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Food & Wine Magazine's Emily Kaiser, who co-authored The Harney & Sons Guide to Tea, pairs her clever tea sandwiches with spicy Indian chai, like the 500 Mile Chai.
Total time
10 minutes
Servings
Makes 2 dozen tea sandwiches
Ingredients
12 slices white sandwich bread1/4 cup plus 2 tablespoons mint chutney, drained1 English cucumber, thinly sliced
Directions
Arrange 6 of the bread slices on a work surface and spread 1 tablespoon of the mint chutney on each. Top with the sliced cucumber and close the sandwiches. Cut off the crusts, then quarter the sandwiches on the diagonal and serve.
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