Cooking page

Southern Tea Sandwiches

Onion Cream Cheese:

One 8-ounce container whipped cream cheese

1 tablespoon minced fresh chives

1 tablespoon thinly sliced green onions

1/2 teaspoon garlic powder

Kosher salt and freshly ground black pepper

Egg and Bacon Salad:

3/4 cup mayonnaise, plus more if needed

2 tablespoons minced fresh parsley

2 tablespoons minced shallots

1 tablespoon Dijon mustard

1/2 teaspoon smoked paprika

6 hard-boiled large eggs, peeled and chopped

4 slices of bacon, cooked and crumbled

Kosher salt and freshly ground black pepper

Sandwiches:

1 loaf white bread (about 16 slices)

One 6-ounce package of thinly sliced smoked salmon

1/2 lemon

1 Persian cucumber, sliced into 16 rounds about 1/4-inch thick

For the onion cream cheese: Stir together the cream cheese, chives, green onions, and garlic powder in a small bowl. Season with salt and pepper.

For the egg and bacon salad: Stir together the mayonnaise, parsley, shallots, mustard, paprika, eggs, and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper.

For the sandwiches: Place 4 of the bread slices on a cutting board and spread each with about 3 tablespoons of the onion cream cheese in an even layer on one side. Top with a single layer of smoked salmon, squeeze some lemon juice over the salmon, and then cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Place a round of cucumber on top of each sandwich and arrange on a platter.

Place 4 of the bread slices on a cutting board and spread each with about 1/4 cup of the egg and bacon salad in an even layer on one side. Cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Arrange on a platter.

Cook’s Note
You can refrigerate the egg salad, covered, overnight.

Pepperoni Chicken

2 boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

2 tablespoons butter

2 tablespoons olive oil

3 cups good marinara sauce

One 3.5-ounce package pepperoni slices

One 8-ounce ball of mozzarella, cubed

Minced fresh parsley, for serving

Salad or cooked pasta, for serving

Directions
Use a sharp knife to slice both chicken breasts in half through the middle, resulting in 4 thinner chicken cutlets. Season with salt and pepper.

Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has a nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate.

Pour the marinara sauce into the skillet and cook, stirring, to heat through. Nestle the chicken cutlets in the sauce, then arrange some pepperoni slices over the top of each one. Lay some cubed mozzarella on top, then cover the skillet with a lid and cook until the cheese is melted, 2 to 3 minutes. Sprinkle with the parsley.

Serve immediately with a side salad or over pasta, with marinara spooned over the top.