8 Party-Ready Tea Sandwiches

Two big events in May are perfect for tiny sandwiches: Derby Day and Mother’s Day!

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Roast Beef with Beet Horseradish

Mix 1 stick softened butter with 1/4 cup beet horseradish and a pinch of salt; spread on 8 slices pumpernickel bread. Top 4 of the slices with thinly sliced scallions, chopped dill and deli-sliced roast beef. Season with salt and pepper, then top with a layer of thinly sliced radishes. Top with the remaining bread; trim the crusts and cut into pieces.

Cucumber-Edamame

Cook 1 cup frozen shelled edamame in salted boiling water until tender; drain and rinse under cold water. Puree in a food processor with 3 tablespoons each cilantro and olive oil, 1 tablespoon water, the juice of 1/2 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper. Spread on 4 slices white sandwich bread. Toss 1 thinly sliced Persian cucumber with 1 teaspoon each rice vinegar and toasted sesame oil, 1/4 to 1/2 teaspoon Sriracha and a pinch each of salt and sugar; arrange on top of the edamame puree. Top with 4 more slices bread spread with mayonnaise. Trim the crusts and cut into pieces.

Smoked Trout with Avocado

Toss 1 flaked smoked trout fillet (2 to 3 ounces) with 1 thinly sliced small celery stalk, 2 tablespoons each chopped parsley and lemon juice and 1 tablespoon olive oil; spread on 4 slices whole-grain bread. Spread 1 mashed avocado on 4 more slices bread and season with salt and pepper. Sandwich together; trim the crusts and cut into pieces.

Strawberry-Ricotta

Toss 1 cup thinly sliced strawberries with 1 tablespoon white balsamic vinegar, 1 teaspoon honey and a pinch of salt; let sit 30 minutes, then drain. Spread ricotta on 8 slices country white bread. Season 4 of the slices with salt and pepper, then top with a layer of the strawberries and some baby arugula. Top with the remaining bread; trim the crusts and cut into pieces.

Cold Kentucky Hot Brown

Spread 4 slices country white bread with a 1-ounce wedge spreadable Swiss cheese each. Top with chopped cooked bacon, sliced roast turkey and sliced plum tomatoes; sprinkle with salt, pepper and chopped chives. Top with 4 slices buttered bread; trim the crusts and cut into pieces.

Country Ham and Pepper Jam

Puree 1 cup shredded cheddar in a mini food processor with 2 tablespoons half-and-half until smooth; spread on 4 slices potato bread. Top with sliced country ham and sliced seeded jalapeños. Top with 4 more slices bread spread with hot pepper jelly. Trim the crusts and cut into pieces.

Benedictine

Puree 2 ounces cream cheese in a mini food processor with 1/2 cup trimmed watercress, 2 tablespoons sour cream, ½ teaspoon jalapeño hot sauce and 1/4 teaspoon kosher salt; spread on 4 slices whole-wheat bread. Top with thinly sliced cucumbers and sprinkle with chopped chives; season with salt and pepper. Top with 4 more slices bread; trim the crusts and cut into pieces.

Fried Chicken with Basil

Puree 1/2 cup fresh basil in a mini food processor with 3 tablespoons olive oil, 2 tablespoons sour cream, 1 tablespoon cider vinegar and 1/2 teaspoon kosher salt; spread on 4 slices white sandwich bread. Top with thinly sliced scallions and sliced fried chicken. Top with 4 more slices bread; trim the crusts and cut into pieces.