, stopping once to scrape down sides.

Combine cream cheese mixture, cucumber, garlic salt, and dill. Spread cucumber mixture evenly onto white bread slices, and top with wheat bread.

Using a 2- to 3-inch round cutter, cut sandwiches, discarding edges. Or cut crusts from bread, discarding crusts, and cut sandwiches into quarters. Store cucumber sandwiches in an airtight container for up to 1 hour before serving.

Egg Salad Sandwiches

5 large Hardboiled Eggs, grated

2 Tbsp Celery, finely chopped

2 Tbsp Sweet Pickle Relish

2 Tbsp Mayonnaise

1 Tbsp Sour Cream

1 Tbsp Onion, grated

¾ tsp dried Salad Seasoning (McCormick Salad Seasoning)

½ tsp Dijon Mustard

¼ tsp Salt

¼ tsp Sugar

1/8 tsp freshly ground Black Pepper

22 thin White Bread slices (Pepperidge Farm Very Thin Sliced White Bread)

Combine first 11 ingredients in a bowl until blended. Cover and chill 3 hours.

Spread 2 tablespoons egg mixture evenly on 1 side of 11 bread slices. Top with remaining 11 bread slices. Cut each sandwich into 4 finger sandwiches.

Pimiento Cheese Sandwiches

3/4 cup Mayonnaise and 3/4 cup Miracle Whip OR 1½ cups Mayonnaise

1 4 oz jar Pimientos, drained and diced

1 tsp Worcestershire Sauce

1 tsp Onion, finely grated

¼ tsp Cayenne Pepper

1 8 oz package Extra-Sharp Cheddar cheese, finely shredded

1 8 oz package Medium Cheddar cheese, shredded with large grater holes

White, Wheat, Rye or Pumpernickel Bread, thinly sliced

If using Mayonnaise and Miracle Whip, mix them together. Fold the cheeses, onion, Worcestershire Sauce and cayenne into the mixture or, if not using Miracle Whip, into the Mayonnaise.

Spread on bread slice and cover with another slice of bread. Use cookie cutters to cut shapes out of the sandwiches, or remove the crusts and cut from corner to corner to make 4 triangles.

This will store for 1 to 1½ weeks, covered (if it lasts that long).

Ham Salad Sandwiches

2 cups Cooked Ham, finely chopped

½ cup Celery, finely diced

1 tsp Onion, grated

1/3 cup Mayonnaise

¾ tsp Yellow Mustard

12 slices White, Wheat, Rye or Pumpernickel Bread

Butter

In a medium bowl, combine ham, celery, onion, mayonnaise, and mustard. Lightly butter the bread slices. Spread 6 slices of bread with even portions of ham salad mixture and top with the other 6 slices. Cut each sandwich diagonally into quarters.

Watercress Sandwiches

½ cup Watercress sprigs

¼ cup Butter, softened

2 Tbsp Chives, finely chopped

8 slices large firm White Bread slices, crusts removed

¼ cup fresh Flat-Leaf Parsley leaves

½ 8 oz package of Cream Cheese, softened

Salt and Pepper, to taste

In food processor, with chopping blade, process watercress and parsley until finely chopped. Add butter, cream cheese, chives, salt and pepper; process until mixture turns green.

Spread mixture on half the bread slices and top with remaining slices. Cut each sandwich diagonally into 4 triangles.

Place on a tray or plate; cover with slightly damp paper towel and plastic wrap. Refrigerate until serving time.