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Shower Tea Sandwiches


These cream-cheese-based sandwiches are wonderful for an afternoon tea party.

  • Yield: Makes about 3 dozen sandwiches

Source: Martha Stewart Weddings, Winter/Spring 1997


  • 3 one-pound loaves white sandwich bread, preferably unsliced
  • Wasabi, Salmon, and Lemon Cream Cheeses
  • Tea-Poached Chicken
  • 1 large seedless cucumber (14 ounces), very thinly sliced
  • 1/2 pound sliced smoked salmon
  • 2 1/2 ounces fresh salmon roe
  • 1 ounce black (or other color) caviar, optional
  • 3 to 4 ounces baby leaf lettuce, such as mache, mizuma, shiso leaves, and sprouts
  • 1 bunch fresh dill
  • 1 bunch fresh chives
  • 2 to 3 tablespoons black sesame seeds
  • 2 to 3 tablespoons white sesame seeds


  1. Trim crusts. Slice bread into 1/2-inch thick pieces; each loaf should yield ten to twelve slices. Spread each slice with cream-cheese spread. Arrange ingredients on bread in decorative patterns. Sandwiches look best with chicken, cucumbers, and salmon arranged along edges of bread, overlapping slightly. Trim edges in straight lines, cutting through both bread and ingredients to leave clean edges on all sides. Make salmon sandwiches first, reserving trimmings for salmon cream cheese to use on other sandwiches. Tuck small green leaves in between layers. Keep sandwiches covered with damp cloth until serving. Refrigerate if not serving right away. Sandwiches are best eaten within 2 to 3 hours.

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