Some Pretty Tea Sandwiches for Some Pretty Special Teachers
Do you ever go through a day and realize that the only adult you’ve spoken to is the cashier at the grocery store? Two days a week for the past 1.5 years I’ve managed to avoid this experience. On those days, I drop J off at Kids Gym for a few hours. During the drop-off and later at the pick-up I am greeted with smiles, how-are-yous and chats about what the little tykes and the teachers are up to.
Teacher appreciation week was last week. It’s usually all about the role teachers play in our children’s lives. I have tons of appreciation in that area. For sure! They taught J his shapes, how to do a forward tumble, a bazzillion songs and a love of crafts. But I also appreciate them for their role in my life.
When we first moved here two years ago, we didn’t know anyone. J got used to being with me all day and to not being around others at all. We enrolled him in Kids Gym so that he would be around other kids and other adults. At first it was hard (for me and for him). But because of the support of those wonderful teachers we *both* came to love going there.
Recently J went through a bad phase of hitting, pushing and taking (“bad hands”). The teachers not only worked with me to get him over it but they also reminded me often that it is not my fault, that it will get better and that they know he is a sweet boy who is just trying to deal with anger. I know they dreaded pick-up time because they’d have to tell me about his bad day. Now I know they look forward to pick-up time when we all celebrate his “gentle hands.”
We’ve enrolled J in a Montessori school for next year. That means he only has one month left with his darlings Miss Laura, Miss Kelly and Miss Dee Dee (yes, I am totally crying as I write this). I hope they know how much they’ve meant to us.
We will visit often.
For the Kids Gym Teacher Appreciation Royal Tea I volunteered to make tea sandwiches. I made three varieties: Hummus with Roasted Red Pepper, Egg Salad with Sundried Tomato and Salmon with Cream Cheese and Chive. Today I will share the recipe for my favorite (I totally ate ALL the ends that I trimmed off of these little tasties).
Salmon, Cream Cheese and Chive Tea Sandwiches for Special Teachers
This filling makes enough for 1 to 1.5 loaves of bread sliced lengthwise (pre-order from your bakery or grocery store). The average loaf has 9 useable slices and will make 36-48 round rolled sandwiches or 27 to 30 ribbon sandwiches. This will serve 8-10 people for tea, assuming there are other treats on offer.
When I’m making tea sandwiches, I make the fillings the day before and refrigerate them overnight. I always assemble the sandwiches as close to the time they’re needed as possible. They are a bit fiddly but they don’t actually take that long to make. For the teacher’s tea I used 3 loaves and 3 types of filling. It took me less than 2 hours to assemble the sandwiches. There were about 100 sandwiches in the end, more than enough for 20 people.
- 2- 7.5 ounce cans Wild Atlantic Red Sockeye Salmon, drained and bones removed
- 12 ounces whipped cream cheese
- 1/2 tsp coarse black pepper
- 1/2 tsp fine kosher or regular table salt
- 3 tsp lemon juice
- 4 tbsp finely chopped chives (another 5 tbsp finely chopped chives will be needed for sandwich assembly below if you’re making the round rolled sandwiches)
Combine all ingredients. Taste and add more salt, pepper and/or lemon juice if desired.
To make round rolled sandwiches:
Place a slice of bread onto a cutting board with a short edge closest to you. Using an electric carving knife*, trim the crusts off of the two short edges. Spread 1/4-1/3 cup of the filling onto the slice. You just want a thin even layer. Too much and the filling will ooze. Sprinkle 2 tsp of chopped chive along the short edge that is closest to you. Roll up the sandwich jelly roll style, beginning at the chive-sprinkled edge. Place the roll onto a plate and cover with plastic wrap. Refrigerate. Repeat with remaining slices until all sandwiches are assembled.
Remove one roll from the fridge and place it on a cutting board. Using the electric carving knife, trim the crusts off of each side of the roll. Eat them. Ideally you will then be able to slice the roll in half and then each half in half again. If your roll seems too short to yield 4 sandwiches, slice in 3. Place slices in a single layer on a plate and cover with plastic wrap. Refrigerate. Repeat with remaining sandwiches.
To make ribbon sandwiches:
Place a slice of bread on the counter. Spread about 1/4 cup of the filling onto the slice. As with the rolled sandwiches, you only need a thin even layer. Top the filling with another slice of bread. Spread on another 1/4-1/3 cup of the filling. Finish with a final slice of bread. Transfer to a plate and cover with plastic wrap. Refrigerate. Repeat with remaining slices until all sandwiches are assembled.
Remove one stack from the fridge and place it on a cutting board with a long side closest to you. Using an electric carving knife* trim crusts off of all 4 sides. With blade of knife parallel to a short edge, slice the stack in half. Slice each half into 4 or 5 slices. Lie the sandwiches in a single layer on a plate, cover with plastic wrap and refrigerate. Repeat with remaining stacks.
*A regular serrated knife also works but the job is so much easier with the electric that it’s worth buying an inexpensive one or borrowing one for the task.