Tea Sandwiches

Recipe courtesy Tyler Florence Begin by making the round toasts. Using a cookie cutter (about 2-inch diameter) cut out circles of bread from the slices. Using a pastry brush, brush with olive oil and place on a sheet tray in a 350 degree oven and bake until golden and crispy – about 7 minutes. Remove from the oven and use as the base for the following salad toppings. CHICKEN SALAD SANDWICHES topping: 2 cups of shredded roasted deli chicken meat 1 cup chopped celery 1 cup chopped pineapple 1 cup of halved red grapes 2 tablespoons chopped chives 1 cup of candied pecans 2 cups of israeli (curly) arugula 1 cup mayo 1/2 cup sour cream 2 teaspoon lemon juice kosher salt and freshly ground black pepper extra-virgin olive oil Begin by making the dressing. In a large bowl combine mayo, sour cream, lemon juice and olive oil. Using a whisk stir well until combined fully. Season with salt and pepper. In a food processor add the chicken, celery, pineapple. Pulse a couple of times until well chopped. Fold this mixture into the mixing bowl with dressing and add grapes and chopped chives. Stir well until fully incorporated then give it a final season with salt and pepper to taste. Using an ice cream scoop top each disc of bread with a scoop of the chicken salad and top with some arugula and a couple of candied pecans. GARDEN PUREE WITH HAM topping: 1/2 pound sliced San Danielle Prosciutto 2 cloves garlic 1/2 pound sugar snap peas, trimmed 1 pound English peas, shelled, or 1 cup frozen petite peas 1/2 pound asparagus, tips only (about 2 ½ inches) 1/2 pound haricot verts or tender green beans, trimmed 2/3 cup whole-milk ricotta cheese 3 green onions, green parts only, roughly chopped Truffled Pecorino shavings Extra-virgin olive oil Kosher salt and freshly ground pepper Bring a large pot of salted water to a boil. Add the peas, asparagus tips, and haricot verts and cook until bright green and crisp-tender, about 3 minutes. (If you’re using frozen peas, you can throw them in during the last couple of minutes, to thaw.) Drain, transfer to a bowl of salted ice water to stop cooking, and drain again. Puree in a food processor with the ricotta, green onion greens, a drizzle of oil, and salt and pepper to taste. Smear onto the discs of bread then layer over twisted pieces of prosciutto (so it looks like ribbons). Drizzle with a little olive oil to finish. SALMON SALAD 1 baked 12oz salmon fillet, flaked 12oz smoked salmon, rough chopped into pieces 1/2 cup pickled red onion slices (recipe below) 2 tablespoons salted button capers, washed 2 tablespoons fresh dill weed, rough chopped Extra-virgin olive oil 1 cup whipped cream cheese Begin by baking the fresh salmon fillets. Preheat oven to 350 degrees F. On a roasting tray drizzle with olive oil and place salmon fillet "skin" side down. Drizzle with olive oil and season with salt and pepper then sprinkle with dill weed. Place in oven and bake for about 15 minutes. Salmon will turn reddish-pink when done. Remove from skin and rough chop salmon up. In a large mixing bowl, combine with smoked salmon pieces and add capers, pickled red onion and dill. Wet with olive oil and just before ready to serve season with salt and pepper. TO assemble sandwiches smear each disc of toast with whipped cream cheese and top with a spoonful of salmon salad mix. Garnish with an extra stem of dill weed and more cracked black pepper. pickled red onion: 1/4 cup red wine vinegar 2 tablespoons sugar kosher salt and freshly ground black pepper 1 medium red onion, julienned In a small sauce pan heat vinegar with sugar to dissolve. Add salt and pepper. Pour hot mixture over a bowl of julienned red onion and allow to steep. Once cooled slightly place in refrigerator to chill. Drain onions before serving. GRILLED EGGPLANT WITH MOZZARELLA 1 medium sized eggplant 1 8oz ball of bufalo mozzarella 1 cup of cherry tomatoes (preferably on the vine) 1 handful of fresh basil leaves 1/2 cup of mint pesto (recipe below) 1/4 cup of toasted pinenuts Kosher salt and freshly ground black pepper Extra-virgin olive oil Begin by grilling the eggplant. Slice the eggplant into rounds that match the toast (just less than 2-inches in diameter). Lay out on a board and sprinkle with salt and set aside for a few minutes. Pre-heat oven to 400 degrees F. Lay out the vine of cherry tomatoes on a roasting tray and drizzle with olive oil and season with salt and pepper. Roast in the oven until just tender and almost falling apart – about 7-8 minutes. Remove from oven and cut at stem so each tomato is separated. Wash eggplant and pat dry with paper towels. Rub with olive oil then in a cast iron griddle pan grill eggplant so it is marked well on both sides and the flesh is tender. Place the eggplant slice ontop of the disc of toast. Top with a similarly sliced round of mozzarella. Top with a spoonful of mint pesto and nestle a roasted cherry tomato on top of that. Garnish with a basil leaf and some toasted pinenuts. Mint Pesto… 1/2 cup lightly packed mint leaves 1/4 cup flat-leaf parsley leaves 1 small garlic clove 2 tablespoons toasted pinenuts juice of half a lemon 1/4 cup of extra-virgin olive oil Kosher salt In a food processor, combine the mint leaves with the parsley, pinenuts, garlic and lemon juice. Process until smooth and well combined. Add extra-virgin olive oil and pulse a couple of times until well incorporated. Season with salt and pepper.

Edited: July 31st, 2009