Tea time treats typically include a selection of finger sandwiches, along with scones with jam and clotted cream, and teeny little desserts. In a fancy tearoom, these are usually served on a tiered serving tray, so let us start at the bottom and work up.
First come the finger sandwiches.
Most of these dainty delectables are easy to make at home. A few of the common sandwich selections are egg salad with watercress, smoked salmon, and cucumber and cream cheese. Really though, as far as sandwich selection goes, the sky is the limit, as long as you remember one important rule: the sandwiches should be daintily sized, and easily nibbled. Do not, therefore, stack a hoagie and pass it around to your guests.
For some interesting sandwich options, try one of the following fillings:
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Nutty Chicken Sandwiches (From AWW Finger Foods)
*Reduce this recipe as needed, as it makes a large quantity of sandwiches.
1 1/2 cups finely chopped cooked chicken
1 stick celery, finely chopped
1 1/2 tbsp sour cream
2 tbsp mayonnaise
1/3 cup pistachios
Combine chicken, celery, sour cream, mayonnaise, and nuts in a bowl; mix well. Spread 5 slices of bread with half the mixture
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From Food Network Host, Sandra lee:
Prosciutto Melon Tea Sandwiches:
Place prosciutto on 1 slice of bread. Top with some melon and another slice of bread.
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When making your sandwiches, remember that bread is best thin. Cut it yourself if you can, or try flattening pre-sliced bread slightly with a rolling pin. Remove the crusts. Cut the sandwiches into quarters or 2 inch slices. For a very fancy take, try cutting the bread first with cookie cutters, or making sandwich rolls.
A handy serving tip is to serving the sandwiches on leaves of iceberg lettuce to keep the bread soft and moist.
Dust, the crumbs from your lap. Tomorrow, we will continue our climb up the serving tray.
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