Books, Tea, and the Trinity: TeaTime Magazine’s Egg Salad and Watercress Sandwiches

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, but I couldn’t keep up and that’s why I’m still three years behind (but I’m getting there!) All recipes are now going to be titled Books, Tea, and the Trinity. 

After we finished The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; A Horse and His Boy, Prince Caspian and The Voyage of the Dawn Treader: the next book in the series was The Silver Chair.

The first week we had: Cheese and Basil Scones, TeaTime Magazine Cucumber Canapés with Lemon-Basil Butter, TeaTime Magazine Egg Salad and Watercress Sandwiches, and yogurt fruit bark; along with Winter Grey tea.

I’m not sure if you caught it, but almodt all the food had a green theme to go with the “Lady of the Green Kirtle”

This recipe comes from TeaTime Magazine, a wonderful gift from a friend that keeps on giving! 🙂

Ingredients:

• 6 hard-cooked eggs, peeled and chopped
• 1 cup coarsely chopped watercress
• ½ cup mayonnaise
• 1½ tablespoons mustard
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 6 slices firm white sandwich bread

Directions:

1. In a medium bowl, stir together eggs, watercress, mayonnaise, mustard, salt, and pepper until combined.
2. Spread a thick, even layer of egg salad onto 3 bread slices. Top each with a remaining bread slice to make 3 whole sandwiches.
3. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from each sandwich to create a 3-inch square. Cut each sandwich diagonally into 4 equal triangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until serving time.

Food was delicious! I loved these sandwiches and have made them multiple times.

And food to go with.

For more tea sandwich recipes, go to Pepper Teigen’s Thai Sweet Chili Tea Sandwiches

For more egg salad recipes, go to Egg Salad and Cherry Tomatoes Sandwiches

For more Teatime Magazine recipes, go to Cucumber Canapés with Lemon-Basil Butter

For more from our Books, Tea, and the Trinity tea times, go to Cheese and Basil Scones

For more recipes, go to Glazed Cinnamon Scones

For more tea posts, go to Tea for Me, Tea For YouTea for Me, Tea For You

Books, Tea, and the Trinity: Bacon, Lettuce, Tomato Tea Sandwiches

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, but i couldn’t keep up and that’s why I’m two years behind. All recipes are now going to be titled Books, Tea, and the Trinity. 

After we finished The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; A Horse and His Boy, Prince Caspian, the next book was  The Voyage of the Dawn Treader.

Today we continued our discussion of The Voyage of the Dawn Treader. We had Golden Tip Lapsang Souchang tea, Dragon Cheddar Scones, Roast Beef and Watercress Sandwiches, Bacon Lettuce and Tomato Tea Sandwiches, Pizza Balls, and Chocolate Peanut Butter Cookies.

Emma (1996)

This recipe comes from Oh, How Civilized

Ingredients:

• 4 slices Very Thin white bread
• 2 strips bacon
• 2 tomatoes
• 2 leaves butter lettuce
• 1 tablespoon mayonnaise
• Cocktail fork or toothpick

Instructions:

1. Cut bacon slices into four pieces and line a baking sheet with parchment paper and evenly place the cut bacon. Cook at 400°F for 15-18 minutes.
2. Using a round cookie cutter, slice tomatoes and blot using paper towels. The size of the cocktail tomatoes will dictate how big your tea sandwich will be. The tomatoes should be able to fit inside the cookie cutter snugly. The cookie cutter will be the one used to cut the bread and lettuce into circles. Cut the tomato slices no bigger than 1/4″ and lay them out on paper towels to blot.
3. Cut out lettuce circles using the cookie cutter.
4. Cut out bread circles with the cookie cutter. Avoid cutting the crust.
5. Assemble tea sandwiches. Spread a thin layer of mayo on one side of the bread, add a lettuce circle, then tomato, then bacon. Then repeat with bread, mayo, lettuce, tomato, and bacon to create the second layer. Skewer with a cocktail fork.

Regular BLTs are absolutely delicious, and these mini ones were absolutely wonderful.

