Ribbon Tea sandwiches- Easy and fuss free Party recipes

I love the mini foods served at a tea party, especially Tea sandwiches {I’m definitely more of a savoury lover than a sweets lover}. They’re just so cute and full of flavour, and the possibilities for fillings are endless. And when it comes to a traditional English afternoon tea party, these sandwiches are bound to make a good first impression.

In general, vegetarian Tea sandwiches are made with butter spread, cucumber, tomato and cheese. But since I have a potluck tea party lined up soon, I thought of deviating from the usual and prepare these lovely Ribbon sandwiches to take from my side. If you are the one who assumes tea sandwiches are tasteless bits of fluff, these will be a pleasant surprise.  The sweet and sour chutneys used bring in such medley of flavours that its hard to stop at one.

You may add in any topping to these colourful sandwiches like cucumber, tomatoes, cheese, beetroot, pickles etc. And if you prepare the chutneys a day ahead, there is hardly any time spent in assembling at all. This makes them great for picnics and travel since they won’t dry up quickly and are easy to handle. Make sure to use fresh white bread for a classic tea sandwich, or wheat for an updated “healthier” version.

What you need? – Makes around 20 quarter sandwiches

• Bread- 15 slices (brown or white)
• Coriander chutney- approx. 1 cup (recipe follows)
• Tomato chutney- approx. 1 cup (recipe follows)
• Butter- 1/4 cup (at room temperature)

Recipe for coriander chutney:

• 2 cups cilantro (coriander leaves)
• 1 cup freshly grated coconut
• A handful of mint leaves
• 1 tsp Tamarind paste (optional)
• 1-2 green chillies, chopped roughly
• Salt- to taste

Grind together all the ingredients in a blender, scraping down the sides at intervals without the addition of any water.

Transfer into an air tight container and refrigerate till ready to use.

Recipe for Tomato chutney:

• 4-5 large tomatoes cut fine
• 1 tbsp oil
• 1 tsp mustard seeds
• 4-5 garlic pods, chopped roughly
• ½  tsp fenugreek seeds (methi seeds )
• 6-7 curry leaves
• 5-6 whole dry red chillies (or according to taste)
• 1 large onion cut fine
• salt to taste

Heat oil in a heavy bottomed pan, add mustard seeds to it and let them splutter. Throw in curry leaves and fenugreek seeds and fry for almost 20 seconds.

When the fenugreek seeds start getting a little browner, add garlic and fry for 20-30 seconds.

Add in chopped onions and sauté until transparent then add tomatoes to it.

Sauté the tomatoes until it is soft and mushy. Add whole dry red chilies and stir a couple of times. Remove from heat.

Allow to cool completely, then grind this mixture to a smooth paste, add salt to taste and mix well. Refrigerate and use within 2 to 3 days.

Assembling the sandwiches:

Bring both the chutneys to room temperature.

Check the seasoning for both, and add salt or black pepper if required.

Spread a little butter on one side of the sliced bread, and then top it with 1 tbsp of coriander chutney

Top with another bread slice and spread the same amount of tomato chutney on it.

Finally spread some butter on the third slice and gently place it on top to settle the fillings in.

Slice into half diagonally and then into quarters, or if you prefer, slice into smaller squares or rectangles. You may choose to cut sandwiches with similar fillings in the same shape.

Serve fresh for tea or picnic.

Tips and Notes: 

If preparing ahead of time- Spread your filling on the bread, cut off the crusts, and cover sandwiches with a damp paper towel.  Wrap them with saran wrap and refrigerate until ready to set out for the party.  This will keep the bread from drying out.

You may add some mayonnaise, cheese, nuts, vegetables etc. as per your preference.

Try to use fresh cilantro leaves and freshly grated coconut for the chutneys. The desiccated coconut would work, but not as great as the fresh variety.

 

 

Another one of a pretty sandwich:

 

Avo