Delicate filled sandwiches with traditional ingredients are perfect for and afternoon tea.
EGG SALAD TEA SANDWICH Makes 16 pieces
12 egg boiled chopped finely
1 tablespoon thyme fresh
½ cup mayonnaise
8 slices of pullman bread
salt and white pepper to taste
Stir together egg, thyme and mayonnaise. Add salt and pepper to taste. Proceed to assembly instructions.
HAM SALAD TEA SANDWICH Makes 16 pieces
1 pound ham cooked chopped finely
2 tablespoons honey
1 cup mayonnaise
8 slices of Pullman bread
Stir together ham, honey and mayonnaise. Proceed to assembly instructions.
CUCUMBER AND WATERCRESS TEA SANDWICH Makes 16 pieces
1 English cucumber
1 pound cream cheese softened
1 teaspoon chives chopped
1 bunch watercress leaves chopped
1 teaspoon dill fresh chopped
8 slices Pullman bread
Thinly slice cucumber, set slices on paper towel and blot dry.
Stir cream cheese with chives and dill. Proceed to assembly instructions.
Layer in cucumbers after spreading on cheese mixture and divide the watercress between the sandwiches.
ASSEMBLY FOR ALL SANDWICHES
Use Pullman loafs of bread which are frozen (frozen bread is easier to spread upon and slice the crusts off). Spread mixture onto both sides of bread. Then put them together.
Using a serrated knife so as not to squish the bread and cut off crusts. Cut into four pieces or desired shapes such as triangles, fingers, rectangles or squares.
COOKS NOTE
Pullman bread made with white flour and baked in a long, narrow, lidded pan. Its is known as the sandwich bread and great for afternoon teas sandwiches because of its light taste and square slices of bread it will produce.
