These sandwiches were so addicting and a great make ahead for a party. I mean how cute are little crust-less tea sandwiches…. You can make the cream cheese the day before (or if you really want buy a cream cheese that already has herbs going on). The sandwiches hold well in the fridge for a few hours as long as you place damp paper towels in between layers of the sandwiches and wrap them up super tight on a baking sheet.
You’ll need (for about 40 portions):
For cream cheese:
- 2.5 pounds cream cheese, at room temp
- 5 tablespoons minced scallions (white and green parts)
- 5 tablespoons minced fresh dill
- 5 tablespoons minced fresh flat-leaf parsley
- 5 tablespoons milk (I used almond milk)
- 5 teaspoons kosher salt
- 1.5 teaspoons freshly ground black pepper
- 2 loves dense whole grain or health bread, sliced into 0.25 inch slices
- 1 pound smoked salmon, sliced thin
- For the cream cheese, combine the cheese, scallions, dill, parsley, milk, salt and pep using electric beaters until well combined. If using now, leave at room temperature. If making later, store in an air-tight container in the fridge and bring back to room temperature when you are going to make the sandwiches.
- Spread all the bread slices with a thinnish layer of cream cheese. Place smoked salmon on half the sliced bread. You might need to tear some pieces up to get an even layer. Top the bread with the remaining bread to form sandwiches.
- Place one layer of sandwiches on a baking sheet. Place lightly damp paper towels over the sandwiches. Place another layer of sandwiches on top, repeat until all the sandwiches are on the baking sheet. Wrap very well with plastic wrap.
- Let sandwiches chill in the fridge so they will be easier to cut. 30 minutes should do it but you can leave them in there a few hours if you need to.
- Place the sandwiches on a cutting board. Using a bread knife slice off the crusts and slice sandwiches in half. Place sandwiches on a tray and garnish with sliced lemon.
Inspired by InaGarten