Sandwich recipe for 4 - 8 people, takes only 20 mins; recipe has goat's cheese, cream cheese, white bread, red pepper, walnut, wholemeal bread, cucumber, mayonnaise, lemon, prawn, egg, spring onion, creme fraiche, roll and cress.
Afternoon tea sandwiches
Course: Sandwich
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Red Pepper: 2 roasted red peppers
- Spring Onion: 2 chopped spring onions
- Egg: 4 eggs
- Lemon: zest of 1 lemon
- White Bread: 10 slices white bread
- Mayonnaise: 4 tbsp mayonnaise
- Cucumber: 1/2 cucumber, thinly sliced
- Wholemeal Bread: 6 slices wholemeal bread
- Creme Fraiche: 2-3 tbsp creme fraiche
- Prawn: 6 large cooked prawns, halved for topping
- Walnut: 25g walnut
- Roll: 12 small rolls
- Cream Cheese: 100g cream cheese
- Goat'S Cheese: 200g soft goat's cheese
- Cress: cress, to serve
Directions
- For the goat's cheese, walnut & roasted pepper sandwiches, 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.
- For the lemony cucumber & prawn sandwiches, 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.
- For the creamy egg & cress sandwiches, boil 4 eggs for 8 mins. Cool the eggs, peel, mash, then mix with 2 chopped spring onions and 2-3 tbsp creme fraiche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.
