BLOODY MARY TEA SANDWICHES

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Bloody Mary Tea Sandwiches image

Provided by Valerie Bertinelli

Categories     appetizer

Time 25m

Yield 10 servings

Number Of Ingredients 11

One 8-ounce package cream cheese, softened
1/2 cup finely chopped celery (about 1 stalk)
1/4 cup pimiento-stuffed green olives, drained and finely chopped
1/2 tablespoon Cajun seasoning
1/2 teaspoon anchovy paste
1/2 teaspoon lemon zest
10 slices white sandwich bread
10 slices whole-wheat sandwich bread
Forty 1/8-inch-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

Steps:

  • Stir together the cream cheese, celery, olives, Cajun seasoning, anchovy paste and lemon zest in a medium bowl until well blended.
  • 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.
  • 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.
  • Cover with plastic wrap and chill until ready to serve. Garnish each tea sandwich with a slice of pickled okra, if desired.

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