Bloody Mary Tea Sandwiches
- prep time25 min
- total time 25 min
- serves 10
Tea sandwiches with a Bloody Mary attitude.
1 8-oz package cream cheese, softened
½ cup finely chopped celery (about 1 stalk)
¼ cup pimiento-stuffed green olives, drained and finely chopped
½ Tbsp Cajun seasoning
½ tsp anchovy paste
½ tsp lemon zest
10 slices white sandwich bread
10 slices whole-wheat sandwich bread
40 1/8"-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.