Calla Lily Tea Sandwiches Recipe

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Calla Lily Tea Sandwiches Recipe
Calla Lily Tea Sandwiches Recipe photo by Taste of Home
Publisher Photo

Calla Lily Tea Sandwiches Recipe

Read Reviews
1
Publisher Photo
Your tea tray will be blooming beautiful with these novel lily-shaped sandwiches. The tasty chicken, mayonnaise and herb filling will delight guests at your next luncheon or shower. —Leann Williams, Beaverton, Oregon
MAKES:
18 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
18 servings
TOTAL TIME:
Prep: 40 min. + chilling

Ingredients

  • 1/4 cup mayonnaise
  • 1 teaspoon grated onion
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon pepper
  • 1 can (4-1/2 ounces) chunk white chicken, drained
  • 1 celery rib, finely chopped
  • 18 slices white bread, crusts removed
  • 2 tablespoons butter, softened
  • 1 tablespoon minced fresh parsley
  • 18 pieces (1 inch each) julienned carrot

Directions

In a large bowl, combine the first four ingredients; stir in chicken and celery; set aside. With a rolling pin, flatten each slice of bread to 1/8-in. thickness; cut into 2-1/2-in. squares. Spread with butter. Roll up into a funnel shape, overlapping the two adjacent sides; secure with a toothpick.
Spoon about 1 teaspoon chicken filling into each sandwich. Cover with plastic wrap; refrigerate for 1 hour.
Remove toothpicks. Sprinkle sandwiches with parsley. Insert a carrot piece into the filling of each sandwich. Yield: 1-1/2 dozen.
Originally published as Calla Lily Tea Sandwiches in Country Woman August/September 2007, p26

Nutritional Facts

1 each: 108 calories, 5g fat (1g saturated fat), 8mg cholesterol, 195mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 1/4 cup mayonnaise
  • 1 teaspoon grated onion
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon pepper
  • 1 can (4-1/2 ounces) chunk white chicken, drained
  • 1 celery rib, finely chopped
  • 18 slices white bread, crusts removed
  • 2 tablespoons butter, softened
  • 1 tablespoon minced fresh parsley
  • 18 pieces (1 inch each) julienned carrot
  1. In a large bowl, combine the first four ingredients; stir in chicken and celery; set aside. With a rolling pin, flatten each slice of bread to 1/8-in. thickness; cut into 2-1/2-in. squares. Spread with butter. Roll up into a funnel shape, overlapping the two adjacent sides; secure with a toothpick.
  2. Spoon about 1 teaspoon chicken filling into each sandwich. Cover with plastic wrap; refrigerate for 1 hour.
  3. Remove toothpicks. Sprinkle sandwiches with parsley. Insert a carrot piece into the filling of each sandwich. Yield: 1-1/2 dozen.
Originally published as Calla Lily Tea Sandwiches in Country Woman August/September 2007, p26

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Reviews forCalla Lily Tea Sandwiches

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pfrost User ID: 4033400 143025
Reviewed Jul. 1, 2009

"It is easier to make a Calla Lily shape if you cut the bread slices into triangles instead of a square. Overlap the two points from the long side and you will have a wrapped shape with a point just like a Calla Lily."

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