Ham and Spinach on Rye Tea Sandwiches
Ham and Spinach Tea Sandwiches on delicious Rye bread.
From TeaTime, March/April 2016
Basil-Shrimp Salad Tea Sandwiches
Fresh herbs add extra flavor to a traditional teatime savory in these Basil-Shrimp Salad Tea Sandwiches. Basil-Shrimp Salad Tea Sandwiches pictured with Cucumber-Crème Fraîche...
Black and Blue Roulades
Roast beef and blue cheese made a hearty teatime sandwich in Black and Blue Roulades.
Olive & English Cheddar Tea Sandwiches
Olive & English Cheddar Tea Sandwiches pictured with Roast Beef, Horseradish, and Cucumber Tea Sandwiches.
Save Recipe Print Olive & English...
Ham, Pepperoni, and Cheddar Tea Sandwiches
These delectable Ham, Pepperoni, and Cheddar Tea Sandwiches are a wonderful savory to serve year-round. Ham, Pepperoni, and Cheddar Tea Sandwiches pictured with Chicken-Spinach...
“Hunk of Burning Love” Pork Tenderloin Canapés
These “Hunk of Burning Love” Pork Tenderloin Canapés are layers of tender pork, mixed greens, and Memphis barbecue sauce on top of a multigrain...
Turkey-Pear Tea Sandwiches
A tasty Mustard-Sage Aïoli adds great flavor to delectable Turkey-Pear Tea Sandwiches. Turkey-Pear Tea Sandwiches pictured with Broccoli-Kale Slaw Phyllo Cups and Smoked Salmon,...
Reuben Roulades
These Reuben Roulades combine all the traditional flavors of a reuben sandwich—corned beef, sauerkraut, and Russian Dressing—rolled up in a roulade.
Wild Mushroom and Walnut Pâté on Crostini
Three kinds of mushrooms mixed with walnuts and shallot make a delicious topping for crostini.
