Bloody Mary Tea Sandwiches Recipes

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CARAWAY BLOODY MARYS WITH MINI REUBENS

Provided by Molly Yeh

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 20



Caraway Bloody Marys with Mini Reubens image

Steps:

  • For the mini Reubens: Preheat the broiler. Fit a rack 8 to 6 inches from the heat source.
  • Brush the melted butter over each bread slice. Flip over and add a layer of Russian dressing to each slice, followed by a piece of cheese. Layer the corned beef on half the bread slices, followed by a spoonful of sauerkraut. Build 3 sandwiches with the remaining slices, cheese-side down.
  • Broil, flipping halfway through, until brown and toasty, about 4 minutes. (Keep an eye on this so that it doesn't burn.) Cut off the crusts and slice each sandwich into 4 squares. Place a cornichon, the sandwich and another cornichon on a skewer. Repeat to make 5 more skewers.
  • For the Bloody Marys: Mix together the tomato juice, vodka, brine, hot sauce, lime juice, celery salt, Worcestershire sauce, caraway seeds, horseradish, sugar, garlic and a few turns of black pepper in a pitcher. Taste and adjust the seasonings as desired. Garnish with celery stalks and the Reuben skewers. Serve the remaining mini Reubens on the side.

2 tablespoons unsalted butter, melted
6 slices rye bread
1/4 cup Russian dressing
3 slices Swiss cheese
3 ounces sliced deli corned beef
1/2 cup drained sauerkraut (save some brine for the Bloody Marys)
6 cornichon pickles
4 cups tomato juice
1 cup vodka
2 tablespoons sauerkraut brine
1 tablespoon hot sauce, preferably Crystal, or more to taste
1 tablespoon lime juice
1 1/2 teaspoons celery salt, plus more for garnish
1 1/2 teaspoons Worcestershire sauce
1 teaspoon ground caraway seeds
1 teaspoon ground horseradish
1 teaspoon sugar
4 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 head celery

BLOODY MARY TEA SANDWICHES

Provided by Valerie Bertinelli

Categories     appetizer

Time 25m

Yield 10 servings

Number Of Ingredients 11



Bloody Mary Tea Sandwiches image

Steps:

  • Stir together the cream cheese, celery, olives, Cajun seasoning, anchovy paste and lemon zest in a medium bowl until well blended.
  • Place the white bread slices on a work surface, and spread about 2 tablespoons of the cream cheese mixture on each slice. Place the wheat bread slices on the work surface; top each with 4 tomato slices in a single layer, and add a few arugula leaves. Place the white bread slices, cream cheese-side down, on the wheat bread slices.
  • Using a serrated knife, remove the crusts from the sandwiches with a gentle sawing motion, and then cut each sandwich into 4 triangular tea sandwiches.
  • Cover with plastic wrap and chill until ready to serve. Garnish each tea sandwich with a slice of pickled okra, if desired.

One 8-ounce package cream cheese, softened
1/2 cup finely chopped celery (about 1 stalk)
1/4 cup pimiento-stuffed green olives, drained and finely chopped
1/2 tablespoon Cajun seasoning
1/2 teaspoon anchovy paste
1/2 teaspoon lemon zest
10 slices white sandwich bread
10 slices whole-wheat sandwich bread
Forty 1/8-inch-thick plum tomato slices (4 to 5 medium-size plum tomatoes)
2 cups loosely packed baby arugula
Pickled okra or jalapeno, sliced, for garnish, optional

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