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.
(For a printable version, click here)
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
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.
- 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.
For a printable version, click here
Hummus recipe (printable version here)
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
- 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.
- 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.
- 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.
- 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).
- Close the sandwiches with the remaining slices of bread. Trim the crusts, and make 2 diagonal cuts on each sandwich to form 4 triangles.