Yesterday we kicked off the 4th of July week with the most American event possible, a baseball game at the new Marlin’s Stadium. It was our first time at the stadium (terrible…we are only 2 miles from it) and we partied at the Clevelander with some good family friends. Such an awesome day!
These adorable tea sandwiches were the perfect snack after the game, so simple but packed with flavor.
They are inspired by this week’s Food Matters Project recipe chosen by Aura at Dinner with Aura, find her rendition and Mark Bittman’s original “Updated Tea Sandwich Recipes” here.
Roasted tomato, balsamic caramelized onion, and sharp cheddar tea sandwiches
Serves 3-4 for a snack
- 6 slices any bread, de-crusted (I used a thick Italian Loaf)
- 3 slices sharp cheddar cheese
- 2 tomatoes, cut into thick round slices
- 1/2 a large or 1 small onion, chopped
- 2 tablespoon olive oil, divided
- 1 tablespoon balsamic vinegar or balsamic glaze
- salt and pepper to taste
Pre-heat oven to 400 degrees F. Cover tomato slices in 1 tablespoon of olive oil and place on baking sheet. Sprinkle with salt and pepper, to taste. Roast for 10-15 minutes.
While the tomatoes are roasting, heat the rest of the olive oil (1 tablespoon) in a skillet on medium high heat. Saute onion for 2 minutes, add balsamic and sauté 2 more minutes. Reduce heat to low and sauté until the tomatoes finish roasting,
To prepare sandwiches cut the crust off the bread. Place a slice of cheddar on 3 of the pieces of bread. Lay 2 – 3 slices of tomato on top of the cheddar. Spoon 2 tablespoons of sautéed onions on top of the tomatoes. Top with a piece of bread. This should make 2 sandwiches. Cut into halves or thirds to serve.
Tuna, Parmesan, Apple, and Celery Tea Sandwiches
serves 3-4 for a snack
- 6 slices rye bread (or any break), de-crusted
- 1 can tuna, drained
- 2 tablespoons light mayonnaise
- 1 apple, sliced julienne style
- 2 stalks of celery, sliced julienne style
- 1 tablespoon lemon juice
- salt and pepper to taste
- a few slices of parmesan, to taste
Slice the apples and celery. Sprinkle lemon juice on the apple slices, so they do not brown. Squeeze the water out of the tuna. Mix mayonnaise into the tuna in a mixing bowl with a fork. Season with salt and pepper to taste.
Place a few spoons of tuna on 3 of the slices of bread. Top with celery and apples evenly between the 3 pieces of bread. Place a few pieces/slices of parmesan on the 3 sandwiches. Top with the remaining bread slices. Cut into halves or thirds to serve.
This would also be great with chives mixed in cream cheese or chives and butter as a spread,but we were fresh out.
If you’d like to expand your Tea Sandwich recipes check out the renditions the Food Matters Project came up with this week right here! I especially like the Peach Mascarpone Sandwiches by Vanilla Lemon.
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::: keelymarie :::