These tea sandwiches are extremely flavorful with a little kick to them! I like them so much that I make a batch and just make regular sandwiches for lunch. The spread can keep for several days in the fridge. This recipe came from my Saveur Magazine.

Ingredients

10 serv.

artichoke hearts2 cans
in water, drained and chopped
mayonnaise↗1 1⁄4 cups
onion powder↗1 tablespoon
garlic powder↗1 teaspoon
dried parsley↗1 teaspoon
cayenne pepper↗1⁄2 teaspoon
kosher salt↗
to taste
freshly ground black pepper
to taste
white sandwich bread or wheat sandwich bread↗20 slices

Step-by-step instructions

1
In a medium bowl, stir together the artichokes, mayonnaise, onion powder, garlic powder, dried parsley, and cayenne. Season with salt and pepper.
2
Divide mixture evenly among 10 slices of bread, top each with remaining bread slices and cut off crusts with a serrated edge knife. Cut each sandwich diagonally to create two triangles.
3
Transfer to a platter and wrap in plastic wrap. Refrigerate for at least four hours or overnight to soften before serving.

Source: food.com

Original recipe ↗

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