Full up with fillings

With a tradition as old and revered as that of afternoon tea, it's easy to feel trapped by protocol and expectations when coming up with tea sandwich types.  The following list of 50 sandwich fillings from the Food Network should jump-start your tea party as well as inspire you to create some winning combinations of your own.

1. Tomato-Cheddar - Spread mayonnaise on white bread. Sandwich with sliced tomato, aged cheddar and watercress. Trim the crusts and cut into pieces.

2. Ham, Brie and Apple - Spread softened butter and Dijon mustard inside a split loaf of French bread. Fill with deli ham, sliced Brie and sliced green apple. Cut into pieces.

3. Cucumber-Butter - Mix 4 tablespoons softened butter, 1/2 teaspoon grated lemon zest and 1 tablespoon chopped fresh herbs. Spread on white bread and sandwich with sliced cucumber. Trim the crusts and cut into pieces.

4. Watercress-Butter - Make Cucumber-Butter Sandwiches (No. 3) but fill with watercress instead of cucumber.

5. Grilled Shrimp-Ham - Puree 1/4 cup jarred piquillo peppers with 3 tablespoons mayonnaise. Spread on white bread. Sandwich with grilled shrimp and sliced serrano ham. Trim the crusts and cut into pieces.

6. Steak au Poivre - Mix 4 tablespoons each softened butter and chopped fresh herbs. Spread on baguette rounds. Top with thinly sliced steak and crushed peppercorns.

7. Pea-Prosciutto - Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water in a blender; season with salt and pepper. Spread inside a split loaf of focaccia and fill with prosciutto and shaved Parmesan. Cut into squares.

8. Olive-Focaccia - Mix 1 cup chopped olives and 3 tablespoons chopped parsley. Drizzle the inside of a split loaf of focaccia with olive oil; fill with the olive mixture and sliced provolone. Cut into squares.

9. Asparagus - Mix 3 tablespoons softened butter with 1 tablespoon chopped fresh herbs. Spread on pumpernickel bread; cut into rectangles. Slice cooked asparagus tips in half lengthwise; lay on the bread and drizzle with lemon juice and olive oil. Top with chopped hard-boiled egg, salt and pepper.

10. Anchovy–Lemon Butter - Mix 1 stick softened butter with 1 tablespoon grated lemon zest. Spread on white bread. Sandwich with anchovies, sliced tomato and Bibb lettuce. Trim the crusts and cut into pieces,

11. Salmon-Cucumber - Spread softened cream cheese on white bread. Sandwich with smoked salmon and sliced cucumber. Trim the crusts and cut into pieces.

12. Shrimp Salad - Mix 1 cup chopped cooked shrimp with 3 tablespoons mayonnaise, 1 teaspoon each grated lemon zest and juice, and 1 teaspoon each chopped chives, parsley and capers. Sandwich white bread with the shrimp salad and Bibb lettuce. Trim the crusts and cut into pieces.

13. Crab Salad - Make Shrimp Salad Sandwiches (No. 12) with 1 cup crabmeat instead of shrimp. Add sliced avocado.

14. Curried Egg Salad - Mix 3 chopped hard-boiled eggs, 3 tablespoons each chopped celery, red onion and cilantro, 2 teaspoons each dijon mustard and lime juice, and 1/4 cup mayonnaise. Cut white bread into pieces and spread with mango chutney. Sandwich with the egg salad.

15. Pesto Chicken - Mix 2 teaspoons pesto with 2 tablespoons olive oil; brush on thin baguette rounds. Top with sliced cooked chicken breast and halved grape tomatoes. Drizzle with more pesto oil.

16. Bresaola-Artichoke - Mix 4 tablespoons softened butter and 1/4 cup chopped jarred artichoke hearts; season with salt and pepper. Spread on thin baguette rounds. Top with sliced bresaola and drizzle with olive oil.

17. Country Pate - Spread Dijon mustard on white bread. Layer country pate and chopped cornichons on top. Top with bread spread with butter. Trim the crusts and cut into pieces.

18. Peanut Butter–Bacon - Spread peanut butter on white bread. Layer chopped cooked bacon and sliced banana on top. Top with bread; spread with mayonnaise. Trim the crusts and cut into pieces.

19. Liverwurst-Onion - Spread Dijon mustard on pumpernickel cocktail bread. Sandwich with liverwurst and sliced red onion.

20. Manchego-Quince - Trim white toast crusts and cut the bread into pieces. Top with sliced manchego, quince paste and sliced almonds.

21. Mortadella-Watercress - Spread softened butter on white bread. Sandwich with sliced mortadella and watercress. Trim the crusts and cut into pieces. Top with sliced olives.

22. Ham-Cornbread - Mix 6 tablespoons softened butter, 2 teaspoons chopped scallion and 1 teaspoon honey. Spread on split mini corn muffins, and fill with sliced ham and pickled jalapenos.

23. Meatloaf-Tomato - Spread mayonnaise on potato bread. Sandwich with sliced meatloaf and tomato jam. Trim the crusts and cut into pieces. Top with more jam.

