Rolled Tea Sandwiches
These dainty Rolled Tea Sandwiches are a throwback to the 60's but they never go out of style.
Prep Time20 minutes mins
Total Time4 hours hrs 20 minutes mins
Course: Main Dish
Cuisine: American
Servings: 24 tea sandwiches
Calories: 163kcal
Cherry Cream Cheese Sandwiches
- 8 slices white sandwich bread
- 4 oz cream cheese room temperature
- 2 Tbsps sour cherry juice
- 16 sour cherries pitted
Cheese Whiz Rolls
- 8 slices white sandwich bread
- ⅓ cup Cheese Whiz
- 4 sweet pickled gherkins
Creamy Goat Cheese Rolls
- 8 slices white sandwich bread
- 2 oz cream cheese room temperature
- 2 oz plain goat cheese room temperature
- 6 grape tomatoes seeded and finely minced
- 2 tablespoon red onion minced
- ½ tablespoon dill weed minced
- 1 tsp mayonnnaise
- 8-10 black olives pitted
Cherry Cream Cheese Sandwiches
Remove crusts from bread. You should end up with 4 squares of bread.
Lay out 4 pieces of bread end to end, overlapping about ½". Press the overlap to pinch the pieces together. You will end up with a long narrow length of bread.
Spread a thin layer of the cream cheese mixture over the length of bread. Be sure filling goes to all outer edges.
Position cherries tightly together on one of the short ends. Pack them closely together and make sure they reach the outer edges. If they extend over a bit that is better than being short.
Starting at the short end with the cherries roll the bread up tightly. Repeat with the other 4 pieces of bread.
Put the 2 sandwich rolls end to end and wrap tightly in plastic wrap. Twist the ends closed. Refrigerate at least 4 hours but overnight is even better.
To serve, slice horizontally into about ½' rounds. Plate and serve.
Creamy Goat Cheese Rolls
Scrape the seeds and jelly from center of grape tomatoes. Fold in a paper towel and squeeze to remove as much juice as possible. Mince finely.
Mix goat cheese and cream cheese til blended smoothly. Stir in tomato, dill, onion and mayo and mix til evenly distributed.
Prepare bread as for Cherry Cream Cheese Sandwiches. Spread cheese mixture over the bread lengths. Line up enough pitted black olives on short end to completely cover the short end. Roll up bread, wrap tightly in plastic wrap and refrigerate 4-24 hours.
Nutrition is an average of the 3 variations, per sandwich.
[nutrition-label]
Serving: 1g | Calories: 163kcal | Carbohydrates: 23.2g | Protein: 4.4g | Fat: 5.8g | Saturated Fat: 2.4g | Cholesterol: 11.4mg | Sodium: 230.5mg | Potassium: 87.3mg | Fiber: 1g | Sugar: 2g