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Tea Sandwiches Recipe

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This recipe for Tea Sandwiches, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane McElmury
Added: Sunday, November 4, 2007


1 loaf bread
Various fillings

1. Ordinary white breads made today are filled with preservatives that keep the bread fresh for days. Buy your bread several days in advance of the day you are going to make your tea sandwiches.

2. Breads with a more firm texture work well. Whole wheat and rye breads add a new dimension to the appearance and flavor of your tea sandwiches.

3. Freezing the bread slices makes for easier cutting especially when cutting fancy shapes. Freezing the bread will also produce smoother edges.

4. Spead butter on the bread to prevent the fillings from making the sandwiches soggy.

5. For the fillings, choose a variety of flavors, colors and textures.

6. Make the sandwiches small and choose a variety of shapes.

7. Avoid using lettuce, tomato, cucumber or bacon on tea sandwiches that you make in advance. They will become limp and soggy or they will make the sandwich soggy.

8. Garnish tea sandwiches with parsley, sieved egg yolk, pimento, olives, sprigs of mint, celery curls, etc.

9. Tea sandwiches can be make in advance. Use waxed paper so they can be layered and either frozen or refrigerated.




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