Bloody Mary Tea Sandwiches

SHARE THIS RECIPE!

Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print
Bloody Mary Tea Sandwiches

© Brian Bowen Smith

When it’s tea time, don’t offer me tea. But I will spark to a plate of cute tea sandwiches. Who doesn’t love a good tea sandwich? I was in London the first time I encountered formal tea sandwiches. They were presented on a multi-tiered tower on small china plates. The serving was exquisite, and the sandwiches were beyond: smoked salmon, herbed butter, cucumber, egg salad, and watercress. It was more than thirty years ago and not only do I remember marveling over the cute, bite-sized delicacies, I can still taste them. Soft. Fresh. Mmm. With Cajun-flavored cream cheese, fresh tomatoes and arugula in tender white bread, this recipe is a fun twist on the tomato and cheese sandwich – and the pickled okra is a secret favorite of mine that provides a smile-inducing zest. Super easy, this is a nice surprise with a cocktail.

Instructions

1. Stir together the cream cheese, olives, celery, Cajun seasoning, anchovy paste, and lemon zest in a medium bowl until well blended.

2. Place the white bread slices on a work surface, and spread about 2 tablespoons of the cream cheese mixture on each slice.

3. Place the wheat bread slices on the work surface; top each with 4 of the tomato slices in a single layer, and add a few arugula leaves.

4. Place 1 white bread slice, cream cheese side down, on each prepared wheat bread slice.

5. Using a serrated knife or a bread knife, remove the crusts from the sandwiches with a gentle sawing motion, and cut each into 40 triangular tea sandwiches.

5. Cover with plastic wrap, and chill until ready to serve. Garnish each tea sandwich with a slice of pickled okra or a pickled jalapeño, if desired.

Ingredients

1 (8-ounce) package cream cheese, softened
1/4 cup pimiento-stuffed green olives, drained and finely chopped
1/4 cup finely chopped celery (about 1 stalk) 
1/2 tablespoon Cajun seasoning
1/2 teaspoon anchovy paste
1/2 teaspoon lemon zest
10 white sandwich bread slices
10 whole-wheat sandwich bread slices
40 (1/8-inch-thick) plum tomato slices (4 to 5 medium-size plum tomatoes)
2 cups loosely packed baby arugula 
Pickled okra or pickled jalapeño slices (optional)

serving size

10 People

Hands on time

20 Minutes

Total time

20 Minutes

SHARE THIS RECIPE!

Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print

OTHER RECIPES YOU MIGHT LIKE

Close Menu