“Nice refreshing finger sandwiches for a tea party.”
READY IN:
30mins
SERVES:
15-20
YIELD:
30-40 sandwiches
UNITS:
US

Ingredients Nutrition

  • Creamed Butter
  • 1 12 cups butter, softened
  • 2 tablespoons heavy cream
  • 18 teaspoon of mild French mustard
  • 12 lemon, juice of
  • salt and pepper
  • Filling
  • 2 lbs tomatoes (5 to a pound)
  • salt & freshly ground black pepper
  • 20 slices bread

Directions

  1. Blend all ingredients for the creamed butter to a fine, soft, spreadable consistency (salt and pepper to taste).
  2. With a small knife, make a small cross in the base of each tomato.
  3. Plunge the tomatoes into a pan of boiling water and count to 20.
  4. Remove them to a bowl of cold water, drain and peel off the skins.
  5. Butter 10 slices of bread with the creamed butter.
  6. Quarter the tomatoes and remove the seeds, press the petals flat and lay them on the slice of buttered bread.
  7. Do not layer the tomatoes, as they will cause the sandwiches to come unstuck.
  8. Salt and pepper the tomatoes and then press a second slice of bread firmly on to the top of the sandwich, crust and cut into appropriate shapes (should make 30 fingers or 40 squares or quarters).

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