Bite-Sized Sandwiches for Tea Time!

Since we’re on the tea theme, I’m going to suggest a few different types of sandwiches you can serve with your afternoon tea (or even just for lunch)!

Cucumber/Dill Sandwiches

For about 5-6 sandwiches…

·      1 cucumber, sliced thinly width-wide (cutting circles)

·      2 tbsp fresh or dried dill

·      Butter, softened (for spreading)

·      Half a loaf of bread (any type you prefer)

Cut the loaf into 10-12 slices (or fewer slices depending on how thick you like your bread slices). Remove the crust from all of the slices. Spread one side of each slice with butter, layer every other slice with cucumber slices, and sprinkle with some of the dill. Close the sandwiches, and cut into whatever size sandwiches you want. Enjoy!

Smoked Salmon Sandwiches

For about 5-6 sandwiches…

·      Half a loaf of bread

·      4 oz smoked salmon, cut into slices/pieces

·      Half a red onion, sliced into thin strips

·      Cream cheese, softened (for spreading)

Cut the loaf into 10-12 slices (or fewer slices depending on how thick you like your bread slices). Remove the crust from all of the slices. Spread one side of each slice with cream cheese, layer a couple pieces of smoked salmon on every other slice, and place some slices of red onion on the salmon. Close the sandwiches, and cut them into whatever size sandwiches you want. Enjoy!

Smoked Rainbow Trout (or any other smoked fish)

For about 5-6 sandwiches…

·      Half a loaf of bread

·      10 oz smoked rainbow trout/smoked fish, cut into slices/pieces

·      Half a red onion, sliced into thin strips

·      Butter, softened (for spreading)

·      Half a lemon (to squeeze)

Cut the loaf into 10-12 slices (or fewer slices depending on how thick you like your bread slices). Remove the crust from all of the slices. Spread one side of each slice with butter, layer a couple pieces of smoked fish on every other slice, place some slices of red onion on the salmon, and squeeze some lemon juice over it. Close the sandwiches, and cut them into whatever size sandwiches you want. Enjoy!

Curry Egg

For about 5-6 sandwiches…

·      5 large eggs, room temperature

·      ¼ tsp finely grated lemon zest

·      1.5 tsp lemon juice

·      ½ tsp curry powder

·      1/8 tsp dry mustard

·      ¼ cup mayonnaise

·      Salt and black pepper

Put the eggs in a large saucepan with cold water, and bring the saucepan to a boil. Cover the pan, remove from the heat, and let it stand for 10 minutes. Drain the water and cool under running water. Transfer the eggs to a bowl of ice water and let them sit until they’re completely cold, about 10-15 minutes. Peel the shells off the eggs and pat them dry. Finely chop the eggs and transfer to a medium-sized bowl, adding the rest of the ingredients and mashing them together. Cut the loaf into 10-12 slices (or fewer slices depending on how thick you like your bread slices). Remove the crust from all of the slices. Add the egg mixture to every other slice, close the sandwiches, and cut the sandwiches into whatever size you want. Enjoy!