For more from our Books, Tea, and the Trinity tea times, go to Roast Beef & Watercress Tea Sandwiches

For more sandwich recipes, go to Hummus and Veggie Sandwiches

For more recipes, go to How to Throw a Valentea Party

For more tea posts, go to Dragon Cheddar and Tomato Scones

Books, Tea, and the Trinity: Roast Beef & Watercress Tea Sandwiches

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through The Chronicles of Prydain. When we started I resolved to share all the recipes, but i couldn’t keep up and that’s why I’m two years behind. All recipes are now going to be titled Books, Tea, and the Trinity. 

After we finished The Magician’s Nephew, The Lion, the Witch, and the Wardrobe; A Horse and His Boy, Prince Caspian, the next book was  The Voyage of the Dawn Treader.

Today we continued our discussion of The Voyage of the Dawn Treader. We had Golden Tip Lapsang Souchang tea, Dragon Cheddar Scones, Roast Beef and Watercress Sandwiches, BLTs, Pizza Balls, and Chocolate Peanut Butter Cookies.

Party time!

This recipe comes from Oh, How Civilized

Ingredients:

• 6 slices white bread
• 12 slices roast beef
• 8 watercress leaves
• 1 tablespoon mayonnaise
• 1 teaspoon horseradish
• pinch of pepper

Instructions:

1. Mix together horseradish, mayo, and pepper in a small bowl. Set aside.
2. Cut circles out of the roast beef.
3. Use the same cookie cutter to cut out 24 roast beef circles.
4. Cut circles out of the bread. Use the cookie cutter to cut out 12 bread circles out of the white bread.
5. Cut 2 circles out of each slice of bread, avoiding the crust.
6. Assemble tea sandwiches.From the bottom up: bread, horseradish mayo, roast beef, horseradish mayo, bread, horseradish mayo, roast beef, horseradish mayo, bread, and watercress skewered on with a cocktail fork.
7. Start with a bread circle, then spread on a thin layer of horseradish mayo, and top with 3 roast beef circles. Spread on a thin layer of horseradish layer, top with bread and repeat with the horseradish mayo, 3 roast beef circles, horseradish mayo, then bread. Place the watercress on top and keep it in place with a cocktail fork

These were delicious and eaten up so fast just like the recipe said.

For more from our Books, Tea, and the Trinity tea times, go to Dragon Cheddar and Tomato Scones

For more sandwich recipes, go to Hummus and Veggie Sandwiches

For more recipes, go to Apple Buttermilk Cake

For more tea posts, go to How to Throw a Valentea Party

Books, Tea, and the Trinity: Egg Salad and Cherry Tomatoes Sandwiches

Back in 2020, some friends and I started a Tea Party/Bible Study/Book Club. We met every Wednesday and worked our way through the Chronicles of Narnia and are currently working through the Lorien Legacies. When we started I resolved to share all the recipes, but have fallen behind in posting. Instead of having the book we are reading through at the front of the recipe, I’m changing it to be our tea group’s name: Books, Tea, and the Trinity.

After we finished The Magician’s Nephew and The Lion, the Witch, and the Wardrobe; the next book in the series was A Horse and His Boy. This book was a bit harder to plan recipes as it didn’t have as many starting off points as The Lion, the Witch, and the Wardrobe, but that also meant we could make whatever we wanted to. 

For the first week we had Cederberg Tea Co. Classic Red and Red Chai Tea. We also had Apple Cinnamon Scones, Heirloom Tomato Tarts with Basil, and a Healthy Waldorf Salad.

The second week we had veggies and Greek Yogurt Dip, Teatime Magazine’s Red Pepper Triple Stack Sandwiches, Zuppa Toscana, and Chocolate Covered Strawberries; with Vanilla Rooibos Tea

The third week we had Tea Time Magazines’ Sweet Cream Scones, Homemade Strawberry Preserves, Tea Time Magazines Egg Salad and Cherry Tomatoes Sandwiches, Hummus and Veggie Sandwiches, Empanadas, and Chocolate Chip Cookies; with Celestial Tea Devonshire Breakfast Tea.

This recipe comes from Tea Time Magazine.

