Party Panache, Garden Tramezzini & Shamrock Sandwiches

the Painted Apron

8 years ago

I have seen lots of pretty Shamrock food creations in these weeks before St. Patrick’s Day and couldn’t resist the urge to try some myself

A tramezzino is an Italian version of the English tea sandwich, a small sandwich prepared on thin bread, crusts cut off, with a delicate filling

The English tea sandwich is a small sandwich served at tea time meant to stave off hunger until dinner is served

Tramezzini are small, inexpensive sandwiches available through out the day at many Italian bars

Next time you’re in the mood for a light and tasty little nibble, make some pretty tramezzini

Very thin bread is key, and although white is traditional, use whatever you like

These tramezzini feature a creamy spread made with spinach, and garnished with green onion and cucumber

Cut bread into small circles or leave it whole and cut into triangles after spreading

Divide the green onion tops and bottoms after cutting

Add the white onion bottoms to the spinach spread and reserve the green tops for garnishing

Spread rounds with filling and place one atop another, roll in chopped green onion, then place thin cucumber slices on top

Arrange in groups of three and add a sprig of flat leaf Italian parsley

🍀 perfect for St. Patrick’s Day!

Or triangles for a garden party or tea

Tramezzini, or English tea sandwiches are meant to be eaten in 2-3 dainty bites

GARDEN TRAMEZZINI & SHAMROCK SANDWICHES

Course Appetizer, Main Course, Snack

Cuisine American, Italian

Keyword cucumber sandwich, cucumber spread, fresh spinach, shamrock sandwiches, St. Patrick’s Day, tea sandwich, tramezzini

Prep Time 10

Cook Time 15

Resting Time 30

Servings 2 cups

Ingredients

10 oz frozen spinach thawed and drained
8 oz. low fat cream cheese softened
1 cup mayonnaise
3 T ranch salad dressing mix
Thin bread slices or cut into rounds
English {seedless} cucumber cut into thin slices
3-4 green onions chopped, separating chopped green tops and chopped white bottoms into 2 piles
parsley for garnish

Instructions

Combine spinach with cream cheese, ranch dressing mix, chopped green onion bottoms and mayonnaise. Refrigerate for at least 30 minutes to blend flavors.
Spread rounds with spinach cream cheese. Stack one round atop another* and roll edges in chopped green onion bottoms. Lay cucumber slices on top of sandwiches . Roll edges in finely snipped chives. Arrange in groups of 3 on a plate and add a chive or parsley stem.

Notes

*Or spread bread slices with spinach mix, stack and cut into triangles. Dip edges into green onion bottoms and press into sides. Top with cucumber and parsley.

Note:You can also use this spread as a dip by thinning with additional mayonnaise or sour cream

These sandwiches will make you feel like you’re dining in a Spring Vegetable Garden