Salmon Tea Sandwiches

The saltiness of these sandwiches was a great compliment to my crunchy and slightly sweet chicken salad sandwiches.  I made these the morning of the Mother’s Day Tea.  I started with pumpernickel slices because I love it so much.  I swirled cream cheese with minced fresh dill and spread the mixture both sides of the bread.  I then topped with thinly sliced cucumbers and slices of smoked salmon.  I used a serrated knife to cut the sandwiches into wedges and served them alongside the chicken salad and PBJ sandwiches.

I think this will be added to my summer sandwich menu.  I may do them as wraps and add tomatoes, lettuce, and red onions for texture and flavor.


Post a Comment

Required fields are marked *


%d bloggers like this: