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Calla Lily Tea Sandwiches

 Calla Lily Tea Sandwiches
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
18 ServingsPrep: 40 min. + chilling


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 108 calories, 5 g fat (1 g saturated fat), 8 mg cholesterol, 195 mg sodium,

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Calla Lily Tea Sandwiches (continued)

Nutritional Facts: 13 g carbohydrate, 1 g fiber, 3 g protein.