Afternoon tea sandwiches
Keep the whole family happy this summer with a delicious spread of sandwiches, perfect for an afternoon tea or buffet
Ingredient
- 200g soft goat's cheese
- 100g cream cheese
- 10 slices white bread
- 2 roasted red peppers
- 25g walnut
- 6 slices wholemeal bread
- ½ cucumber, thinly sliced
- 4 tbsp mayonnaise
- zest of 1 lemon
- 6 large cooked prawns, halved for topping
- 4 eggs
- 2 chopped spring onions
- 2-3 tbsp crème fraîche
- 12 small rolls
- cress, to serve
Goat's cheese, walnut & roasted pepper (makes 20)
Lemony cucumber & prawn (makes 12)
Creamy egg & cress (makes 12)
Direction
- STEP 1
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.
- STEP 2
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.
- STEP 3
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 crème fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.
