Tuesday, July 8, 2014

50 Tea Sandwiches {Road Snack Survival Guide}

"Manly Men" eat "Manly food" if they even hear the words "Tea Sandwich" they run and hide like little children. Being on the road with Bubba and the crew has taught me certain lessons when it comes to food, never mention Tea Sandwiches {call them little sammys instead}. When serving quiche call it egg pie, salads for a meal isn't considered Manly {as a side dish it's fine}! "Manly Food" especially to a Texas man has to be hearty, full of heat and usually involves setting something on fire! That's why I include my Tea Sandwiches in my arsenal of "Road Snacks".


  1. Tomato-Cheddar: Spread mayonnaise on white bread. Sandwich with sliced tomato, aged cheddar and watercress. Trim the crusts and cut into pieces.
  2. Ham, Brie and Apple: Spread softened unsalted butter and dijon mustard inside a split loaf of French bread. Fill with deli ham, sliced brie and sliced green apple. Cut into pieces.
  3. Cucumber-Butter: Mix 4 tablespoons softened unsalted butter, 1/2 teaspoon grated lemon zest and 1 tablespoon chopped fresh herbs. Spread on white bread and sandwich with sliced cucumber. Trim the crusts and cut into pieces.
  4. Watercress-Butter: Make Cucumber-Butter Sandwiches {No.3} but fill with watercress instead of  cucumber.
  5. Grilled Shrimp-Ham: Puree 1/4 cup jarred piquillo peppers with 3 tablespoons mayonnaise. Spread on white bread. Sandwich with grilled shrimp and slices of serrano ham. Trim the crusts and cut into pieces.
  6. Steak au Poivre: Mix 4 tablespoons each softened unsalted butter and chopped fresh herbs. Spread on baguette rounds. Top with thinly sliced steak and crushed peppercorns.
  7. Pea-Prosciutto: Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water in a blender; season with salt and pepper. Spread inside a split loaf of focaccia and fill with prosciuto and shaved parmesan. Cut into squares.
  8. Olive-Focaccia: Mix 1 cup chopped olives and 3 tablespoons chopped fresh parsley. Drizzle the inside of a split loaf of focaccia with olive oil; fill with the olive mixture and sliced provolone. Cut into squares.
  9. Asparagus: Mix 3 tablespoons softened unsalted butter with 1 tablespoon chopped fresh herbs. Spread on pumpernickel bread; cut into rectangles. Slice cooked asparagus tips in half lengthwise, lay on the bread and drizzle with fresh lemon juice and olive oil. Top with chopped hard-boiled egg, salt and pepper.
  10. Anchovy-Lemon Butter: Mix 1 stick softened unsalted butter with 1 tablespoon grated lemon zest. Spread on white bread. Sandwich with anchovies, sliced tomato and Bibb lettuce. Trim the crusts and cut into pieces.
  11. Salmon-Cucumber: Spread softened cream cheese on white bread. Sandwich with smoked salmon and sliced cucumber. Trim the crusts and cut into pieces.
  12. Shrimp Salad: Mix 1 cup chopped cooked shrimp with 3 tablespoons mayonnaise, 1 teaspoon each grated lemon zest and juice, and 1 teaspoon each chopped fresh chives, parsley, and capers. Sandwich white bread with the shrimp salad and Bibb lettuce. Trim the crusts and cut into pieces.
  13. Crab Salad: Make Shrimp Salad {No. 12} with 1 cup crabmeat instead of shrimp. Add sliced avocado.
  14. Curried Egg Salad: Mix 3 chopped hard-boiled eggs, 3 tablespoons each chopped celery, red onion, and fresh cilantro, 2 teaspoons each dijon mustard and fresh lime juice, 1/4 cup mayonnaise and a pinch of curry powder. Spread white bread with mango chutney and sandwich with the egg salad. Trim the crusts and cut into pieces.
  15. Pesto Chicken: Mix 2 teaspoons pesto with 2 tablespoons olive oil; brush on thin baguette rounds. Top with sliced cooked chicken breast and halved grape tomatoes. Drizzle with more pesto oil.
  16. Bresaola-Artichoke: Mix 4 tablespoons softened unsalted butter and 1/4 cup chopped jarred artichoke hearts; season with salt and pepper. Spread on thin baguette rounds. Top with sliced bresaola and drizzle with olive oil.
  17. Country Pate: Spread dijon mustard on white bread. Layer country pate and chopped corichons on top. Top with bread spred with unsalted butter. Trim th crusts and cut into pieces.
  18. Peanut Butter-Bacon: Spread peanut butter on white bread. Layer chopped cooked bacon and sliced bananas on top. Top with bread spread with mayonnaise. Trim the crusts and cut into pieces.
  19. Liverwurst-Onion: Spread dijon mustard on pumpernickel cocktail bread. Sandwich with liverwurst and thinly sliced red onion.
  20. Manchego-Quince: Trim white bread toast crusts and cut the bread into pieces. Top with sliced manchego, quince paste and sliced almonds.
  21. Mortadella-Watercress: Spread softened unsalted butter on white bread. Sandwich with sliced mortadella and watercress. Trim the crusts and cut into pieces. Top with sliced olives.
  22. Ham-Cornbread: Mix 6 tablespoons softened unsalted butter, 2 teaspoons chopped scallion and 1 teaspoon Tupelo honey. Spread on split mini corn muffins and fill with sliced ham and pickled jalapenos.
  23. Meatloaf-Tomato: Spread mayonnaise on potato bread. Sandwich with sliced meatloaf and tomato jam. Trim the crusts and cut into pieces. Top with more jam.
  24. Prosciutto-Fig: Spread softened unsalted butter and fig jam on the inside of a split baguette. Fill with prosciutto, sliced pears and Bibb lettuce; season with salt and pepper. Cut into pieces.
