Tea Sandwiches
Tea Sandwiches
Tea Sandwiches so called because they were served with Tea, originated in 1840 (in the UK) as a way to hold off hunger between lunch and dinner. They are typically the first course of a three course Tea, along with baked goods such as scones and sweets like tartlets or chocolate. They are also called finger sandwiches because they are meant to be eaten in a few bites with your hands. While growing up in Montreal they were known as party sandwiches that you’d purchase from a popular local deli and often appeared at events such as brunches and birthday parties. Party sandwiches happen to have been one of my Mom’s favorite things and so I thought these would be perfect as part of a Mother’s Day Lunch / Brunch. These are delicious, easy to make with a variety of fillings and can be enjoyed anytime without occasion. That’s how my Mom liked them!
Makes approx. 30 sandwiches
(the size of the bread will determine how many cuts you get per sandwich)
Note: It’s recommended to make both the Carrot Lox and Herbed Cream Cheese at least a day before or longer for best results. For convenience you can make the Tofu Salad and Chickpea Tuna beforehand as well. Leaving only minor prep and assembly for the day you want to serve them.
Ingredients:
Curry Egg Salad
6 slices of White Sandwich Bread (the kind that comes in a bag)
16 oz (454 g) Extra Firm Tofu drained and roughly chopped
1 Green Onion sliced thin
1/3 cup (76.6 g) Vegan Mayo
1 Tbsp (15 g) Dijon or Yellow Mustard
1/4 tsp (1.42 g) Kala Namak (Black Salt)
don’t skip on this, it’s what really gives the tofu its eggy flavor)
1/4 -1/2 tsp ( 2 g) Turmeric Powder
1/2 tsp (2 g) Curry Powder
1/2 tsp (2 g) Smoked Paprika
Salt & Pepper to taste
1 cup Arugula
1-2 tsp (5-10 g) of softened Vegan Butter
Chickpea Tuna Salad
6 slices of Wholewheat Sandwich Bread
15.5 oz can (439 g) of Garbanzo Beans drained and rinsed
1/4 cup (58 g) Vegan Mayo
1 rib of Celery diced
2 tsp (10 g) of Dijon or Yellow Mustard
1 Tbsp (15 g) Nori Seaweed chopped fine ( you can use any type of seaweed sheet or snack)
Optional: 2 tsp (10 g) fresh Dill chopped
Salt & Pepper to taste
2 tsp (10 g) of softened Vegan Butter
Carrot Lox & Herbed Cream Cheese
4 slices of Pumpernickel Bread
2 medium Carrots peeled, then cut into ribbons
1/3 cup (79 ml) Water
3 tsp (15 ml) Soy Sauce
1 tsp (5 ml) Maple Syrup
1 tsp Sesame Oil
1 tsp (5 g) Dill chopped
1 Tbsp (15 g) Nori Seaweed chopped fine
few dashes of Liquid Smoke
pinch of Salt
2 Tbsp (30 g) Capers for garnish
Fresh Dill for garnish
Cucumber & Radish with Herbed Cream Cheese
6 slices of White or Wheat Sandwich Bread
4 Radish sliced thin
1/2 medium English Cucumber partially peeled and seeded (leave some green stripes)
Herbed Cream Cheese
5 oz (143 g) Vegan Cream Cheese brought to room temperature
1 Tbsp (15 g) chopped Chives
1 Tbsp (15 g) chopped Dill
1 Tbsp (15 g) Lemon Zest
Equipment needed:
Mandolin or Vegetable peeler
Serrated Knife
Sharp straight edge Knife
2 1/2” round Cookie Cutter
Large Platter
Directions
1. Make the curry egg salad by allowing the tofu to drain well for 20 minutes. Cut into about 1 inch cubes and then give the cubes a rough chop. add the chopped tofu to a large bowl. Add in the vegan mayo, mustard and spices and mix well. Set aside or refrigerate overnight.
2. Make the chickpea tuna salad by adding the rinsed and drained chickpeas to a large bowl. Using a fork, gently mash the chicpeas until very few whole chickpeas remain. Add in the vegan mayo, chopped celery, chopped seaweed, mustard and seasonings. Mix well and set aside or refridgerate overnight.
3. Make the carrot lox no later than the night before (the longer they marinate, the better the taste). Cut the carrot into ribbons using a mandolin or vegetable peeler. Blanch the carrots in boiling water for 3-5 minutes, they should be soft but still hold their shape. Add the blanched carrots to a bowl along with the toasted sesame oil, soy sauce, maple syrup, salt, liquid smoke and chopped seaweed. Mix well and store in the refrigerator in a sealed container overnight or for 2 days.
4. Make the herbed cream cheese by allowing the cream cheese to come to room temperature. Add the softened cheese to a bowl and add in the chopped herbs and mix well. Refrigerate overnight in a sealed container.
Make the Sandwiches
Curry Egg: Start with 2 slices of the white bread and lightly butter one side of each slice. Place a few pieces of arugula down on one side and a few tbsps of the egg salad on top. Pat down the egg salad and make sure not to over stuff the sandwich. Close the sandwich and using a sharp serrated knife, cut off the crust on all sides. Then using a sawing motion, gently cut the sandwich in half on the long side making 2 smaller sandwiches. (depending on the size of your bread you may get a third sandwich) Repeat until you’ve used up all 6 slices. (You can reuse any of the filling that comes out when cutting the crusts)
Chickpea Tuna: Start with 2 slices of wheat bread and lightly butter one side of eash slice. Placea few tbsps of the chickpea salad on one side and smooth it out evenly. Be careful not over stuff the sandwich. Close the sandwich and using the serrated knife cut the crust off of all sides. Then using a sawing motion, gently cut the sandwich into thirds on the long side. Repeat until you’ve used up all 6 slices. (You can reuse any of the filling that comes out when cutting the crusts)
Cucumber & Radish w/ Herbed Cream Cheese: you can use your choice of white or wheat bread for these. Start with 2 slices and spread a thin layer of slightly room temperature herbed cream cheese to both slices. Arrange one even layer of alternating cucumber and radish slices until you fill the side of the bread. Close the sandwich and cut the crust off all sides using a serrated knife. Cut the sandwich into 2 or 3 smaller sanwiches on the long side. You may need to use a sharp straight knife to help cut through the vegetable slices. Repeat until you’ve used all 6 slices.
Carrot Lox & Cream Cheese: Using the cookie cutter, cut out a total of 8 rounds from the slices of pumpernickel bread. Spread a thin layer of slightly room temperature herbed cream cheese on each. Layer a few pieces of the carrot lox on top. Garnish with some capers and a fresh sprig of dill.
Arrange all of the sandwiches on a large platter along with some greens or herbs for garnish and fresh fruit such as strawberries or grapes. Serve with your favorite tea or coffee.
