Tue 20 Nov 2007
HAM AND APRICOT PRESERVE TEA SANDWICHES
Tea Sandwich Recipe
Makes 8 tea sandwiches
4 thin slices raisin-pumpernickel bread
2 tablespoons apricot preserves
1 tablespoon Dijon mustard
1/4 pound Virginia ham, thinly sliced
Spread one bread slice with half of the preserves.
Spread another slice with half of the mustard.
Fill with half of the ham slices and close.
Repeat using the remaining bread, preserves, mustard and ham.
Trim the crusts from the 2 sandwiches. Cut each into 4 finger sized sandwiches.