samedi 25 juin 2016

More Afternoon Tea sandwiches (SpecialTeas)

 
Roast Beef sandwiches with horseradish sauce
Makes 16 pièces
  • 2 tablespoons mayonnaise
  • 1 tablespoon prepared horseradish
  • 8 thin slices white bread
  • Unsalted butter
  • 4 ounces thinly sliced roast beef
  • Salt and pepper, to taste
  1. Combine mayonnaise and horseradish in a small bowl ; set aside.
  2. Spread each slice of bread with a thin coating of butter.
  3. Put 1 ounce of roast beef on each of 4 slices of bread, folding it to conform to the size of the bread ; season with salt and pepper and spoon a teaspoon of the horseradish sauce over the beef on each sandwich.
  4. If you would like a sharper taste, use 1½ teaspoons of the sauce.
  5. Top the sandwiches with the remaining bread slices ; trim the crusts and cut each sandwich into 4 pièces.

Waldorf chicken salad sandwiches
Makes 12 pièces

Salad
  • 3 cups cooked chicken, medium diced
  • ¾ cup walnuts, coarsely chopped
  • ¾ cup Granny Smith apples, small diced
  • ½ cup golden raisins
  • ½ cup celery, small diced
  • 2 scallions, finely sliced
  • Salt and pepper, to taste
Dressing
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ¼ cup cider vinegar
  • 1 tablespoon honey

  • 6 thin slices whole wheat bread
  • Unsalted butter
  1. Place the salad ingrédients in a large bowl, tossing to combine.
  2. In a smaller bowl, whisk the dressing ingrédients together ; pour the dressing over the salad and mix well ; season with salt and pepper and chill about 2 hours.
  3. To assemble the sandwiches, spread the bread with a thin coating of butter.
  4. Spread 2 to 3 tablespoons Waldorf Chicken Salad on each of the 3 slices of bread ; top the sandwiches with the remaining bread.
  5. Trim the crusts and cut each sandwich into 4 pièces.

Curried tuna salad sandwiches
Makes 12 sandwiches
  • 1 3¼-ounce can solid white tuna, drained
  • 1 tablespoon finely sliced scallion
  • 3 tablespoons currants
  • 3 tablespoons finely chopped walnuts
  • ½ cup mayonnaise
  • 1½ teaspoons curry powder
  • 3 thin slices white bread
  • 3 thin slices whole wheat bread
  • Unsalted butter
  1. Put the tuna in a small bowl, flaking with a fork to separate the meat ; add the scallion, the currants, the walnuts, the mayonnaise and the curry powder, and mix well.
  2. Making it the day before allows time for the flavors to meld ; this salad will stay in the refrigerator for a maximum of 3 days.
  3. To assemble the sandwiches, spread the slices of bread with a thin coating of butter.
  4. Divide the curried tuna salad between the 3 slices of white bread, spreading it evenly ; Cover each sandwich with the whole wheat bread slices.
  5. Trim the crusts and cut each sandwich into 4 pièces
HAVE A NICE AFTERNOON TEA