Whether it's for Mother's Day, a baby shower, or a fun after-school snack, spring is the perfect time to serve tea sandwiches! Chef Karista Bennett -- founder of the blog Karista's Kitchen – stopped by to share some great new recipes.
No recipe needed for the following tea sandwich ideas:
- Raspberry Preserves and Goat Cheese
- Apple, Arugula and Hummus
Strawberry Chicken Salad with Micro-greens Tea Sandwich
Makes 5-6 cups of salad
This strawberry chicken salad is vibrant with color and flavor. These lovely tea sandwiches pair well with a robust black or fragrant oolong tea.
- 4 cups diced cooked chicken
- 1 large shallot, diced
- ½ cup chopped toasted walnuts
- 2 tablespoons fresh basil, chopped or chiffonade (or more if desired)
- 1/3 – ½ cup good quality mayonnaise
- Salt and pepper to taste
- 1 quart strawberries, chopped
- 1 tablespoon apple cider vinegar
- 1 cup of micro-greens
- 1 – 2 loaves sliced bread
- 2-3 tablespoons butter
In a large bowl mix together the diced chicken, shallots, walnuts and basil. Fold in the mayonnaise and season with salt and pepper to taste.
Fold in the chopped strawberries and apple cider vinegar. Chill the strawberry chicken salad for about 30 minutes.
Cut the crust off the bread slices. Spread the chicken salad on half the bread slices, and then spread a little butter on the other half of the bread slices. Place a tablespoon of microgreens on top of the chicken salad and then top with a buttered slice of bread. Cut in half diagonally and place on a platter. Continue until all the sandwiches have been made. This salad is lovely on dark rye, sourdough, white and whole grain.