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Tea Recipes
Delightfully old-fashioned, party sandwiches add a delicious touch of class to any summer celebration.
 
Ham and Relish

These sweet sandwiches are a hit with customers at Norma’s Meats in Winnipeg. Sometimes simplicity is the key when it comes to making this favorite flavour combination.

1/3 cup

mayonnaise

75 ml

1/3 cup

sweet relish

75 ml

1/4 tsp

pepper

1 ml

12 oz

black forest ham, cubed

375g

16

thin slices white or whole
wheat sandwich bread

375g

1/3 cup

butter, softened

75 ml

In a large bowl, stir together mayonnaise, relish and pepper set aside

In food processor, pulse Black Forest ham until consistency of course bread crumbs. Add to mayonnaise mixture, stir to combine.

Spread each bread slice with butter. Spread ham evenly over half of the bread press lightly. (Make-ahead: Place on rimmed baking sheet and cover with damp tea towel cover tightly with plastic wrap and refrigerate for up to 24 hours.) Trim crusts from bread. Cut each sandwich into four squares.

Makes 32 sandwiches. Per sandwich: about 79 cal, 3g pro, 5 g total fat (2g sat. fat), 6 g carb, trace fibre, 13 mg chol, 255 mg sodium.
 
Baby Shrimp Heart Tea Sandwiches

Toronto caterer Dinah Koo of Koo and Co. receives daily orders for trays of her updated classic tea sandwiches. The fun shapes, from hearts and pinwheels to checkerboards and ribbons, appeal to the young and the younger-at-heart.

12oz

frozen cooked baby shrimp, thawed

375 g

1/3 cup

mayonnaise

75 ml

2 tsp

finely chopped fresh dill

10 ml

24

thin slices egg or white sandwich bread

1/3 cup

butter softened

75 ml

1 bunch

dill sprigs

In sieve set over bowl, press shrimp firmly to remove any liquid

In bowl, combine shrimp with mayonnaise and dill set aside.
(Make-ahead: Cover and refrigerate for up to 4 hours.)

Using 2-inch (5cm) heart-shaped cutter, cut two hearts from each slice of bread. Set half of the hearts aside. Using 1-inch (2.5cm) heart-shaped cutter, cut heart shape from centre of remaining hearts. Reserve cutouts for another use.

Spread whole hearts and heart rings with butter. Top each whole heart with heart ring, butter side down. Fill centre with heaping tablespoonful (15 ml) of the shrimp mixture. Garnish with dill sprig.

akes 24 sandwiches.

Per sandwich: about 119 cal 5 g pro, 6 g total fat (2 g sat fat), 10 g carb, trace fibre, 48 mg chol, 176 mg sodium.
 
Lobster Tea Sandwiches

At The Calla Lily Victorian Tea Room in Bedford N.S., proprietor Andrea MacRae uses only the freshest lobster to make these popular dainties.

1

can (11.3 oz/320 g) frozen lobster, thawed

1

2 tbsp

lemon juice

25 ml

12

thin slices white or egg sandwich bread

12

¼ cup

butter, softened

50 ml

¼ cup

coleslaw dressing

50 ml

In a sieve set over bowl, press lobster to remove liquid. Pick through and discard any cartilage. In a bowl and using fork, break up big chunks of lobster. Sprinkle with lemon juice, stir gently. Let stand for 5 minutes set aside. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Spread each bread slice with butter, then coleslaw dressing. Spoon lobster evenly on half of the bread press lightly. (Make-ahead: Cover and refrigerate for up to 8 hours.)

With serrated knife, trim crusts from bread. Cut each sandwich into four triangles.

Makes 24 sandwiches.

Per sandwich: about 71 cal, 4 g pro, 3 g total fat (1 G SAT FAT), 6 g carb, trace fibre, 18 mg chol, 163 mg sodium.
 
Waldorf Chicken Salad Tea Sandwiches

The Calla Lily Victorian Tea Room sells these sandwiches for high tea as well as for special occasions such as bridal showers. The filling’s appeal comes from its subtle sweetness and crunch.

1 ½ cups

finely diced cooked chicken

375 ml

½ cup

finely diced Granny Smith apple

125 ml

1/3 cup

chopped walnuts

75 ml

¼ cup

finely diced celery

50 ml

¼ cup

golden raisins

50 ml

1

green onion, minced

1

8

thin slices each white and whole sandwich bread

8

1/3 cup

butter, softened

75 ml

Dressing:

½ cup

mayonnaise

125 ml

¼ cup

sour cream

50 ml

2 tbsp

cider vinegar

25 ml

1 ½ tsp

liquid honey

7 ml

¼ tsp

pepper

1 ml

Dressing: In a large bowl, whisk together mayonnaise, sour cream, vinegar, honey and pepper.

Add chicken, apple, walnuts, celery, raisins and green onion stir to combine. (Make-ahead: cover with plastic wrap and refrigerate for up to 2 hours.)

Spread each bread slice with butter. Spread chicken filling evenly over whole wheat bread slices. Top with white bread slices press lightly. (Make-ahead: place on rimmed baking sheet and cover with damp tea towel cover tightly with plastic wrap and refrigerate for up to 24 hours.)

Trim crusts from bread. Cut each sandwich into four ¾ x 3-inch (2 x 8 cm) fingers.

Makes 32 sandwiches.

Per sandwich: about 98 cal, 4 g pro, 6 g total fat (2 g sat. fat), 7 g carb, 1 g fibre, 14 mg chol, 104 mg sodium.

MTIP: To cook chicken: In shallow saucepan, bring 3 inches (8 cm) water, bay leaf, strip lemon rind and pinch each salt and pepper to simmer over medium heat. Add 2 boneless skinless chicken breasts cover and reduce heat to medium-low poach until no longer pink inside, about 10 minutes. Remove and refrigerate until cool.
 
Tuna Pecan Tea Sandwiches

The ladies of the Lucy Maud Montgomery Chapter of the International Order of the Daughters of the Empire in Prince Edward Island serve these sandwiches on trays attractively garnished with sweet pickles and parsley.

2

cans tuna, drained

2

½ cup

cream cheese, softened

125 ml

1/3 cup

mayonnaise

75 ml

¼ cup

green olives, pitted and finely chopped

50 ml

¼ cup

chopped pecans

50 ml

½ tsp

pepper

2 ml

16

thin slices egg, white or whole wheat sandwich bread

16

1/3 cup

butter, softened

75 ml

In a bowl, flake tuna with fork.

In separate large bowl and using wooden spoon, beat together cream cheese and mayonnaise add olives, pecans and pepper add tuna and stir to combine.

Spread each bread slice with butter. Spread tuna mixture evenly over half of the slices of bread. Top with remaining bread press lightly. (Make-ahead: place on rimmed baking sheet and cover with damp tea towel cover with plastic wrap and refrigerate for up to 24 hours.)

Trim crusts from bread. Cut each sandwich into four squares.

Makes 32 sandwiches.

Per sandwich: about 104 cal, 4 g pro, 7 g total fat (2 g sat. fat), 7 g carb, trace fibre, 21 mg chol, 167 mg sodium.