Category Archives: Sandwiches

Chicken salad croissant sandwiches

croissant (Small)
Chicken Salad Croissant Sandwiches
(from the kitchen of Kathy Ma)

Purchase a package of Southwest Chicken Salad at Costco – you find it in the deli section

Add 3 stalks of diced celery
Add 1 c. chopped craisins
Add 1 c. chopped nuts (pecans)

Mix everything together and spread on croissants or bread.

Carrot Raisin Tea Sandwiches

(For a printable version, click here)

carrot (Small)
Carrot-Raisin Tea Sandwiches
(From the kitchen of Susie Quon
original recipe from What’s Cooking America)
Yields: 8 whole sandwiches
Prep time: 10 min

Ingredients:

1 cup grated carrots
8 ounces (1/2 can) prepared cream cheese frosting
8 ounces cream cheese, softened
1/4 cup finely chopped walnuts or pecans
4 slices cinnamon raisin bread*

*Choose the best-quality bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

Preparation:

  • In a medium bowl, combine grated carrots, cream cheese frosting, cream cheese, and chopped walnuts or pecans.
  • Spread one side of two slices of bread with the carrot/frosting mixture (about 1/4-inch thick). Top with the remaining two bread slices.
  • Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
  • Yields 2 whole sandwiches or 4 halves or 8 fourths.

Making Sandwiches Ahead of Time:
If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.

When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.

Cucumber, hummus, and lemon tea sandwiches

For a printable version, click here
Hummus recipe (printable version here)

hummus (Small)
Cucumber, hummus, and lemon tea sandwiches
(From the kitchen of Linda Won, recipe from CHOW)

1/2 medium English cucumber (about 8 ounces)
1 teaspoon kosher salt, plus more as needed
1 1/2 medium lemons
8 slices nutty oat bread
1 cup hummus
Freshly ground black pepper
INSTRUCTIONS
  1. Using a mandoline or a very sharp knife, slice the cucumber into paper-thin rounds, about 1/16 inch thick. Place the slices in a colander or sieve set over a bowl, sprinkle them with the measured salt, and toss to combine. Set aside to drain for 15 to 20 minutes.
  2. Meanwhile, using the mandoline or very sharp knife, slice the lemons into paper-thin rounds about 1/16 inch thick, removing any seeds as you go; set them aside.
  3. Using a rolling pin, flatten each slice of bread to half its original thickness. Spread 2 tablespoons of the hummus evenly on 1 side of each slice of bread and season with salt and pepper; set aside.
  4. When the cucumbers are ready, lightly blot them with paper towels to remove any excess moisture. Shingle the cucumber slices over the hummus on 4 slices of bread (about 12 slices per sandwich). Top the cucumbers with a layer of lemon slices (about 4 slices per sandwich).
  5. Close the sandwiches with the remaining slices of bread. Trim the crusts, and make 2 diagonal cuts on each sandwich to form 4 triangles.