Bloody Mary Tea Sandwiches

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 10 servings
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One 8-ounce package cream cheese, softened

1/2 cup finely chopped celery (about 1 stalk) 

1/4 cup pimiento-stuffed green olives, drained and finely chopped 

1/2 tablespoon Cajun seasoning 

1/2 teaspoon anchovy paste 

1/2 teaspoon lemon zest 

10 slices white sandwich bread 

10 slices whole-wheat sandwich bread

Forty 1/8-inch-thick plum tomato slices (4 to 5 medium-size plum tomatoes)

2 cups loosely packed baby arugula 

Pickled okra or jalapeno, sliced, for garnish, optional 


  1. Stir together the cream cheese, celery, olives, Cajun seasoning, anchovy paste and lemon zest in a medium bowl until well blended.
  2. Place the white bread slices on a work surface, and spread about 2 tablespoons of the cream cheese mixture on each slice. Place the wheat bread slices on the work surface; top each with 4 tomato slices in a single layer, and add a few arugula leaves. Place the white bread slices, cream cheese-side down, on the wheat bread slices.
  3. Using a serrated knife, remove the crusts from the sandwiches with a gentle sawing motion, and then cut each sandwich into 4 triangular tea sandwiches.
  4. Cover with plastic wrap and chill until ready to serve. Garnish each tea sandwich with a slice of pickled okra, if desired.