Tomato Tea Sandwiches

Recipe by Sherri L.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 15-20
UNITS: US

INGREDIENTS

Nutrition
  • Creamed Butter
  • 1 12
    cups butter, softened
  • 2
    tablespoons heavy cream
  • 18
    teaspoon of mild French mustard
  • 12
    lemon, juice of
  • salt and pepper
  • Filling
  • 2
    lbs tomatoes (5 to a pound)
  • salt & freshly ground black pepper
  • 20
    slices bread
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DIRECTIONS

  • 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).
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