Best 6 Southern Tea Vegetable Sandwiches Recipes
In the realm of Southern cuisine, the tea vegetable sandwich stands tall as a culinary gem, a delightful delicacy that embodies the region's rich culinary heritage. These savory treats, often served at afternoon tea gatherings or as a light lunch option, are a testament to the creativity and resourcefulness of Southern cooks. With a filling made from a medley of fresh vegetables, herbs, and a secret ingredient – a splash of tea – these sandwiches offer a symphony of flavors and textures that will tantalize your taste buds. In this collection of recipes, you'll find a variety of tea vegetable sandwiches, each with its unique twist on the classic. From the traditional cucumber and watercress tea sandwich to innovative creations like the carrot and ginger tea sandwich, these recipes cater to diverse palates and preferences. Whether you're a seasoned cook or a novice in the kitchen, these recipes provide step-by-step instructions and helpful tips to guide you in crafting these delectable sandwiches. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will transport you to the heart of Southern hospitality.
Let's cook with our recipes!
SOUTHERN TEA SANDWICHES
Provided by Kardea Brown
Time 30m
Yield 32 finger sandwiches
Number Of Ingredients 17
Steps:
- For the onion cream cheese: Stir together the cream cheese, chives, green onions and garlic powder in a small bowl. Season with salt and pepper.
- For the egg and bacon salad: Stir together the mayonnaise, parsley, shallots, mustard, paprika, eggs and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper.
- For the sandwiches: Place 4 of the bread slices on a cutting board and spread each with about 3 tablespoons of the onion cream cheese in an even layer on one side. Top with a single layer of smoked salmon, squeeze some lemon juice over the salmon and then cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Place a cucumber round on top of each sandwich and arrange on a platter.
- Place 4 of the bread slices on a cutting board and spread each with about 1/4 cup of the egg and bacon salad in an even layer on one side. Cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Arrange on a platter.
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
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.
GRATED VEGETABLES WITH HERB CREAM CHEESE TEA SANDWICHES
Your vegetarian guests will love these tea sandwiches of grated vegetables like carrots, cucumbers, or radishes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 4 dozen
Number Of Ingredients 10
Steps:
- In a medium bowl, combine cream cheese, parsley, oregano, rosemary, and thyme; stir well. Season with salt and pepper, and set aside. Grate radishes, carrots, and cucumber into separate bowls.
- Spread a thin layer of herb cream cheese on two slices of bread. Cover one slice with an even layer of one of the grated vegetables (use only one in each), and top with other bread slice. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.
SOUTHERN TEA SANDWICH
I LOVE tea sandwiches. So lady-like, and perfect for an afternoon event, baby or wedding shower, even a cocktail party. These are traditionally served at the Kentucky Derby, originating from Miss Jennie C. Benedict, a local cateress, who first served them in 1893. They are meant to accompany other dishes, so the 4 to 8 servings will vary depending on what else is on the menu.
Provided by Merrie Wold
Categories Spreads
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Wrap cucumber in thin, clean dishtowel and squeeze out as much juice as possible.
- Discard juice.
- Mash cream cheese with a fork until smooth.
- Add cucumber and mix.
- Wrap grated onion in another clean dishtowel and squeeze juice INTO cream cheese, then discard grated onion.
- Mix mayonnaise and Tabasco into cream cheese mixture.
- Season with salt and add 1 drop green food coloring.
- Mix well.
- Cut crusts off very thin white or rye bread, then spread one side with cream cheese mixture, topping with another slice.
- Cut into finger sandwiches.
VEGETABLE TEA SANDWICHES
When it is too hot to cook and you want something simple and easy this recipe(adapted from Southern Living)hits the spot, great as an appetizer or snack or a lite lunch pared with a garden salad. Delicious.
Provided by Eileen Hineline
Categories Sandwiches
Time 5m
Number Of Ingredients 11
Steps:
- 1. Peel and seed cucumber. Dice cucumber, red pepper, carrots, and celery very finely.
- 2. Combine first nine ingredients in large bowl, stirring until well blended. Salt and pepper to taste. Spread mixture on half the bread slices, topping with the other half. Cut how you like.
- 3. The veggie measurements are approximate; you can feel free to throw whatever you like in there. I actually think it would be good with pecans or some other kind of nut to give it extra crunch.
- 4. **** I love the idea of small shrimp with diced chicken together on top of everything.
Tips:
- When selecting vegetables for your sandwiches, choose fresh, crisp varieties that will hold up well when layered on bread.
- To ensure even cooking, cut your vegetables into uniform sizes before sautéing or grilling.
- Don't overcrowd the pan when cooking your vegetables. This will prevent them from steaming instead of sautéing.
- Use a variety of herbs and spices to flavor your vegetables. This will add depth and complexity to the sandwiches.
- Be generous with the spread when assembling your sandwiches. This will help to hold the vegetables in place and add moisture and flavor.
Conclusion:
Southern tea vegetable sandwiches are a versatile and delicious option for any meal. They can be made with a variety of vegetables, herbs, and spices, so you can customize them to your own taste. Whether you're packing them for lunch or serving them at a party, these sandwiches are sure to be a hit. Not only are they delicious, but they are also a healthy and refreshing alternative to traditional sandwiches. Packed with colorful vegetables, these sandwiches provide essential vitamins, minerals, and antioxidants that support a healthy lifestyle.
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