lightly butter all slices of bread.
dice scallions very small (including all green parts) and mix with cream cheese and all other spices.
spread cream cheese mix generously on 3 bread slices.
slice english cucumbers or zucchini with a vegetable peeler and lay on top of the cream cheese spread.
top sandwich with the rest of the bread slices.
cut the crust off the the sandwiches and cut in quarters.
chill for 1/2 hours before serving.
Preheat sandwich press on high. Brush each slice of lavash with oil and place 4 on a cutting board, oiled sides down. Top 2 slices with pancetta, basil and mozzarella, and the other 2 with chutney, cheese and onion. Place remaining 4 lavash slices on top, oiled sides up. Lift the first sandwich on to the sandwich press. Close press and cook 2-3 mins, until golden and crisp. Repeat with remaining sandwiches.
To serve, cut each sandwich in half lengthwise, then cut each half into 6 fingers.
nd spread on the toasted sandwich maker inside top and bottom
Stuffing for the sandwich.
Mash boiled potatoes finely
edium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice
or jelly (lavender and black tea in particular need to be
heese spread, choose 3 other fillings.
Spread each slice with
Prepare desired filling (recipes follows); set aside.
Preheat oven to 375\u00b0.
In large mixing bowl, cream butter, brown sugar and vanilla until light and fluffy.
Mix in flour and salt.
Reserve 1/2 cup mixture.
Press remaining mixture evenly in 13 x 9 x 2-inch pan.
Bake at 375\u00b0 for 10 minutes.
0 minutes; stir in Thai tea mix and bring to a
hem cool.
To serve tea sandwiches: Halve the muffins horizontally
ash lettuce and have your sandwich fillings ready for assembly.
On
inutes more.
Assemble a sandwich by layering seitan, tomato, onion
ny heavy, stable object. Place sandwich into refrigerator and press for
Get a pan, cheese and 2 pieces of bread and butter.
Set oven for 350\u00b0, use the top of the stove; let the pan warm and put some butter in. Let it melt and put the sandwich in the pan.
Wait until the bread gets brown and use a spatula to flip the sandwich. Wait until the other side gets brown.
Take the sandwich out and put it on a plate and eat it.
n the cake layers as fillings in the middle.
Decorate
orizontally. Fill with you favorite sandwich fillings. Tuna or chicken salad, or
Mix cream cheese, ricotta and lemon juice until smooth. Add herbs and season to taste. Spread over 1/2 of bread slices. Top with remaining bread slices. Remove crusts and cut each sandwich into 3 pieces. Serve immediately.
In a large mixing bowl, pour two parts canister mixes to one part cinnamon, until one or more ingredients is gone.
Mix everything well.
Pour even amounts into sandwich bags and close with a twist tie.
Store in a cool, dry place.
If you desire to give as gifts, you may wish to place bags into small gift bags. Be sure to include the service directions.
ith the crust mix (this recipes makes enough to fill a
In a medium bowl, stir together the artichokes, mayonnaise, onion powder, garlic powder, dried parsley, and cayenne. Season with salt and pepper.
Divide mixture evenly among 10 slices of bread, top each with remaining bread slices and cut off crusts with a serrated edge knife. Cut each sandwich diagonally to create two triangles.
Transfer to a platter and wrap in plastic wrap. Refrigerate for at least four hours or overnight to soften before serving.