Crisp Vegetable Tea Sandwiches Recipes
CRISP VEGETABLE TEA SANDWICHES
You can change the flavor of these simple sandwiches by varying the herbs you add to the cream cheese. Any favorites will work well alone or in combination.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 8
Number Of Ingredients 6
Steps:
- Place cream cheese and herbs in a bowl; stir with a rubber spatula until combined.
- Spread cream cheese mixture on 4 slices of bread; layer with cucumber and radish slices. Spread remaining slices of bread with butter. Place, butter side facing down, on radishes. Trim crusts; cut sandwiches in half.
VEGETABLE TEA SANDWICHES
Surprisingly simple, surprisingly tasty. Uses eggs and mayonnaise with carrots, pickles, peppers, pimento and onions. Requires a food processor. Cook time is chill time. Yield can vary greatly, depending on how filling is used.
Provided by sugarpea
Categories Spreads
Time 50m
Yield 8-16 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor, process carrot and onion; remove and squeeze dry; set aside.
- Process peppers and pickles to same size and texture as carrots and onions; remove, squeeze dry and add to carrot mixture.
- Process eggs to same size as vegetables; add to mixture.
- Dice pimentos and add to mixture.
- Stir in mayonnaise to desired smoothness and add salt and pepper to taste; chill at least 30 minutes.
- Spread filling on bread slices; cut open-faced sandwiches twice, diagonally; place in single layers in plastic container with airtight lid; separate layers with waxed paper; chill until ready to serve.
Nutrition Facts : Calories 50.4, Fat 2.1, SaturatedFat 0.7, Cholesterol 79.5, Sodium 343.4, Carbohydrate 5.2, Fiber 1.3, Sugar 2.9, Protein 3
SOUTHERN TEA VEGETABLE SANDWICHES
This was served at all wedding receptions, bridal showers, baby showers etc. at my mother's house. It is a great sandwich with cream cheese as its base and lots of grated vegetables. No one was allowed to get married without these at the wedding. From the big plastic bag of my mother's recipes.
Provided by mary winecoff
Categories Lunch/Snacks
Time 10m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- After grating all vegetables, drain and squeeze out all the liquid you can.
- Mix with cream cheese.
- Add seasonings and enough mayonnaise to spread.
- Serve on white bread with the crust removed and sliced in quarters.
Nutrition Facts : Calories 236.7, Fat 20, SaturatedFat 12.5, Cholesterol 62.4, Sodium 490.7, Carbohydrate 10.7, Fiber 2.1, Sugar 4.4, Protein 5.5
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