Instructions: Mix parsley, watercress and softened butter. Cut bread into rounds the same diameter as the cucumber slices. Spread bread rounds with herb butter, top with a slice of cucumber, and season to taste with salt and pepper. Cover with remaining bread rounds. Serve immediately or cover and refrigerate.

Tea Sandwich Filling

1 package smoked chicken breast
mayonnaise
garlic
chopped pecans or hazelnuts

Cube the chicken and put through a food processor until very fine. Add mayo and garlic and mix thoroughly. Chop nuts (amount is up to you) and mix in last.

Another filling:
8 oz cream cheese (room temperature)

1/3 cup Miracle Whip
1 pkg Zesty Italian salad dressing mix.

Blend well and let stand in refrigerator for several hours or overnight.

Spread over canape bread (use the French Loaf in the freezer section). Top with thinly sliced cucumbers and garnish with some dill. HINT: Pampered Chef has a bread pan in the shape of a flower that just makes these sandwiches a wonderful appetizer to take anywhere.

Other Filling Suggestions:
Flavored cream cheese spread
Beat one 8 oz. package softened cream cheese with 1/4 cup mayonnaise until smooth and creamy.

Makes 1 cup.

Your favorite chicken salad recipe
Your favorite tuna salad recipe
Your favorite egg salad recipe
Devilled ham
Thinly sliced smoked salmon and cream cheese Thinly sliced roast beef with horseradish

Combine crabmeat or salmon with mayonnaise, lemon juice, salt and pepper to taste.

Any spread with a cream cheese or mayonnaise base will work.

Thinly sliced fresh apples and thinly sliced Mars bars on wheat or rye bread.

Finger or Party Sandwiches

Elegant tea sandwiches are a welcome addition to almost any buffet or party tray. Also known as finger or party sandwiches, they are the perfect accompaniment to afternoon tea or to serve at a garden party. Most are not only simple to make but can also be made well in advance. They readily lend themselves to endless variety simply by varying the shape and/or filling.

Plan on making an assortment. When ready to serve, arrange attractively on a platter with a bit of parsley or watercress for garnish and youre sure to have something that will please everyone.

Shapes and Types:
Regular Tea Sandwiches

Using 2 thin slices of bread with the crusts removed, cover one slice with filling. Top with remaining slice of bread and cut into 4 pieces. For variation, cut bread into 4 pieces and top with bread pieces cut into various different shapes using cookie cutters.

Pinwheel and Rolled Sandwiches:
Remove crusts from unsliced loaf of sandwich bread and slice lengthwise into approximately 1/3 inch slices. (Bread will slice easier if partially frozen and you use a hot, sharp knife. Alternatively, ask your baker to slice it for you.)

Flatten slices with a rolling pin and spread each slice with butter and then with your choice of filling. If desired, add a row of pickles, olives, pimento or anything else that seems appropriate at the end you will be rolling from.

Roll up tightly enclosing pickles, etc. in center of roll. Wrap tightly and refrigerate until ready to serve.

Slice into rounds using a sharp knife (or electric knife, if possible).

A variation on this idea is the rolled sandwich. Use a regular slice of bread, crusts removed and spread with filling and roll. Wrap tightly and refrigerate. Unwrap and serve. Chilling should help sandwiches to retain its rolled shape but a toothpick may be necessary. If desired, tuck parsley into the ends for garnish.

Ribbon Sandwiches:
Take two slices of brown and one slice of white bread and remove crusts.

Spread one side of brown and both sides of white with butter. Stack bread alternating brown bread, filling, white bread, filling and finishing with brown bread. Make sure that buttered side of bread is in contact with the filling to prevent it from becoming soggy. Cut into bars, triangles, squares or any other desired shape. Wrap very tightly until ready to serve.

Checkerboard Sandwiches:
You will need an equal number of square slices of each brown and white bread. (My preference is three each.)

Beginning with a slice of white bread, butter and spread with filling and top with a slice of brown bread which has been buttered on both sides.

Spread
filling on brown slice and cover with a white slice, buttered on both sides.

Repeat, ending with a brown slice on top and only buttered on the side which touches the filling.

Trim crusts. Wrap and refrigerate until filling is firm.

Cut loaf into 1/4" slices. Lay one slice down with the white strip facing
you. Spread with butter and filling. Add another slice with the brown strip facing you. Spread with butter and filling. Repeat until you have used all slices. Do not spread butter or filling on top slice. You should have created a block which resembles a checkerboard design.

Wrap and refrigerate until firm. When ready to serve, cut into 1/4" slices.

A Few Tips:
*For the most attractive appearance, use fine but firm textured bread.

*If making sandwiches in advance, wrap tightly in foil or plastic immediately after preparing to prevent bread from drying.

*If sandwiches include watery ingredients like cucumber or tomato, its best if these ingredients are cut and added immediately prior to serving. If this isnt possible, salt the cucumbers to draw out the juices and drain well. Rinse before using. For the tomatoes, cut and drain well on a rack prior to using.

These steps will help prevent the bread from getting soggy.

*An electric knife is particularly helpful when making these delicate sandwiches as it allows you to cut them without pressing down and distorting their shape.

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