Start with dense, high-quality breads like pumpernickel, rye, or whole wheat sliced thinly. Assemble your tea sandwiches and store in the refrigerator. Arrange on a serving platter when ready to serve, and use flowers or cut herbs to garnish.
Cranberry Fingers:
Mix Dijon mustard in whole cranberry sauce, and flavor to taste. Spread on a slice of bread and then add a small slice of smoked turkey; add a top layer of bread.
Salmon & Dill:
Spread buttered bread with softened cream cheese that has been flavored with dill. Place a thinly-cut piece of salmon or lox on the cream cheese, and garnish with a small fresh sprig of dill.
Lavender Egg Salad:
Chop up four hard-boiled eggs, mix in one ounce of mayonnaise, and one ounce of plain yogurt. Add one teaspoon of curry powder, and one tablespoon of dried lavender buds. Spread on bread slices and top with a green olive.
Celery-Nut:
Whip a soft block of cream cheese with ¼ cup of milk. Add ½ cup of celery and ½ cup of chopped walnuts. Spread the mixture on whole wheat bread to serve.
Pineapple Cream:
Thin a block of cream cheese with ¼ cup of milk, and then add one cup finely chopped pineapple and spread on Boston Brown Bread.
Apricot Ham Finger Sandwich:
Mix three parts of cream cheese with one part apricot preserves. Spread the mixture on a bread slice, and top with thinly-sliced ham. Garnish with ¼ sliver dried apricot. Try substituting cherry preserves in place of the apricot.
Spring Radish:
Butter slices of pumpernickel bread, and add thinly-sliced radishes; another slice of bread, and then more radishes.
Cucumber Sandwich Variation: Mix seasoned salt into a portion of butter, and then spread on a bread of choice. Add thinly-sliced cucumbers after drying them with with paper towels. Top with a small spring of parsley.
