Tea Sandwiches

Make these delightful sandwiches using leftover roast beef and chicken, and then slather the bread—most tearooms remove the crusts—with freshly made butter.

Tea Sandwiches Tea Sandwiches
Slathered with high-fat European-style butter, make these delightful sandwiches using leftover roast beef or chicken and crisp, seedless cucumbers.
Yield: makes 12

Ingredients

  • 24 slices white sandwich bread, crusts removed if desired
  • 6–9 tbsp. salted European-style high-hat butter; softened
  • 6–8 oz. cold roast chicken, sliced
  • 6–7 oz. cold roast beef, sliced
  • 12 seedless cucumber, sliced

Instructions

  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.