Recipe by Sherri L.
Nice refreshing finger sandwiches for a tea party.
Top Review by Chef Buggsy Mate
The kids and I really enjoyed these little sandwiches for lunch today. Since I had to scale the recipe way down, I did have a bit of trouble mixing the cream and lemon juice into the butter. It was well worth fighting with however; as it really makes a tasty spread. It would work well with cucumber slices as well. My kids loved the fact that I cut the crust off their sandwiches...something that I never do (they have heard from the time they had their first sandwich "Yes, you must eat your crust"). This is definitely a recipe I will tuck away for making for special things such as baby showers, teas etc... Thanks for sharing this wonderful recipe. Made and reviewed for My-3-Chefs 08
- 1 1⁄2 cups butter, softened
- 2 tablespoons heavy cream
- 1⁄8 teaspoon of mild French mustard
- 1⁄2 lemon, juice of
- salt and pepper
- 2 lbs tomatoes (5 to a pound)
- salt & freshly ground black pepper
- 20 slices bread
Directions See How It's Made
- Blend all ingredients for the creamed butter to a fine, soft, spreadable consistency (salt and pepper to taste).
- With a small knife, make a small cross in the base of each tomato.
- Plunge the tomatoes into a pan of boiling water and count to 20.
- Remove them to a bowl of cold water, drain and peel off the skins.
- Butter 10 slices of bread with the creamed butter.
- Quarter the tomatoes and remove the seeds, press the petals flat and lay them on the slice of buttered bread.
- Do not layer the tomatoes, as they will cause the sandwiches to come unstuck.
- 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).