 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
These tea sandwiches are extremely flavorful with a little kick to them! I like them so much that I make a batch and just make regular sandwiches for lunch. The spread can keep for several days in the fridge. This recipe came from my Saveur Magazine. Ingredients:
2 (14 ounce) cans artichoke hearts, in water, drained and chopped |
1 1/4 cups mayonnaise |
1 tablespoon onion powder |
1 teaspoon garlic powder |
1 teaspoon dried parsley |
1/2 teaspoon cayenne pepper |
kosher salt, to taste |
freshly ground black pepper, to taste |
20 slices white sandwich bread or 20 slices wheat sandwich bread |
Directions:
1. In a medium bowl, stir together the artichokes, mayonnaise, onion powder, garlic powder, dried parsley, and cayenne. Season with salt and pepper.
2. 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.
3. Transfer to a platter and wrap in plastic wrap. Refrigerate for at least four hours or overnight to soften before serving.
|
|