Tea Time Sandwiches
Ingredients (serves 20)
- 2 loaves wholemeal sliced sandwich bread
- 2 loaves white sliced sandwich bread
Filling 1 - Smoked salmon
- 150g light cream cheese
- 2 lemons, rind finely grated, juiced
- 200g smoked salmon
- 2 tablespoons dill sprigs, chopped
- 2 tablespoons baby capers, drained
- 1 1/2 cups finely shredded iceberg lettuce
Filling 2 - Chicken, almond and cucumber
- 1 tablespoon olive oil
- 500g chicken breast fillets, sliced through centre
- 1/2 cup whole-egg mayonnaise
- 1/2 cup flaked almonds, toasted
- 60g butter, softened
- 1 large Lebanese cucumber, thinly sliced
Filling 3 - Ham, avocado and ricotta
- 250g ricotta cheese
- 2 tablespoons basil pesto
- 1 tablespoon milk
- 200g thinly sliced leg ham
- 1 large avocado, peeled, stone removed, mashed
- 50g baby spinach leaves, trimmed
Method
Make filling 1: Combine cream cheese, lemon rind and 1 tablespoon lemon juice in a small bowl. Spread 7 slices wholemeal bread with cheese mixture. Top with salmon, dill and capers. Spread both sides of 7 slices white bread with cheese mixture. Place over filling. Top with lettuce.
Spread 7 slices wholemeal bread with cheese mixture. Place over lettuce, spread side down. Trim crusts. Cut sandwiches into 3 fingers.
Make filling 2: Heat oil in a non-stick frying pan over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes each side or until just cooked through. Allow to cool. Finely chop chicken. Place in a bowl. Stir in mayonnaise. Season with salt and pepper.
Spread 7 slices white bread with chicken mixture. Sprinkle with almonds. Spread both sides of 7 slices wholemeal bread with butter. Place over filling. Top with cucumber.
Spread 7 slices white bread with butter. Place over cucumber, butter side down. Trim crusts. Cut sandwiches into 3 fingers.
Make filling 3: Whisk ricotta, pesto and milk in a bowl until smooth.
Spread 7 slices wholemeal bread with ricotta mixture. Top with ham and avocado. Spread both sides of 7 slices white bread with ricotta mixture. Place over filling. Top with spinach.
Spread remaining 7 slices white bread with ricotta mixture. Place over spinach, spread side down. Trim crusts. Cut sandwiches into 3 fingers.
Notes
Tip: Place sandwiches in an airtight container. Refrigerate for up to 4 hours. Remove 1 hour before serving and place on serving platters.
Time plan: The day before - Make sandwich fillings. Refrigerate. In the morning - Assemble sandwiches. Refrigerate. 1 hour before guests arrive - Place sandwiches on platters. Recipe by Dixie Elliott
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