Traditional English tea sandwiches
Nutrition per Serving
329
Calories
18g
Protein
38g
Carbs
12g
Fat
These simple, classic tea sandwiches are perfect for entertaining, afternoon tea or any excuse.
📝 Ingredients
- 1/8 English cucumber (approx (1/8 being around 2in/5cm piece))
- 2 slices white sandwich bread
- 1/2 tbsp butter (approx)
- 2 slices whole wheat sandwich bread (or eg rye, granary)
- 1 tbsp cream cheese (approx)
- 1 oz smoked salmon (approx (1 oz is around 2 - 3 slices))
- 2 slices white sandwich bread (or other kind, to taste)
- 2 slices roast beef (or more depending on size)
- 1 tsp mustard (eg wholegrain or Dijon)
- 1 tsp butter (approx)
👨🍳 Instructions
- 1--- For cucumber sandwich ---
- 2Peel the skin from the piece of cucumber and slice as thinly as possible. A mandolin or wide vegetable peeler is most effective for this. It's often safest to simply peel a section from the cucumber then slice it while still attached to the rest of the cucumber so that you have something to hold while slicing (and keep fingers safe!)
- 3Put a thin layer of butter on both slices of bread then arrange a layer or two of cucumber over one slice. Try to make the cucumber layer as even as possible and right to the edges.
- 4Top with the other slice of bread, trim off the crusts keeping the edges parallel as you do so. Cut into either 3 - 4 thin fingers or four triangles.
- 5--- For smoked salmon sandwich ---
- 6Spread both slices of bread with a thin, even layer of cream cheese. Top one of them with a slices of smoked salmon in an even layer, going close to the edge.
- 7Top with the other slice of bread, trim off the crusts keeping the edges parallel as you do so. Cut into either 3 - 4 thin fingers or four triangles.
- 8--- For roast beef sandwich ---
- 9Spread one slice of bread with butter and the other with a thin layer of mustard (if you like, you can also butter it underneath as well).
- 10Make a layer of roast beef on top of one of the slices of bread, going right to the edges and without gaps.
- 11Top with the other slice of bread, trim off the crusts keeping the edges parallel as you do so. Cut into either 3 - 4 thin fingers or four triangles.
About the Chef & Original Recipe
This recipe was published by carolinescooking.com. Visit the original source for step-by-step photos, chef notes and additional details.
Source: carolinescooking.com