Tea Sandwich: Duck Rillette & Pickled Red Onion

I recently discovered packaged duck rillette at WholeFoods and came up with this tea sandwich idea. To get the perfect pickled red onions, I worked on four different recipes and the fourth one used in the tea sandwich was definitely the best. They go great when you're looking for a little kick to your meal so make a couple of onions at a time and keep it in the fridge. 

Notes:
- Make the pickled red onions ahead of time since they get even better the longer they're in the vinegar mixture. Store in the fridge.
- I used a mandoline to get thin, even onion slices.

TEA SANDWICH: DUCK RILLETTE & PICKLED RED ONION

INGREDIENTS
1 onion 
1/2 cup water
1/4 cup apple cider vinegar
1 tablespoon sugar
2 teaspoons salt
duck rillette
mini brioche buns

DIRECTIONS
1. Thinly slice onion. Put vinegar, water, salt, and sugar in a saucepan and bring to a boil.
2. Pour hot vinegar mixture over the slice onion. Leave out at room temperature for 1 hour.
3. Slice mini brioche bun in half and spread the duck rillette to the bottom half.
4. Top duck rillette with the pickled red onion. Enjoy! 

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Tea Sandwich: Avocado & Quail Egg Variation

Here's a variation on the Avocado & Quail Egg Tea Sandwich, but this time, made with a baguette and topped with sliced quail eggs.

Tea Sandwich: Avocado & Quail Egg

This tea sandwich is a mini version of what I usually have for breakfast most days of the week — avocado toast with an egg.

A few notes:
- I like my eggs to be a little runny so I boiled them for exactly 2 minutes and 30 seconds. For a firm yolk, boil them for 3 minutes and 15 seconds. Use a timer.
- Have a bowl with cold water ready to chill the eggs right after boiling.
- Create indents in the avocado to make sure the eggs don't slide off. They're pretty slippery.
- To make it a little easier to place the eggs on top of the avocado, slide them into four pieces and spread them out.

TEA SANDWICH: AVOCADO & QUAIL EGG

INGREDIENTS 
Avocado
Quail Eggs
Focaccia cut into squares, then cut in half lengthwise
Lemon
Chives
Olive Oil
Salt (I love Maldon Sea Salt Flakes.)
Pepper 

DIRECTIONS
1. Boil quail eggs for 2 minutes and 30 seconds. Put eggs in cold water to chill. Peel.
2. Combine smashed avocado, olive oil, salt, pepper & lemon juice into a bowl.
3. Spread a layer of the avocado mix onto a focaccia.
4. Place a sliced quail egg on top & sprinkle with chopped chives. Enjoy! 

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Tea Sandwich: Tomato, Mozzarella, & Basil

A classic Caprese with a drizzle of balsamic creme (balsamic reduction). I picked up all the ingredients at Eataly.

A few notes:
- I cut the focaccia in half, lengthwise since there would have been too much bread if I hadn't.
- Use smaller tomatoes so they'll fit nicely on each tea sandwich.
- Instead of whole basil leaves, another option is to chop them into thin slices and sprinkle over tea sandwiches. 
- Use a paper towel to get rid of any excess liquid from the buffalo mozzarella.

TEA SANDWICH: TOMATO, MOZZARELLA, & BASIL

INGREDIENTS
Sliced tomatoes
Buffalo mozzarella 
Basil
Focaccia cut into rectangular pieces, then cut in half lengthwise
Balsamic creme 
Olive oil 

DIRECTIONS
1. Lay a piece of mozzarella and fit to size of focaccia. Sprinkle salt on top.
2. Layer tomatoes and lightly drizzle olive oil and balsamic creme.
3. Top with basil leaf. Enjoy! 

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Tea Sandwich: Cucumber & Chive Butter

A basic cucumber sandwich consists of bread, cucumber, and butter. There are so many variations you can create from that basic recipe. This one replaces basic white bread with brioche and adds in a little chive to the butter. 

Notes: 
- Pat dry the cucumber slices before placing it on top of the bread.
- Use a cookie cutter the same size as the cucumber slices. 
- Room temperature butter is easier to work with.
- I used a mandoline to cut the cucumber slices and a cookie cutter to cut out the brioche. 

Bread: Brioche from my local bakery
Cucumber, Chives, Butter, Parsley: Local supermarket 

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