Sunday, November 15, 2015

Tea Sandwiches - Cucumber; Chicken Salad

Today, I have a homecoming event at church. That is, here in Phoenix, we tend to get a lot of "Snowbirds", those who live here in the winter. Let's face it, our winters beat a lot of other places! So, each year, we have a homecoming potluck to welcome everyone back. Plus, we are big eaters, so any excuse for large quantities of food is a good one! There are always lots of salads, 7 layer dips, chips, and desserts. I decided to make something a little unusual for potlucks: tea sandwiches. I have always loved tea (coffee doesn't appeal to me), and I thought why not! There are lots of vegetarians there, so I made one that is a classic cucumber sandwich, and a chicken salad sandwich. Since cucumber sandwiches have a bad rap for being bland, I added in a garlic lemon spread.

Chicken Salad Sandwiches

1.5 cups cooked chicken (or canned chicken)
1/2 cup celery, minced
1/2 cup black grapes, chopped
3 tablespoons red onion, minced
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 cup mayo (I used a vegan version, "Just Mayo", actually tastes amazing)

Combine all the ingredients in a bowl. You may make this the day before and allow for the flavors to meld (do not assemble until the day of so the bread does not get soggy).

Cucumber Sandwiches

1 stick butter, room temperature
2 garlic cloves, minced
1 large cucumber, peeled and sliced thin
Salt and pepper to taste
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice

Lightly salt the cucumbers and allow to drain for 1-2 hours in a colander.

In a small bowl, combine the butter and garlic. Apply to each side of the bread.

In another small bowl, combine the lemon juice, olive oil, and pepper. Dip the cucumber slices, and arrange them on the bread.

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