Monday, February 7, 2011

Tea Sandwich Recipe

This recipe for Ham and Orange Tea Sandwiches 

I have prepared this easy, delicious, open-faced sandwich of several occasions.
The photo above was taken during the sandwich-making process at the Berea Health Ministry Fundraiser Tea
for 140 guests in October, 2010.

Ham and Orange Tea Sandwiches by Shelley and Bruce Richardson
16 slices pumpernickel bread
2 cups ground cooked lean ham
1/2 cup finely-chopped celery
6 Tablespoons mayonnaise
32 mandarin orange sections
Fresh parsley

Combine ham, celery, and mayonnaise in a bowl.  Mix well.  Remove crusts from each slice of bread and cuto into diamond shapes.  Spread a layer of ham mixture over each slice of bread and garnish with fresh parsley and orange sections.  Makes 32 open-faced sandwiches. 
Note: from Linda — I have used deli ham for this amount.  I always spread my bread with a thin layer of softened butter before adding the ham spread and I cut my bread in rectangle slices for convenience when making large quantities.  Be sure to drain the orange sections before placing on the sandwich. 

I recommend the Richardson's TEA 101 Seminar to anyone planning to open a tea room.
The seminar is currently held at the Historic Gratz Park Inn in Lexington, KY, the Horse Capital of the World.    

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