Cucumber & mint sandwiches
This is a simple twist on the traditional and ever-popular cucumber sandwich, with the mint leaves adding an extra layer of flavour and freshness.
6 slices of white or brown bread
whipped butter, for spreading
1 tablespoon table salt
1 cucumber
a small bunch of fresh mint
100 ml/? cup crème fraîche
MAKES 12
Lay out the slices of bread on a bread board. Spread whipped butter evenly and thinly on the slices to seal the bread.
In a mixing bowl, add a few cm/inches of cold water and the table salt, then whisk to dissolve the salt. Taste the water to check it has a hint of saltiness.
Peel and thinly slice the cucumber. Place the slices into the salted water for a few minutes, then remove them and set aside.
Finely chop the mint and whisk into the crème fraîche to make a minty cream.
Spread the mint cream on three of the slices of buttered bread. Lay the cucumber slices on top of the cream and cover with the second slices of buttered bread. Cut the edges off the sandwiches, then cut them into four triangles. Serve.
Smoked salmon & dill mayonnaise sandwiches
Dill and smoked salmon are a classic combination because they are perfectly balanced. Try using hot smoked salmon for a tasty alternative.
6 slices of white or brown bread
whipped butter, for spreading
50 ml/3½ tablespoons mayonnaise
a small bunch of fresh dill, picked and finely chopped
200 g/7 oz. smoked salmon, thinly sliced
MAKES 12
Lay out the slices of bread on a bread board. Spread whipped butter evenly and thinly on the slices to seal the bread.
Spread the mayonnaise generously on three of the slices of buttered bread, then sprinkle with finely chopped dill.
Lay slices of smoked salmon, two layers thick, over the dill and mayonnaise, and cover with the second slices of buttered bread. Cut the edges off the sandwiches, then cut each into four triangles. Serve.
Aubergine & mayonnaise sandwiches
Aubergine/eggplant goes particularly well with the subtly smoky flavour of paprika, as in this sandwich filling.
1 large aubergine/eggplant
vegetable oil, for drizzling
6 slices of white or brown bread
whipped butter, for spreading
100 ml/? cup mayonnaise
3 teaspoons smoked paprika
table salt
MAKES 12
Cut the aubergine/eggplant lengthways into eight thin slices and lightly season with salt. Place into a large, preheated, dry non-stick frying pan/skillet. Heat on high and allow the aubergine to cook and char a little on both sides. Drizzle a little vegetable oil over the aubergine and fry for a couple of minutes. Leave to cool.
Lay out the slices of bread on a bread board. Spread whipped butter evenly and thinly on the slices to seal the bread.
In a mixing bowl, mix together the mayonnaise and smoked paprika. Spread the mayonnaise evenly on three of the slices of buttered bread. Slice the cooked aubergine into 2.5-cm/1-inch strips and place these on the mayonnaise, overlapping them to make a generous layer of aubergine. Cover with the second slices of buttered bread. Cut the edges off the sandwiches, then cut each into four triangles. Serve.
Hummus & rocket sandwiches
Rocket/arugula leaves to add a little peppery heat and freshness to the hummus in this sandwich.
6 slices of white or brown bread
whipped butter, for spreading
bag of wild rocket/arugula, washed
HUMMUS
200 g/1½ cups drained cooked chickpeas/garbanzo beans
grated zest and freshly squeezed juice of 1 lemon
50 g/2 oz. tahini
1 garlic clove
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon table salt
a splash of extra-virgin olive oil
MAKES 12
For the hummus, put all of the ingredients into a small food processor and blitz for about a minute, until it forms a rough paste. Add a little more oil, if needed, to thin the mixture. Leave for at least 30 minutes for the flavours to infuse before serving.
Lay out the slices of bread on a bread board. Spread whipped butter evenly and thinly on the slices to seal the bread.
Spread the hummus generously on three of the slices of bread, then cover each with at least three layers of washed rocket/arugula leaves. Cover with the second slices of buttered bread. Cut the edges off the sandwiches, then cut each into four triangles. Serve.
Beef & horseradish sandwiches
Experts claim traditional roast beef sandwich should be served rare, but it's what you like that counts, so cook the beef to your preferred level. This sandwich is an excellent way to use up the leftovers from the Sunday roast, with horseradish sauce adding a little fire.
