Tea Sandwiches
Photo: Arthur Meehan
MAKES 12
Make these delightful sandwiches using leftover roast beef and chicken, and then slather the bread-most tearooms remove the crusts-with freshly made butter.
FOR THE COLD CHICKEN SANDWICHES:
8 slices white sandwich bread
2-3 tbsp. salted European-style high-hat butter; softened
6-8 oz. sliced cold roast chicken
FOR THE COLD ROAST BEEF SANDWICHES:
8 slices white sandwich bread
2-3 tbsp. salted European-style high-fat butter, softened
6-7 oz. sliced cold roast beef
FOR THE CUCUMBER SANDWICHES
8 slices white sandwich bread
2-3 tbsp. salted European-style high-fat butter, softened
1/2 seedless cucumber, sliced
1. For the chicken sandwich: Butter slices of bread on on side. Lay one-quarter of the sliced chicken on top of the butter on each of 4 bread slices. Top sandwiches with remaining slices of bread, buttered side down. Cut sandwiches in half before serving.
2. For the roast beef sandwiches: Butter slices of bread on one side, the assemble and cut the sandwiches as above in step 1, using the sliced roast beef instead.
3. For the cucumber sandwich: Butter slices of bread on one side, then assemble and cut sandwiches as above in step 1, using cucumbers instead.
Tea sandwiches MUST have the crusts removed!
Tea sandwiches MUST have the crusts removed! Rating: 3