Fennel Tea Sandwiches

C G

By
@Celestina9000

Recipe I created with inspiration from several online sources.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
About 12 tea sandwiches
Prep:
15 Min
Method:
No-Cook or Other

Ingredients

6 slice
soft bread such as light whole wheat or similar
fennel fronds, for garnish

SANDWICH FILLING:

1 small
fennel bulb, minced
1/4 c
cucumber, diced small
2 Tbsp
red onion, diced small
1/2 c
cream cheese (you can sub cream cheese, chevre, soft tofu or ricotta if you prefer)
1 Tbsp
fresh basil, finely minced
1 Tbsp
pistachios or pine nuts, chopped
1/2 Tbsp
lemon juice
1 Tbsp
olive oil, extra virgin
salt, to taste
fresh cracked black pepper, to taste

Step-By-Step

1Combine all of the SANDWICH FILLING ingredients in a prep bowl. (Or use a mini-chopper or food processor and PULSE into small pieces.) Taste and adjust if needed. Note: I prepared the sandwich filling minus the pistachios the night before I planned to serve it. When I was ready to prepare the sandwiches the pistachio nuts were stirred in then.

2Just prior to serving, divide and spoon the sandwich filling on half of the bread slices. Top with other bread half and cut into quarters.

3Arrange on a platter and garnish with fennel fronds. Do not prepare the sandwich too far in advance or they will become soggy.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mediterranean
Dietary Needs: Vegetarian