Wedding Cake Tea Sandwhiches

I threw a shower this past weekend for my roommate and her mom made this delicious, adorable wedding cake tea sandwiches.  I just had to share the recipe...they were a hit!  I'll post more on the shower later this week...Happy Monday!

Wedding Cake Tea Sandwich (These are great for themed tea parties using appropriate toothpicks)

Need:

·         Four round cookie cutters starting with 1-1/4” and graduating to 3”

·         Four tea sandwich spreads (i.e., bottom layer = chicken salad; second layer = radish/poppy seed/spinach leaf/cream cheese; third layer = egg salad; fourth layer = smoked salmon/cream cheese; top with a decorative toothpick (Hint:  start with heaviest spread on the bottom to lightest on top).

·         Four different bread types (Hint:  use only soft medium to dense bread otherwise it is difficult to cut with cookie cutters).  Also choose four different bread color variations (i.e., bottom = wheat; second layer = medium dark rye; third layer = white or light rye; fourth layer dark rye or dark brown bread).

Preparation: 

·         Make the four different types of spreads.  This can be done a day in advance and helps blending the flavors. 

·         Choose the order of the four types of bread choices, alternating colors. 

·         Cut four sizes and four bread types.  Cover bread rounds with plastic wrap to keep moist. 

·         Butter one side of each bread round--this keep the bread from getting soggy. 

·         Top each buttered side with the appropriate spread.  (Hint: if a layer topping causes another layer to slip, use butter as a glue)

·         Assemble the layers and top with toothpicks.  Cover the sandwiches and refrigerate until serving.

Chicken Salad Tea Sandwich Spread

2 cooked/grilled whole chicken breasts (finely chopped), 4 celery stalks finely chopped, salt and pepper to taste, mayonnaise and just enough to moisten, curry powder or paste to taste.

 ¼ cup chopped/sliced nuts (add at last minute or before assembling towers), whipped butter at room temperature for assembling.

Mix above ingredients except nuts and butter, refrigerate overnight allowing flavors to blend.

Radish Poppy Seed Tea Sandwiches

1 cup minced radishes (chopped coarsely in food processor), 1 teaspoon poppy seeds, 1 cup cream cheese at room temperature, 1 heaping teaspoon creamy horseradish, 1 teaspoon fresh lemon juice, salt to taste (can be prepared a day in advance). 

Spinach leaves for garnish, whipped butter at room temperature for assembling.

Egg Salad Tea Sandwiches

5-6 hard-cooked eggs and mashed, 1/3 cup mayonnaise and only enough so not runny when mixing with eggs, salt and pepper to taste, add minced sweet pickle or ½ teaspoon finely-chopped fresh dill weed (can be prepared a day in advance). 

Whipped butter at room temperature for assembling.

Smoked Salmon Tea Sandwiches

½ cup room temperature whipped cream cheese, 2-teaspoons minced fresh chives, 2-teaspoons minced fresh dill weed, 2-teaspoons drained capers, 1-teaspoon horseradish.  Whip these ingredients together and add salt and pepper to taste (this can be prepared a day in advance). 

Whipped butter at room temperature and smoked salmon cut into circle rounds (same size as bread).