Festive Tea Sandwiches 

• 1/2 cup mayonnaise
• 1/3 cup fresh or frozen cranberries, chopped
• 2 tablespoons chopped pecans
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 16 bread slices; crust removed
• 16 to 24 thin cooked chicken slices  
• 8 lettuce leaves 

Combine the first five ingredients; spread on one side of each slice of bread. Layer half the slices with chicken and lettuce. Top with remaining bread. Cut into quarters or decorative shapes.  Beat 1/2 cup softened butter or margarine, 1/2 teaspoon of lemon juice and 1/8 teaspoon of pepper until fluffy, stir in 2 tablespoons minced chives.  From http://yumyum.com  Note: Chive butter may be used in place of the cranberry mayonnaise. 

Chicken Pâté Tea Sandwiches   

• 2 cooked chicken breasts, diced
• 1/2 cup heavy cream
• 1 sprig rosemary; leaves removed and chopped
• 6 slices firm white bread
• 3 butter leaf lettuce leaves
• Salt and pepper to taste    

Put chicken and cream in food processor and blend until smooth. Add chopped rosemary. Salt and pepper to taste. Spread on white bread with a leaf of lettuce. Cut off crust and serve.  Makes 6 sandwiches. From http://www.culinaryteas.com  

Cucumber Tea Sandwiches 

• 2 small cucumbers, peeled
• 8 slices large firm whole wheat bread, no crusts
• Ground white pepper
• 1/4 teaspoon salt
• 1/4 cup mayonnaise
• 1 teaspoon distilled white vinegar   

Cut cucumbers lengthwise in half; remove and discard seeds. Cut cucumber halves crosswise into paper-thin slices. In a bowl, toss cucumbers with salt; let sit 15 minutes. Meanwhile, spread each bread slice with mayonnaise on one side. Drain cucumbers on paper towels; return to bowl and toss with vinegar and pepper. Arrange cucumbers over half the bread slices. Top with remaining bread slices, mayonnaise-side down. Cut each sandwich into 4 squares. Place on a tray or plate; cover with a slightly damp paper towel and plastic wrap. Refrigerate until serving time. Yields 16 sandwich quarters.  From http://www.culinaryteas.com   

Dilled Salmon-Cream Cheese Rounds   

• 8 ounces light cream cheese
• 1 tablespoon chopped fresh dill weed
• 1 tablespoon chopped scallions
• Few drops of hot pepper sauce
• 10 slices rye bread
• 3 ounces thinly sliced smoked salmon    

In a small bowl, stir together the cream cheese, dill weed, scallions and hot pepper sauce. Using a serrated knife, trim the crusts from the slices of bread. Using a rolling pin, roll to flatten each slice slightly. Spread about 1-1/2 tablespoons of the cream cheese mixture over the entire surface of each slice of bread. Top with the salmon. Starting on one side of a slice of bread, roll it up jelly-roll fashion. Cut the roll crosswise to form 4 rounds. Repeat with the remaining slices of bread. Arrange rounds on a serving plate, cover the top with plastic wrap and refrigerate until ready to serve.  Makes 40 rounds.  From http://www.culinaryteas.com   

Tuna Salad Tea Sandwiches 

• 1 (6-ounce) can albacore tuna, packed in oil
• 1-1/2 teaspoons lemon juice
• 2 to 3 tablespoons chopped fresh chives
• 3 tablespoons mayonnaise
• 1/4 cup finely chopped celery
• 1 teaspoon dried thyme
• 12 slices thinly sliced whole wheat bread
• Salt and pepper to taste
• Sprigs of fresh thyme    

In a small bowl, combine tuna, mayonnaise and lemon juice. Mix well. Stir in celery, chives and thyme. Season to taste with sale and pepper. With a cookie cutter, cut a 3 inch circle from each slice of bread. Using a 1/2-inch miniature cutter or a thimble, cut an opening in the center of half the bread rounds. Spread tuna mixture on each solid round of bread. Place a cut out bread round on top. Tuck a few thyme flowers into each opening.  Yields 18 small sandwiches.  From http://entertaining.about.com  

Goat Cheese-Watercress Tea Sandwiches 

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• 2 (5-1/2-ounce) logs soft fresh goat cheese (such as Montrachet), room temperature
• 1/2 cup chopped watercress leaves
• 16 thin slices cinnamon-raisin, date or whole wheat sandwich bread, crusts trimmed
• 5 tablespoons (about) unsalted butter, room temperature
• 3/4 cup finely chopped toasted pecans
• Watercress sprigs (for garnish) 

Mix cheese and chopped watercress in medium bowl. Season with salt. Spread mixture evenly over 8 bread slices. Top with remaining bread. Butter edges of sandwiches. Cut sandwiches diagonally in half. Place pecans on plate. Dip buttered edges of sandwiches into pecans. Arrange sandwiches on platter. Garnish with watercress sprigs. (Can be made 8 hours ahead. Cover sandwiches tightly; chill.) Serves 8  From “Bon Appétit�? Sept. 1999 via http://food.epicurious.com  Review: “This was a huge hit at my daughter's bridal shower tea! I used cinnamon raisin bread, which was a lovely contrast to the goat cheese. The sandwiches looked lovely and tasted divine.�?SPAN>