24. Prosciutto-Fig - Spread softened butter and fig jam on the inside of a split baguette. Fill with prosciutto, sliced pears and Bibb lettuce; season with salt and pepper. Cut into pieces.

25. Camembert-Fig - Toast brioche slices and cut into pieces. Spread with camembert cheese. Top with sliced fresh figs and candied walnuts.

26. Eggplant-Yogurt - Fill mini pita halves with chopped grilled eggplant and diced cucumber. Add a dollop of Greek yogurt mixed with chopped mint.

27. Roast Beef–Horseradish - Spread horseradish cream on rye cocktail bread. Sandwich with sliced cucumber, roast beef and watercress; season with salt and pepper.

28. California Chicken - Cut whole-wheat toast into pieces. Spread with green goddess dressing. Sandwich with sliced smoked chicken, sliced avocado, diced tomato and sprouts; season with salt and pepper.

29. Salmon Salad - Combine 1 cup flaked cooked salmon, 3 tablespoons each mayonnaise, chopped chives and dill, and 1 teaspoon each Dijon mustard and lemon juice. Layer the salmon salad and sliced radishes on pumpernickel bread. Trim the crusts and cut into pieces.

30. Smoked Turkey–Apple - Brush the inside of a split baguette with softened butter. Fill with smoked turkey, cheddar cheese and sliced apple, and season with salt and pepper. Slice; top with a dollop of apple jelly.

31. Cheddar-Pickle - Spread mayonnaise on white bread. Sandwich with pickle slices and aged cheddar. Trim the crusts and cut into pieces, then press the edges in chopped parsley.

32. BLT - Mix 1/3 cup each mayonnaise and finely chopped cooked bacon; season with pepper. Spread on toasted white bread. Sandwich with sliced cherry tomatoes and baby greens. Trim the crusts and cut into pieces.

33. BLT Club - Make BLT sandwiches (No. 32) but add deli-sliced turkey and make a double-decker sandwich.

34. Tuna Salad - Combine 12 ounces drained canned tuna, 2 tablespoons each minced red onion and chopped niçoise olives, and 1/4 cup olive oil. Drizzle the inside of mini potato rolls with olive oil; fill with the tuna salad and chopped hard-boiled egg. Cut in half.

35. Sweet Onion - Spread softened butter on white bread. Top with thinly sliced sweet onion and season with salt; top with bread and spread with mayonnaise. Trim the crusts and cut into pieces; press the edges in chopped parsley.

36. Pate–Sour Cherry - Spread sour-cherry preserves on sliced brioche. Sandwich with duck or goose liver pate. Trim the crusts and cut into pieces.

37. Smoked Trout - Mix 4 tablespoons softened butter with 1 teaspoon grated lemon zest. Spread on pumpernickel bread. Sandwich with flaked smoked trout and sliced cucumber and onion. Trim the crusts and cut into pieces.

38. Radish-Anchovy - Mix 3 tablespoons softened butter with 4 minced anchovies. Spread on white bread and sandwich with sliced radishes. Trim the crusts and cut into pieces.

39. Blue Cheese–Grape - Spread soft blue cheese on pumpernickel or black cocktail bread. Top with thinly sliced red grapes.

40. Roasted Vegetable - Spread goat cheese on the bottom half of a split baguette and sun-dried tomato pesto on the top half. Fill with roasted eggplant and zucchini slices and roasted red pepper strips. Cut into pieces.

41. Caprese - Layer sliced fresh mozzarella, tomatoes and basil on a split focaccia loaf. Add salt, pepper and chopped, jarred artichoke hearts; drizzle with olive oil. Wrap the sandwich in plastic and place a heavy skillet on top; press for 30 minutes, then unwrap and slice.

42. Peas and Carrots - Puree 1/2 cup thawed frozen peas with 1 tablespoon each olive oil and water; season with salt and pepper. Cut whole-grain toast into squares; spread with the peas and top with shaved carrot. Drizzle with lemon juice and olive oil, sprinkle with grated parmesan and season with salt and pepper.

43. Strawberry–Cream Cheese - Spread softened cream cheese on slices of date-nut bread and sandwich with sliced strawberries. Cut into pieces.

44. Pimiento Cheese - Mix 2 ounces softened cream cheese, 1/2 cup each shredded cheddar and jack cheese, 1/4 cup mayonnaise, and salt and pepper to taste; stir in 1/4 cup chopped pimientos. Sandwich on white bread. Trim the crusts and cut into pieces.

45. Chicken Salad - Whisk 1/4 cup mayonnaise, 2 tablespoons each chopped shallot and tarragon, 2 teaspoons Dijon mustard, and salt and pepper; stir in 1 cup shredded rotisserie chicken. Sandwich toasted white bread with the chicken salad, watercress and sliced cornichons. Trim the crusts and cut into pieces. Top with more cornichons.

46. Taleggio-Pear - Brush softened butter inside a split baguette. Fill with fig jam, sliced pears, taleggio cheese, and salt and pepper. Cut into pieces.

