Spring is just about over and summer is almost here, this means the weather is perfect for tea time in the garden! Mini sandwiches are where it's at when talking tea time and here's a few to try!
These mini classic sammies are perfect for your next tea party! From ham, brie and apple to biscuit BLTs , there is something for everybody.
Ingredients:
For Ham, brie & Apple Sandwiches:
- 1/2 cup Softened butter
- 1/4 cup Dijon mustard
- French bread
- 6 ounces thinly sliced Ham
- Sliced brie
- Sliced green apple
For Egg Salad Cucumber Sandwiches:
- 1/2 cup chopped red onion
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 8 hard-boiled large eggs, chopped
- 1 large cucumber, sliced
- 1 tablespoon dill weed
- 12 slices sourdough bread, toasted
For Mini BLTs:
- 1 tube Pillsbury country biscuits
- 1 large yellow tomato
- ¾ c. mayonnaise
- 12 oz. thick-cut bacon
- 1 small bunch arugula
For Roast Beef Finger Sandwiches:
- 1/2 cup butter, softened
- 1/4 cup old style mustard
- 1/4 teaspoon pepper
- 6 slices whole wheat bread, crusts removed
- 6 ounces thinly sliced deli roast beef
- 6 slices white bread, crusts removed
Directions:
For Ham, brie & Apple Sandwiches:
- Spread softened butter and dijon mustard inside French bread. Fill with ham, sliced brie and sliced green apple. Cut into pieces.
For Egg Salad Cucumber Sandwiches:
- In a small bowl, combine the first six ingredients. Add eggs; stir gently to combine. In another bowl, toss cucumber and dill. Spread egg salad over six slices of toast; top with cucumbers and remaining toast.
For Mini BLTs:
- Bake biscuits as per package instructions and cool.
- Cut biscuits in half, spread mayonnaise and layer tomato, 2-inch piece bacon, and arugula.
For Roast Beef Finger Sandwiches:
- Spread butter and mustard over whole wheat bread, sprinkle ground pepper; top with roast beef and white bread. Cut each sandwich crosswise into thirds.