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!

Serves 10

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. 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.
3. Using a serrated knife, remove the crusts from the sandwiches with a gentle sawing motion, and cut into 40 triangular tea sandwiches.
4. 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.