|by Isreal Aharoni|
Break through the boredom of uninspired lunches with SANDWICH, a tasty collection of more than 50 sandwich recipes from across the globe.
1 - 10 of 19 for tea sandwich
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Remove crusts from whole wheat and white bread which have been sliced lengthwise. (Put 5 alternating slices together.) Spread with butter, then with ...
In small mixer ... until smooth. If desired, color filling. Put cookies in pairs with scant 1/2 teaspoon of filling for each sandwich. Yield: 4 1/2 dozen.
Mix all together. Let sit overnight. Spread on whole wheat bread, cut forming triangles or squares.
1. Blend first 8 ingredients. 2. Lightly butter bread; trim off crusts. 3. Cut into desired shapes with very sharp knife or cutters. 4. Spread on ...
Combine all ingredients ... overnight in refrigerator. Spread on bread that has had the crust removed. Cut into 4 sandwiches. (Makes 25 to 50 tea sandwiches.)
Remove crust from white fresh sandwich bread. Flatten with ... parsley-bacon mixture on top. Roll and freeze. Slice into 2 per roll while frozen. (Keep moist.)
Slice the tomatoes ... Chiffonade the remaining herbs and sprinkle over tomatoes. Cover with a damp tea towel if not served immediately. Makes 32 sandwiches.
Order loaves of colored bread, cut lengthwise, from the bakery. Remove all crusts. Put flat on a cutting board or pastry cloth. Roll flat with a ...
Can mix and refrigerate ahead of time. Soft butter on two slices of bread. Spread mixture. Cut off crusts. Cut into 4 squares or 6 squares.
Combine 3 oz. softened cream cheese and 1 tablespoon strawberry preserves in a bowl. Spread mixture over 5 thin white bread slices. With a 1 1/2 inch ...
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