Tuesday, December 27, 2011

Tea Sandwiches

The must at a hi-tea are tea sandwiches. If the number of guests were less I would have made more sandwiches and a larger variety of them, but this was OK. I hate being in the kitchen for a long time while your guests are there for many reasons– 1. I'm not enjoying the party that I worked hard for! 2. Your guests have arrived for a party and although food and drinks are a part of it, it's not all of it and 3. It's very possible to still have a great menu and spread on the table without stressing at the last minute.

Whenever I'd discuss entertaining with my 'entertaining guru' Denise, she would work on the menu first with a plan of action, so this way the grocery shopping is done in advance, prep work can get a head start and some things that can be made ahead can be done. 

For the chicken salad sandwiches I got a 4 lb rotisserie chicken and shredded the entire chicken. Used half of it for the sandwich and the other half I used to make Chicken Masala
I also just saw Melissa d'Arabian on the Food Network make Chicken Pot Pie Turnovers with left over chicken and will try that the next time we get a rotisserie chicken. 

Chicken Salad Sandwiches
Makes 12 sandwiches

2 1/2 cups of shredded rotisserie chicken or left over chicken
2 cups of low-fat mayonnaise
4 spring onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, minced
1 tsp mustard
1 tsp lemon zest
1 Jalapeño, minced (or more if you want it spicier)
2–3 tbsp cilantro or parsley.
Salt, to taste
Freshly ground pepper
24 slices sandwich bread, of your choice

Mix the above in a large bowl and taste, season accordingly. 
Do ahead, cover and refrigerate. 

Remove the sides of the sandwich breads and generously butter both slices and then spread the chicken salad to one side. 
Cut the sandwich into three long strips or into 4 triangles and serve. 

It is best to make the sandwiches before serving, but you can make them a few hours earlier too, as long as it is stored in a cool temperature. 

Cucumber Cream Cheese and Dill Sandwiches
Makes 12

1 8oz tub of cream cheese
2–3 tbsp of fresh dil
Salt, to taste
3 tsp freshly ground black pepper
1 large cucumber
1 tsp vinegar

Mix the first four ingredients in a large bowl.
Do ahead, cover and refrigerate. 

Wash and thinly slice the cucumber (leave the skin on).
Toss with vinegar and salt. 
Set aside for 15 minutes, drain the excess water out and compile sandwiches.

If you have any left over cream cheese, add some Zatar seasoning into it along with more black pepper, mix well and roll it in shrink wrap to create a log and freeze it. Slice and serve it on crackers for the next time you have a party.

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