  25. Camembert-Fig: Toast brioche slices and cut into pieces. Spread with camembert cheese. Top with sliced fresh figs and candied walnuts.
  26. Eggplant-Yogurt: Fill mini pita halves with chopped grilled eggplant and diced cucumber. Add a dollop of Greek yogurt mixed with chopped fresh mint.
  27. Roast Beef-Horseradish: Spread horseradish cream on rye cocktail bread. Sandwich with sliced cucumber, roast beef and watercress; season ithsalt and pepper.
  28. California Chicken: Cut whole-wheat toast into pieces. Spread with green goddess dressing. Sandwich with sliced smoked chicken, sliced avocado, diced tomato and sprouts; season with salt and pepper.
  29. Salmon Salad: Combine 1 cup flaked cooked salmon, 3 tablespoons each mayonnaise, chopped fresh chives and dill, and 1 teaspoon each dijon mustard and fresh lemon juice. Layer th salmon salad and sliced radishes on pumpernickel bread. Trim the crusts and cut into pieces.
  30. Smoked Turkey-Apple: Brush the inside of a split baguette with softened unsalted butter. Fill with smoked turkey, cheddar cheese and sliced apple, season with salt and pepper. Slice; top with a dollop of apple jelly.
  31. Cheddar-Pickle: Spread mayonnaise on white bread. Sandwich with pickle slices and aged cheddar. Trim te crusts and cut into pieces, then press the edges in chopped fresh parsley.
  32. BLT: Mix 1/3 cup each mayonnaise and chopped crispy cooked bacon; season with salt and pepper. Spread on toasted white bread. Sandwich with sliced cherry tomatoes and baby greens. Trim the crusts and cut into pieces.
  33. BLT Club: Make BLT Sandwiches {No. 32} but adding deli-sliced turkey and make a double-decker sandwich.
  34. Tuna Salad: Combine 12 ounces drained canned yellowfin tuna, 2 tablespoons each minced red onion, chopped nicoise olives, and 1/4 cup olive oil. Drizzle the insides of mini potato rolls with olive oil; fill with the tuna salad and chopped hard-boiled egg. Cut in half.
  35. Sweet Onion: Spread softened unsalted butter on white bread. Top with thinly sliced sweet onion {Vadilla or other sweet onion} and season with salt and pepper; top with bread spread with mayonnaise. Trim the crusts and cut into pieces; press edges into chopped fresh parsley.
  36. Pate-Sour Cherry: Spread sour-cherry preserves on sliced brioche. Sandwich with duck or goose liver pate. Trim the crusts and cut into pieces.
  37. Smoked Trout: Mix 4 tablespoons softened unsalted butter with 1 teaspoon grated lemon zest. Spread on pumpernickel bread. Sandwich with flaked smoked trout and sliced cucumbers and onion. Trim the crusts and cut into pieces.
  38. Radish-Anchovy: Mix 3 tablespoons softened unsalted butter with 4 minced anchovies. Spread on white bread and sandwich with thinly sliced radishes. Trim the crusts and cut into pieces.
  39. Blue Cheese-Grape: Spread soft blue cheese on pumpernickel or black cocktail bread. Top with thinly sliced red grapes.
  40. Roasted Vegetable: Spread goat cheese on the bottom half of a split baguette and sun-dried tomato pesto on the top half. Fill with roasted eggplant and zucchini slices and roasted red pepper strips. Cut into pieces.
  41. Caprese: Layer sliced fresh buffalo mozzarella, tomatoes and basil on a split focaccia loaf. Add salt, pepper and chopped jarred artichoke hearts; drizzle with olive oil. Wrap the sandwich in plastic and place a heavy skillet on top; press for 30 minutes, then unwrap and slice.
  42. Peas and Carrots: Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water; season with salt and pepper. Cut whole-grain toast into squares; spread with the peas and top with shaved carrot. Drizzle with fresh lemon juice and olive oil, sprinkle with freshly grated parmesan and season with salt and pepper.
  43. Strawberry-Cream Cheese: Spread softened cream cheese on slices of date-nut bread and sandwich with sliced strawberries. Cut into pieces.
  44. Pimento Cheese: Mix 2 ounces softened cream cheese, 1/2 cup each shredded cheddar and jack cheese, 1/4 cup mayonnaise, salt and pepper to taste.; stir in 1/4 cup chopped pimientos. Sandwich on white bread. Trim the crusts and cut into pieces.
  45. Chicken Salad: Whisk 1/4 cup mayonnaise, 2 tablespoons each chopped shallot and fresh tarragon, 2 teaspoons dijon mustard, and salt and pepper; stir in 1 cup shredded rotisserie chicken. Sandwich toasted white bread with the chicken salad, watercress and sliced cornichons. Trim the crusts and cut into pieces. Top with more cornichons.
  46. Taleggio-Pear: Brush softened unsalted butter inside a split baguette. Fill with fig jam, sliced pears, taleggio cheese and salt and pepper. Cut into pieces.
  47. Lemon-Berry: Cut toasted English muffin halves into quarters. Spread with lemon curd and top with berries.
  48. Cream Cheese and Jelly: Sandwich softened cream cheese and raspberry or strawberry jelly between slices of whole-wheat bread. Trim the crusts and cut into pieces.
  49. Ricotta-Orange: Cut whole-wheat bread into squares. Sandwich with fresh ricotta cheese and orange marmalade.
  50. Chocolate-Raspberry: Sandwich chocolate-hazelnut spread and seedless raspberry jam between slices of white bread. Trim the crusts and cut into pieces.

        

NOTES:
  1. I use unsalted European butter for anything that calls for butter.
  2. I only use Hellmanns or Best brand mayonnaise.
  3. Fresh herbs are the best unless the recipe calls for dried.