A tangy sandwich that is good with a sweet dessert! If gogi berries are hard to find golden currants are a good substitute.

• 18 – 2″ squares very thin wheat bread
• 3 tablespoons champagne vinegar
• 3 tablespoons minced shallots
• 1 tablespoons lemon juice
• 1 tablespoons country Dijon-style mustard
• 1 1/2 teaspoons coarse salt
• 1 teaspoon ground black pepper
• 1/2 cup extra-light olive oil
• 1 1/4 cups finely shredded, cooked turkey breast
• 1 cup cooked multi-grain rice
• 3/4 cup chopped celery
• 1/2 cup dried goji berries

Preheat oven to 350°. Place bread squares on a baking sheet and toast lightly until crisp. About 6-10 minutes.
In a container of a blender combine champagne vinegar, shallots, lemon juice, mustard, salt, and pepper. Blend until mixture is uniform.
With motor running slowly add oil, blending until mixture thickens. Set vinaigrette aside.
In a large bowl, combine turkey, rice, celery and gogi berries. Gently mix vinaigrette and turkey mixture. Spoon mixture on toasted points just before serving.

White Cheddar and Olive Tea Sandwich
A delicious party appetizer. Makes a fantastic spread or made into sandwiches.

• 3/4 pound sharp white cheddar cheese – shredded
• 1/2 cup chopped Spanish olives
• 1/3 cup mayo
• 1 teaspoon Worcestershire sauce
• 1 clove garlic, minced
• 1 loaf of party pumpernickel bread or regular pumpernickel bread

Simply combine all ingredients and refrigerate until ready to use. We lightly butter our bread prior to using the spread. Cut the crusts off and then cut into sandwiches.

This is a beautiful open face sandwich with sliced strawberries on top.

• 1 – 8 oz cream cheese, softened
• 3 Tablespoons minced fresh basil
• 1/2 cup slivered toasted almonds
• 1 teaspoon lemon juice
• 1/2 teaspoon lemon zest
• 1/4 teaspoon salt
• 8 slices honey-wheat bread, crust removed, cut into thirds, and toasted
• 1 – 1 lb. package strawberries, hulled and thinly sliced

Mix together first 6 ingredients until thoroughly combined. Spread cream cheese mixture onto toasted bread. Garnish with three strawberries each. Recipe from TeaTime Magazine

Spicy Pimiento & Cheddar Tea Sandwich
We served this sandwich at our Downton Abbey Christmas Tea and also the Epiphany Tea. Makes a hearty appetizer. We also call it the Spicy Cherry Pepper & Cheese!

• 2 cups shredded extra-sharp cheddar cheese
• 1 8oz package of cream cheese, softened
• 1/4 cup pimientos, drained
• 2 Tablespoons mayo
• 1/2 tsp Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1/4 teaspoon salt
• pumpernickel bread

In a medium bowl, combine all the ingredients except the bread. Cover and chill until ready to use. Add more hot sauce or cayenne pepper for a spicier flavor.
Evenly spread the cheese mixture on one slice of bread, then top with the second slice or top. Cut off crusts. Serve immediately or chill in a sealed container with slightly damp paper towels covering the sandwiches.

Smoked Chicken, Tomato and Spinach Tea Sandwich

• 4 chicken breasts
• liquid smoke
• Lapsang Souchong Superior Tea Leaves
• 1/4 cup cooked crispy bacon, crumbled
• fresh spinach leaves

Dressing

• 2 Tablespoons red wine vinegar
• 2 Tablespoons fresh lemon juice
• 3/4 cup olive oil
• 1/2 cup sundried tomatoes – drained and chopped
• 1/4 cup chopped shallots Coat chicken breasts in liquid smoke and ground Lapsang Souchong Superior Tea Leaves. Bake until done. Chop and shred chicken coarsely. Stir in bacon and dressing. Make into sandwiches – layering each sandwich with spinach leaves on top of chicken mixture.
  

We served this pretty savory at a Harvest Tea Party. The green of the spinach makes a very pretty presentation and works well as an appetizer.

• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 8 oz cream cheese
• 4 oz feta cheese
• 3 cups fresh chopped spinach
• 2 garlic cloves, minced
• 4 oz roasted red pepper
• 1 tablespoon finely chopped crispy bacon
• 1/4 teaspoon hot pepper sauce
• chopped parsley or cilantro
• 1 loaf dark pumpernickel bread (we used marbled pumpernickel and rye)

Stir curry and cumin in a small dry skillet over medium heat until fragrant, about 45 seconds. Remove from heat. Combine cream cheese, feta, spinach, garlic and roasted red pepper in a food processor. Blend until pureed. Add curry mixture, bacon and hot sauce. Blend once again. Season to taste with salt and pepper, then transfer to a covered container and refrigerate.
Assembling sandwiches:
Flatten bread with a rolling pin. (we spread a thin layer of butter after flattening) Spread curry mixture on bread. Trim off crusts and roll into a log. Cut diagonally. Each roll will make 2-3 sandwiches. Spread recipe makes about 48-60 rolls. Recipe from The Tea Table by Shelley and Bruce Richardson