Cheddar and Chutney Tea Sandwiches


 Half-moon-shaped tea sandwiches, filled with caramelized onions, cheddar, and apple-cranberry chutney, are a delightful add-on to your tea menu.

Cheddar and Chutney Tea Sandwiches
Makes 24 sandwiches
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  1. 3 cups thinly sliced onion
  2. 2 tablespoons unsalted butter
  3. 1½ cups finely chopped pecans
  4. 3 tablespoons minced fresh thyme
  5. 1 (8-ounce) package cream cheese, softened
  6. 24 thin slices pumpernickel bread, slices cut into 4-inch ovals
  7. 12 (4-inch) oval slices sharp cheddar cheese
  8. 1 (8.5-ounce) jar apple-cranberry chutney
  1. In a large skillet over medium-high heat, cook onion in butter until onions are tender and brown, about 12 minutes. In a small bowl, combine the pecans and thyme; set aside.
  2. Spread a thin layer of cream cheese on half of the bread ovals. Top with a thin layer of caramelized onions and a slice of cheddar. On the second half of the bread ovals, spread a thin layer of chutney, then sandwich them atop the first slices.
  3. Slice each sandwich diagonally. Spread remaining cream cheese on round edges of each sandwich half; roll in pecan mixture.
TeaTime Magazine
 From TeaTime September/October 2009


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