Fennel Tea Sandwiches

C G

By
@Celestina9000

Recipe I created with inspiration from several online sources.


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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

Directions Step-By-Step

1
Combine 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.
2
Just prior to serving, divide and spoon the sandwich filling on half of the bread slices. Top with other bread half and cut into quarters.
3
Arrange 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