The Recipe: Afternoon Tea Sandwiches
The week of 17th – 23rd May marks British Sandwich Week, and we thought it was only right to share the recipes of some of our favourite classic afternoon tea staples. If you can get your hands on some flour, bake some scones and make it a fancy affair!
Goat’s cheese, walnut & roasted pepper
(makes 20)
Ingredients
200g soft goat’s cheese
100g cream cheese
10 slices white bread
2 roasted red peppers
25g walnut
Method
Mix together 200g soft goat’s cheese with 100g cream cheese. Spread most of the mixture over 5 slices white bread. Slice 2 roasted red peppers into strips, divide between the bread, then top each with another slice white bread. Trim the crusts, then cut each sandwich into 4 triangles. Whizz 25g walnuts until fine. Spread 1 edge of each sandwich with the remaining cheese mix, then dip into the chopped walnuts.
Lemony cucumber & prawn
(makes 12)
Ingredients
½ cucumber, thinly sliced
4 tbsp mayonnaise
zest of 1 lemon
6 large cooked prawns, halved for topping
Method
Lightly spread 6 slices wholemeal bread with butter. Cover with a layer of thinly sliced cucumber, then use a 5-6cm round cutter to stamp out 12 circles. Mix together 4 tbsp mayonnaise with zest 1 lemon. Top each circle with 1 halved large cooked prawn and a dollop of the lemony mayonnaise.
Creamy egg & cress
(makes 12)
Ingredients
4 eggs
2 chopped spring onions
2-3 tbsp crème fraîche
12 small rolls
cress, to serve
Method
Boil 4 eggs for 8 mins. Cool the eggs, peel, mash, then mix with 2 chopped spring onions and 2-3 tbsp crème fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.
