Wednesday, May 16, 2012

Bocaditos {Tea Sandwiches}


Yesterday I posted about one of my favorite Cuban snacks: Croquetas. They are one of several bite sized nibbles that are often found on a classic Cuban party menu.

If you perused the recipe, you might have noticed that croquetas take a whole lot of work. Possibly more work than you feel like having to do when you're already spending time preparing for a party or other occasion.

Last weekend, I hosted a Mother's Day celebration at our place for my Mom, Aunt, and Abuela, and decided to make it a Cuban themed affair since I was in the process of gathering recipes for Cuban Week on the blog. {Is it still considered Cuban themed if everyone in attendance is, in fact, Cuban?? Haha!}.

My sister Caroline, my Mom, Me {with an "I haven't had time to do my hair today" ponytail}, & Mary.
After spending the entire day before making the more labor-intensive foods {seriously, folks, 10 hours on my feet in the kitchen. Ouch.}, I needed something quick and easy to round out the menu without sending myself hurdling head first into insanity getting too involved.


These Bocaditos {popular Cuban tea sandwiches that literally translate to "little bites" or "little mouthfuls"} were the perfect solution.

Bocaditos can be made with a variety of breads and spreads {ha, that rhymes!}, making them an easy addition to a party menu that can be customized to suit different tastes.

For our party, I made some mini Elena Ruz {Turkey, Cream Cheese, & Jam} sandwiches...



Along with Pasta de Pollo y Esparrago {Chicken & Asparagus Spread} finger sandwiches...



And finally the classic Pasta de Queso Crema {Cream Cheese & Olive Spread} bocaditos, which are my favorite of the three because they most closely resembled the ones I grew up enjoying at family celebrations.


Normally, bocaditos you get from a Cuban bakery come on slightly sweet little rolls {which I could not find a recipe for despite scouring the Internet}. To mimic that same flavor, I used Hawaiian Sweet Rolls and they were the perfect substitute for the real thing.


Here are the recipes for all three dainty little tidbits... which is your favorite?

Elena Ruz Sandwiches
All adapted from Memories from a Cuban Kitchen cookbook

10 slices of white bread, crusts removed
2-3 ounces cream cheese, softened
5-6 tablespoons strawberry jam
10 slices turkey breast

Spread a thick layer of cream cheese on 5 of the crustless white bread slices.

Spread about a tablepoon of strawberry jam on the other 5 slices.

Top cream cheese covered halves with 2 turkey slices each. Place jam covered slices on top to create 5 complete sandwiches.

Cut diagonally with a sharp knife to create 4 triangles out of each sandwich. Place on a platter, cover with a damp paper towel or clean kitchen cloth, and refrigerate until serving.


{Makes 20 finger sandwiches}


Bocaditos con Pasta de Pollo y Esparrago
{Chicken & Asparagus Spread Tea Sandwiches}

10 slices of white bread, crusts removed
1 large chicken breast, cooked, shredded & cooled completely
1/2 a {15 oz.} can of asparagus, drained
2 tablepoons shallot {or onion}, chopped
1/3 cup mayonnaise 
Salt & pepper to taste

Place shredded chicken, asparagus, shallot, and mayonnaise in the bowl of a food processor. Pulse until mostly smooth and spreadable.

Spread a thick layer of mixture onto 5 of the bread slices.

Top with the other half of the bread slices to create 5 complete sandwiches.

Cut diagonally with a sharp knife to create 4 triangles out of each sandwich. Place on a platter, cover with a damp paper towel or clean kitchen cloth, and refrigerate until serving.


{Makes 20 finger sandwiches}


Bocaditos con Pasta de Queso Crema
{Tea Sandwiches with Cream Cheese & Olive Spread}

20 Hawaiian sweet rolls, sliced almost all the way through
1 {8 oz.} package of cream cheese
1/4 cup pimentos, drained*
1/2 cup pimento-stuffed green olives, drained

Add cream cheese, pimentos, and olives to the bowl of a food processor and pulse until smooth. {If the mixture is too thick, you can thin it out by adding 1 tablespoon of milk at a time until it reaches a spreadable consistency.}

Spread about 1 tablespoon of filling onto each sweet roll.

Place on a platter, cover with a damp paper towel or clean kitchen cloth, and refrigerate until serving.

{Makes about 20 bocaditos}

*I had almost exactly 1/4 cup of pimentos at the bottom of the jar of salad olives that I used for this recipe. When you purchase your olives, take a look at your jar and you may be able to skip purchasing a separate jar of pimentos altogether if it looks like the olive jar has enough.


All adapted from Memories from a Cuban Kitchen cookbook

4 comments:

Marie said...

Sweet childhood memories. There was not one party where there was not a plate of these adorning the table. Of course the croqueticas were right next to them, which btw, I loved your post on those. I've sworn that some day I'll make them at home, some day! :-)

Blessings,

Marie

The Kitchen Prep said...

Yes, always bocaditos on the menu! :) You should definitely set aside a day to try out the croqueticas because, though they do take some work, they are so delicious and worth it!

Citizen Screen said...

Hi! Was just trying to tell a non-Cuban friend about "bocaditos" and ran into your blog. Nice going!! My niece's favorite is deviled ham-based, which I just made for her party, but I love all of your ideas too! :)

Aurora

Dianna M. said...

@Citizen Screen - Hi Aurora, great coincidence! :) Aren't bocaditos the best? So simple, yet a perfect party bite. Thanks for visiting!

Post a Comment

Hearing from you makes me happy! Feel free to comment, but please remember to use your manners. ;)