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Ingredients
Directions
To Make Ahead:
Place sandwiches on a plate; cover with plastic wrap and chill up to 2 hours. Arrange on platter with garnishes just before serving.
*Carrot Curls:
To make carrot curls, peel carrot using a vegetable peeler. Using the same vegetable peeler, shave long thin strips from each carrot. Roll up each strip and secure with a toothpick. Immerse curls in ice water to crisp. Drain on paper toweling. Remove toothpicks and use as directed above.
Egg Salad Tea Sandwiches:
Toast 2 slices thinly sliced firm-textured white sandwich bread. Using a 2-1/4- to 2-1/2-inch heart-shaped cookie cutter, cut 2 heart shapes from each slice of bread. Using 1/4 cup homemade or purchased deli egg salad, spread 1 tablespoon on each heart. Top each with coarsely shredded carrot. Makes 4 bite-size sandwiches.
Ham Salad Tea Sandwiches:
Place 4 slices thinly sliced firm-textured rye sandwich bread on a cutting board. Using a 2-1/4- to 2-1/2-inch heart-shaped cookie cutter, cut 2 heart shapes from each slice of bread. Using 1/4 cup purchased deli ham salad, spread 1 tablespoon on half of the hearts. Top with remaining hearts. Cut 2 pimiento-stuffed green olives crosswise in half. Top each with an olive half so that pimento shows. Makes 4 bite-size sandwiches.
Chicken Salad Tea Sandwiches:
Place 4 slices thinly sliced firm-textured whole wheat sandwich bread on a cutting board. Trim crusts. Stir 1 tablespoon purchased chutney (snipping any large pieces) into 1/4 cup purchased deli chicken salad. Spread 2 tablespoons chicken mixture on 2 of the bread slices. Top with remaining bread slices. Cut each into 3 to 4 rectangles or squares. Makes 6 to 8 bite-size sandwiches.
Marmalade Tea Sandwiches:
Place 4 slices thinly sliced firm-textured white sandwich bread on a cutting board. Using a 2-1/4- to 2-1/2-inch heart-shaped or round cookie cutter, cut 2 shapes from each slice of bread. Spread a thin layer of orange marmalade, about a teaspoon per cutout, on half of the cutouts. Top with remaining cutouts. For each sandwich, add a small dollop of softened cream cheese on top and place a tiny wedge of orange slice in the cream cheese. Makes 4 bite-size sandwiches.
Cucumber Tea Sandwiches:
Place 2 thinly sliced firm-textured white or whole wheat sandwich bread on a cutting board. Using a 2-1/4- to 2-1/2-inch heart-shaped cookie cutter, cut 2 heart shapes from each slice of bread. In a small bowl, combine 2 tablespoons cream cheese, softened, and 1/8 teaspoon dried dillweed. Spread a rounded teaspoon on each heart. Top each with a small wedge of cucumber and lightly sprinkle with dried dillweed or snipped fresh dill. Makes 4 bite-size sandwiches.