Goldenrod Tea Sandwiches


Pimento cheese ingredients:

  • 1/2 lb. very sharp cheddar cheese grated (not pre-grated)
  • 1/2 lb. American Cheese
  • 4 oz. cream cheese softened
  • 1/4 c. mayonnaise 4 Tbsp. sweet pickle juice
  • 2 dashes cayenne pepper
  • 1 whole seeded jalapeƱo finely minced

Apricot filling ingredients:

  • 1 c. dried apricots coarsely chopped
  • 2 c. water
  • 1/2 c. sugar
  • 8 oz. cream cheese
  • dash of salt
  • wheat and white bread


Pimento cheese:

  1. Mix all ingredients in a food processor until bended. Mixture should slightly lumpy. Refrigerate. (I used my Kitchen Aid mixer with paddle)

Apricot filling:

  1. Add water to the apricots and cook over medium heat until softened. Add sugar and continue to cook until some of the apricots gin to dissolve. Cool. If there is any water remaining, drain off. In a food processor, mix the cream cheese, apricots and dash of salt. Refrigerate.

  2. To assemble take one slice of wheat bread spread with apricot filling, top with a slice of white bread and spread the white bread with pimento cheese and then top with second slice of wheat bread. Trim the crust and slice into 3 rectangles or 4 square sandwiches.

Recipe Notes

Recipe from "A Tea For All Seasons" Elmwood Inn in Perryville, Kentucky

In the picture I used two slices of white and one slice of wheat. I decided I liked the look better with two wheat and one white so that is why the recipe doesn't reflect what the picture looks like.