Ingredients:

• 6 slices firm white bread
• 2 tablespoons unsalted butter, room temperature
• 1 to 2 cherry tomatoes
• 2 hardboiled eggs
• 1 to 2 tablespoons chopped green onion
• 1 to 2 lettuce leaves, finely shredded
• 2 tablespoons mayonnaise
• Salt, to taste
• Ground black pepper, to taste
• Watercress (Can substitute with cilantro)

Instructions

1. With a serrated knife, trim and discard crusts from each bread slice.
2. Butter one side of each slice; set aside.
3. Cut tomatoes in half and scoop out flesh and seeds; dice tomatoes.
4. In a medium bowl, mash eggs.
5. Stir in tomatoes, onion, lettuce, mayonnaise, salt, and pepper until smooth.
6. Spread a thick layer of egg mixture onto buttered side of each bread slice. Top with watercress and cover with the remaining bread slices, butter side down, to make 3 sandwiches.
7. With a serrated knife, cut each sandwich diagonally into 4 triangles. Serve immediately or cover with a damp tea towel or paper towels and refrigerate until ready to serve.

These were absolutely delicious and a great twist on egg salad if you are looking for something new. I’ve made them several times since and I love them.

And some yummy tea sandwiches on a plate.

For more from our Books, Tea, and the Trinity tea times, go to Sweet Cream Scones

For more sandwich recipes, go to Red Pepper Triple Stack Sandwiches

For more Egg Salad recipes, go to Curried Egg Salad Triple Stacks Sandwiches

For more Tea Time Magazine Recipes, go to Radish Ruffle Canapés

For more recipes, go to Healthy Waldorf Salad

For more tea posts, go to Apple Cinnamon Scones

The Magician’s Nephew Tea Party/Book Club: Ham, Cheddar, and Apple Tea Sandwiches

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). I also need to catch up on these recipes. Week three we had Organic India Tulsi Masala Chai Tea, Parmesan and Chive Scones, Cucumber Aioli Canapés, Ham and Green Apple Sandwiches, Cranberry and Brie Bites, and Mini Pumpkin Creme Brulee.

I couldn’t share the recipes in October as I was in the middle of Horrorfest IX, so I am catching up and of course next is sandwiches.

Tea first!

This comes from Tea Time Magazine’s Teatime Celebrations. I couldn’t find my cutter, and instead used my knife and cut the sandwiches into triangles instead.

Emma (1996)

Ingredients:

• 6 Slices of Pumpernickel-Rye Swirl (I couldn’t find any and instead used a light rye bread), frozen
• 1 Tart Apple, such as Granny Smith
• 2 Tablespoons of Mayonnaise
• 2 Tablespoons of Spicy Brown Mustard
• 6 Slices of Thin Deli-Style Smoked Ham
• 6 Slices of Sharp White Cheddar Cheese
• 1/3 Cup of Baby Arugula ( I substituted with Baby Spinach)

Directions for Sandwiches:

1. Using a 2-inch square cutter, cut 12 shapes from frozen bread, discarding crusts.
2. Cover with damp paper towels, and let bread thaw (about 15 mins).
3. Core apple, but leave whole and unpeeled.
4. Cut 6 (1/4-inch) crossway slices from apple. Set aside.
5. In a small bowl, combine mayonnaise and mustard, stirring well.
6. Spread mayonnaise mixture in an even layer on each bread square.
7. Using 6 bread squares (mayonnaise side up) as a base.
8. Assemble 6 sandwiches, stacking ingredients in the following order: arugula/spinach, ham slice (folded into quarters), cheese slice, apple slice, and another bread square (mayonnaise side down).
9. Garnish each tea sandwiches with arugula or spinach leaves, if desired.

These were delicious and a wonderful addition to the night’s tea.

For more from The Magician’s Nephew Tea Party/Book Club, go to Cucumber Aioli Canapés

For more recipes, go to Parmesan and Chive Scones

For more Tea Time Magazine Recipes, go to Heirloom Tomato Tart

For more sandwich recipes, go to Turkey-Apple Tea Sandwiches

For more ham sandwich recipes, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

For more tea posts, go to How to Clean Your Tea Infusers