47. Lemon-Berry - Cut toasted English muffin halves into quarters. Spread with lemon curd and top with berries.

48. Cream Cheese and Jelly - Sandwich softened cream cheese and raspberry or strawberry jelly between slices of whole-wheat bread. Trim the crusts and cut into pieces.

49. Ricotta-Orange - Cut whole-wheat bread into squares. Sandwich with fresh ricotta cheese and orange marmalade.

50. Chocolate-Raspberry - Sandwich chocolate-hazelnut spread and seedless raspberry jam between slices of white bread. Trim the crusts and cut into pieces.

T-Neer & Far

I felt like I'd travelled across the world with nothing more pressing to do than repose at the local hotspot in Sri Lanka when I spent the most relaxing day imaginable at T-Neer The Finest Tea Room in Sierra Madre, CA.  My best friend treated me to tea as a belated birthday gift ... about 5 months belated, actually.

Owner Aruna spent time making us feel like both long lost family and VIPs. When I ordered milk with my tea, she graciously asked if I'd like the milk warmed so as not to cool my hot tea. That was a first! Of course, I said yes. I always say yes to new experiences, as long as they don't threaten life and limb or look to land me in the pokey.

Everything was delicious from the tea to the soup, sandwiches and desserts. Being able to lazily sit back on their sofa and occasionally pick up a sandwich from the coffee table before us was a dream, and Aruna and staff allowed us to linger for nearly 3 hours. I'm so looking forward to my next visit, and will make sure to park in a space without a meter in order to get the full and extended T-Neer experience.

For the nuts and bolts details on T-Neer visit the Tea Travellers Societea site.

We happened to be there on their 1 year anniversary :)

Half the fun is signing their wall

I wish I could remember the type of soup they served.
My friend is still talking about its deliciousness!

Tea by the Sea ... in J. Paul Getty's Villa

From the Getty site

I'd been out of the area for quite awhile and missed out on the advent of many a new tea experience. Fortunately, I at last got to spend the day at the Getty Villa in Pacific Palisades, CA overlooking the Malibu coastline.

The Villa has long been a favorite museum of mine. I'm a 'Greek freak' and anything from the Mediterranean in the days of antiquity makes me nearly giddy.  Add that to the fact that I'm an afternoon tea junkie, and the idea of attending the Getty's Tea by the Sea looked to be so spectacular, I feared spontaneous combustion.

I managed to keep my unbridled enthusiasm to a mild simmer, and purposely went to the museum solo, so as to while away my time doing whatever my soul desired. Touring the restored and expanded compound, designed to give the feeling of life in a Roman country house in the first century A.D., I was awed by the attention to detail. Architecture and horticulture were painstakingly researched in order to give the most accurate display of ancient Roman life possible in modern SoCal.

The tea service echoed this meticulous and loving approach to its source material. The menu was the most complex I've ever enjoyed at afternoon tea, with flavors chosen to exemplify Spring in the Mediterranean, and a custom-blend tea created to compliment the flavorful fare.

The food and service were outstanding, but the real star of the day in my eyes was not the satisfying meal nor the aromatic brew, nor even the incomparable surroundings, no, the highlight for me was Daniel, the fellow who oversees the afternoon teas along with the booming business conducted at the Villa's cafe.

But afternoon tea was not the end of the adventure. Having toured the exhibits and supped and sipped to my heart's content, I then walked off the tea comestibles by joining the Villa's Garden Tour where I learned about the herbs and edibles onsite, including those that were part of the tea experience.

In short, I had a ball, and cannot recommend the experience enough to museum lovers, especially those with a soft spot for ancient Greece and Rome.

My cell-phone images that follow are not the best, and I took too many to crop and edit in a timely manner, so I'll just pick a few random shots and throw them onto the page and let the reader scroll quickly by, to get an idea of the wonders that await at the Villa.

Thank you, Daniel. My visit was a memory I'll cherish.

~Joy
Tea Travellers Societea

That's the ocean, visible through the archway as you leave the Villa

A Coastal Afternoon Tea Oasis

Ever heard of Corona del Mar in Southern California?  Few have, which is a shame as this 'crown of the sea' is the most charming section of Newport Beach.  Even fewer have heard of Sherman Library & Gardens, the petite botanical gardens, library and delightful gift shop located in the heart of CdM.

Yesterday I partook of their twice a month afternoon tea service, prepared by Pascal, Newport's superb French restaurant, at their satellite location, Cafe Jardin, within the confines of Sherman Gardens.  The numerous images included in this post (sorry, yes I got carried away, but I did cut out at least a dozen!) tell the story far more colorfully than I could; but suffice it to say, the experience was perfect!  A gentle breeze washed over me as I gazed out at the English garden setting complete with parasol toting Victorian lady sculpture and bubbling fountain, and all I could do was smile and say, "Thank you."

The food was every bit as good as the French restaurant fare served at Pascal proper. And the tea desserts were the best I've ever had ... and that's saying a lot!  Now, without any further adieu, here is tea at Pascal's Cafe Jardin at Sherman Gardens:

See the lovely Victorian 'lady' in the middle?

even the take-away box was cute!