this is the time of year that different groups and individuals order tea sandwiches. frankly, i think they are a total waste of time and energy and they definitely are both! i believe that we are the only caterer that does “teas”. years ago, the first presbyterian church held a may tea every spring and there was a committee that made literally hundreds of tea sandwiches. there were specific recipes for each kind of sandwich. i often volunteered for this committee and have to admit we had a lot of fun making the little suckers, er..i mean sandwiches. the recipe i have included in this blog is an unusual egg salad tramezzini that i found in the nantucket newspaper.<\/p>\n
tramezzini are uniquely delicious italian tea sandwiches featuring a few great ingredients sandwiched between slices of moist, fresh white bread. the word tramezzini translates to “a little something in the middle” and came into use in the italian language when mussolini banned the use of all english words, making the word sandwich illegal. the very eggy homemade lemon mayonnaise is key to giving the sandwich the rich taste of a true italian tramezzini.<\/p>\n
lemon mayonnaise<\/p>\n
5 large eggy yolks<\/p>\n
11\/2 tablespoons water<\/p>\n
juice of i lemon<\/p>\n
2 teaspoons salt<\/p>\n
13\/4 cups olive oil<\/p>\n
egg salad<\/p>\n
4 medium asparagus stalks, woody stems trimmed<\/p>\n
5 large eggs, hard-boiled and peeled<\/p>\n
1\/2 cup plus 2 tablespoons lemon mayonnaise<\/p>\n
1\/2 teaspoon salt<\/p>\n
1\/4 teaspoon freshly-ground black pepper<\/p>\n
8 slices very fresh white sandwich bread<\/p>\n
1. to make the mayonnaise: in a blender set to slow speed, combine egg yolks, water, lemon juice and salt. partially cover the open blender with a towel to cut down on splatter and increase speed to high. begin adding the olive oil in a very slow, steady stream, over a period of a few minutes. as the mayonnaise begins to thicken, the towel will no longer be necessary. store the mayonnaise in the refrigerator in a bowl covered tightly with plastic wrap.<\/p>\n
2. to make the egg salad: griddle the asparagus on a preheated grill until warm, but still crisp. transfer to a cutting board and slice on the bias into 1\/4 inch thick slices.<\/p>\n
3. remove the yolks from the hard-boiled eggs and place in a mixing bowl. mash the yolks gently with a fork until they resemble cornmeal in texture. add the sliced asparagus. roughly chop the egg whites into small uneven pieces and add to the yolk mixture. gently fold in the mayonnaise and season with salt and pepper.<\/p>\n
4. place half of the white bread slices on a clean work surface. spread about 1\/4 cup egg salad over each and top with remaining bread slices. use a serrated knife to remove crusts and then cut each sandwich into triangles.<\/p>\n
after the tea at the presbyterian church was over, there were many sandwiches left.. you could buy a box of 2 dozen for a small price. i always bought at least one box and usually, two. i would leave the church, go and sit in my car and eat the WHOLE BOX or two. see what i mean about the waste of time and energy!<\/p>\n","protected":false},"excerpt":{"rendered":"
this is the time of year that different groups and individuals order tea sandwiches. frankly, i think they are a total waste of time and energy and they definitely are both! i believe that we are the only caterer that…<\/p>\n","protected":false},"author":176,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"yoast_head":"\r\n