Recipe: Assorted Tea Sandwiches: Tarragon Egg Salad, Cucumber & Goat Cheese, Beet & Watercress

Tarragon Egg Salad Sandwich

• 6 hard-boiled eggs, peeled and finely chopped
• ¼ cup + plain Greek yogurt
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• ¼ cup finely chopped fennel
• ¼ cup finely chopped red bell pepper
• ¼ cup finely chopped green onions
• 2 tablespoons chopped fresh tarragon leaves
• 1 teaspoon apple cider vinegar
• Salt and pepper, to taste
• 4 slices soft whole wheat bread

INSTRUCTIONS

1. Mix everything but the bread together, taste, and add salt or pepper, as needed.
2. Spread a thin layer of egg salad on two slices of bread (you may have leftover egg mixture) and top with the remaining slices of bread.
3. Cut each sandwich into quarters.

YIELDS: 8
 

Cucumber & Goat Cheese Sandwich

• 4 ounces softened goat cheese
• 4 slices light rye bread
• 1 tablespoon fresh chopped dill
• ¼ English cucumber, thinly sliced

INSTRUCTIONS

1. Spread goat cheese on one side of each slice of bread.
2. Sprinkle two slices of bread with dill and layer cucumber on top.
3. Lay remaining bread, cheese side down, on top of the cucumber.
4. Cut each sandwich into quarters.

YIELDS: 8 Tea Sandwiches
 

 
Beet & Watercress Sandwich

•  4 ounces softened goat cheese
• 4 slices whole grain bread
• 3-4 small, pickled beets, sliced
• ¼ cup chopped watercress

INSTRUCTIONS

1. Spread goat cheese on one side of each slice of bread.
2. Pat dry the sliced beets and layer on top of two slices of bread.
3. Top with watercress.
4. Lay remaining bread, cheese side down on top of the cucumber.
5. Cut each sandwich into quarters.

YIELDS: 8 Tea Sandwiches

OPTIONS
Sandwiches can be spread with the goat cheese, cream cheese, or butter as you prefer.