Afternoon Tea Sandwich Recipes
Afternoon Tea Sandwich Recipes
Ingredients
Avocado and Alfalfa Sprouts
Make the filling (guacamole):
1 California or Haas avocado (we prefer Haas – it’s creamy)
1 tablespoon of finely chopped onions, less if you prefer
1 small tomato, seeded and finely chopped
1 tablespoon of finely chopped cilantro
1/2 of a small lemon
Salt and pepper to taste
1/2 cup of alfalfa sprouts
Directions:
Make the sandwich:
Choose the shape of the bread you want. Always spread a thin layer of butter or mayo to the bread so the mixture adheres to the bread – trust us on this one. If you want to showcase the avocado, use a rectangular shape and cut off a portion at the top of one slice (about ¼ inch) so the avocado shows on the bottom slice – refer to our photos. Use some of the spouts inside the sandwich and roll the edges around the sprouts so they coat the edges.
Hummus with Watercress
Make the filling:
1 can of chickpeas, drained and rinsed
1 small clove of garlic
½ of a small onion, roughly chopped
Olive oil
Salt and pepper to taste
½ cup watercress, finely chopped – set aside
handful of unblemished watercress leaves, stems removed, to decorate
(If you don’t want to follow the recipe above, buy 1 container of store-bought chickpea salad which is marinated in a vinaigrette. Blend the ingredients with some olive oil and adjust the seasoning. It tastes just as good as the recipe above. )
Instructions
Hummus (Cont’d)
Directions:
Make the sandwich:
Choose the shape of the bread you want. Always spread a thin layer of butter or mayo to the bread so the mixture adheres to the bread. Spread an even layer of hummus on one slice of bread. Place the watercress leaves around the edges leaving a few gaps in between to show the hummus. Place the second slice of bread on the top. About ¼ inch of the top of the leaves should be showing all around the sandwich.
Cheddar Cheese Sandwich
Make the filling:
1 cup grated sharp cheddar cheese (Australian, if you can find it)
½ tablespoon of grated onion
1 teaspoon of Dijon mustard
1 level tablespoon of mayo or Aioli, to start with, add more if necessary
Directions:
Add all of the ingredients in a bowl and mash well with a fork. We like it a bit grainy and not too smooth.
Make the sandwich:
Choose the shape of the bread you want. Always spread a thin layer of butter or mayo to the bread so the mixture adheres to the bread. You can make these plain or you can add other ingredients.
Variations: Open face: Use just one slice of bread and top it with sliced cherry tomatoes.
Radish Sandwich
Make the Filling:
Unblemished medium-sized radishes (not large)
Butter
Salt and pepper to taste
Directions:
Cut the radishes in thin slices.
Make the Sandwich:
Use butter for this sandwich and add two layers of thinly sliced, crisp radish slices. Let the red edges peek out slightly around the sides of the bread. Season with salt and pepper to taste.
Variations: You can make a sandwich with two slices of bread, or leave it open face.
Cucumber Sandwich – same as Radish. Make sure you use cold, crisp cucumbers, thinly sliced. English cucumbers with skin intact are our preference.
Other Sandwiches you will see in the photos – lox with thinly sliced onions, egg, tuna and chicken salad. We make our own lox – look for the recipe in a future post.