6 slices of white or brown bread
whipped butter, for spreading
100 g/3½ oz. horseradish sauce
250 g/9 oz. thinly sliced cold roast beef
MAKES 12
Lay out the slices of bread on a bread board. Spread whipped butter evenly and thinly on the slices to seal the bread.
Spread a thin layer of horseradish sauce on three of the slices of buttered bread (or spread more generously if you like your beef extra spicy).
Lay slices of the beef on top, ideally at least three thin slices deep. Cover with the second slices of buttered bread. Cut the edges off the sandwiches, then cut each into four triangles. Serve.
Egg & cress sandwiches
This sandwich filling is another true classic, and one many of us will remember from our childhood. Seven minutes in boiling water (for a room-temperature egg) gives a just-hard-boiled/-cooked egg perfect for this recipe. If you prefer to add mayonnaise to the eggs, see the recipe on page 34.
6 slices of white or brown bread
whipped butter, for spreading
2 cold hard-boiled/hard-cooked eggs
a pinch of ground white pepper
a pinch of table salt
30 g/1 oz. cress
MAKES 9
Lay out the slices of bread on a bread board. Spread whipped butter evenly and thinly on the slices to seal the bread.
Peel the eggs and place in a mixing bowl. Mash the eggs with a fork, adding a generous pinch of white pepper and salt.
Spread the mashed egg mixture on three of the slices of buttered bread, then sprinkle with an even covering of fresh cress. Cover with the second slices of buttered bread. Cut the edges off the sandwiches, then cut each into three fingers. Serve.
Coronation chicken sandwiches
This is a fresh take on the classic coronation chicken re-invented in 1953 to celebrate Queen Elizabeth II's coronation. The original dish was made with mayonnaise and curry powder, but here we use some classic, fresh, individual spices.
6 slices of white or brown bread
whipped butter, for spreading
1 teaspoon coriander seeds
½ teaspoon ground turmeric
½ teaspoon chilli/chili powder
½ teaspoon fenugreek powder
a pinch of ground cumin
150 ml/? cup fresh mayonnaise
300 g/10½ oz. cold cooked chicken, finely diced
MAKES 12
Lay out the slices of bread on a bread board. Spread whipped butter evenly and thinly on the slices to seal the bread.
In a dry frying pan/skillet, heat the coriander seeds until they start to crack and pop. Take the pan off the heat and add all the other spices, mixing with a wooden spoon and using the residual heat to cook them. Crush the coriander seeds with the back of the wooden spoon.
Place the mayonnaise in a mixing bowl and add the spices. Mix to combine evenly, then add the chicken. Fold the meat through the mixture to coat it evenly.
Spread the coronation chicken generously on three of the slices of bread and cover each with the second slices of buttered bread. Cut the edges off the sandwiches, then cut each into four triangles. Serve.
Ham & mustard sandwiches
The simplicity of this sandwich means the ingredients need to be of the best quality. A good cured ham is vastly different from a cheap pressed ham. For a proper afternoon tea, the ham should be wafer thin.
6 slices of white or brown bread
whipped butter, for spreading
English mustard, to taste
300 g/10½ oz. cured ham, thinly sliced
MAKES 12
Lay out the slices of bread on a bread board. Spread whipped butter evenly and thinly on the slices to seal the bread.
Spread about half a teaspoon of English mustard (or to taste) on three of the slices of bread. Divide the ham between the three slices and then cover each with the second slices of buttered bread. Cut the edges off the sandwiches, then cut each into four triangles. Serve.
Finger sandwich selection
Afternoon tea just isn't afternoon tea without a plate of elegant sandwiches, cut into slim fingers. Here are two innovative fillings, plus one true classic.
12 thin slices of white or brown bread
whipped butter, for spreading
salt and freshly ground black pepper
PARMA HAM & FIG FILLING
40 g/1½ oz. thinly sliced Parma ham
1 ripe fig
½ teaspoon balsamic vinegar
½ teaspoon olive oil
a handful of rocket/arugula leaves
EGG MAYONNAISE FILLING
2 tablespoons good-quality mayonnaise
½ teaspoon grated lemon zest
2 cold hard-boiled/hard-cooked, peeled and chopped
a handful of cress
STILTON & PEAR FILLING
50 g/2 oz. Stilton cheese, thinly sliced
1 pear
MAKES 18
Lay out the slices of...
