You don’t need a cup of tea to enjoy these delightfully flavorful tea sandwiches—made with both wheat and white bread for a fun and unexpected twist!
- Stir together the cream cheese, olives, celery, Cajun seasoning, anchovy paste, and lemon zest in a medium bowl until well blended.
- Place the white bread slices on a work surface, and spread about 2 tablespoons of the cream cheese mixture on each slice. 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. Place 1 white bread slice, cream cheese-side down, on each prepared wheat bread slice.
- Using a serrated knife, remove the crusts from the sandwiches with a gentle sawing motion, and cut into 40 triangular tea sandwiches.
- Cover with plastic wrap, and chill until ready to serve. Garnish each tea sandwich with a piece of pickled okra or a pickled jalapeño, if desired.
Variation: make it a bloody bull tea sammie by adding a thin slice of roast beef.
Excerpted from Valerie’s Home Cooking by Valerie Bertinelli. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
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