Afternoon tea sandwiches (SpecialTeas)

Of the many wonderful gifts the British have given us, Afternoon Tea is clearly a favorite.

Smoked salmon and dill sandwiches

Makes 12 pièces

• 6 thin slices wheat bread
• Unsalted butter
• 3 ounces smoked salmon, sliced
• 1 teaspoon chopped fresh dill

1. Spread each slice of bread with a thin coating of butter ; divide the smoked salmon evenly between 3 slices of bread and sprinkle evenly the chopped dill over each sandwich.
2. Cover the sandwiches with the remaining bread slices.
3. Trim the crusts ; cut each sandwiches into 4 pièces.

Curried egg-mayonnaise sandwiches

Makes 12 pièces

• 4 thin slices of white bread
• 4 thin slices of wheat bread
• Unsalted butter
• Curried egg salad

1. Spread each slice of bread with a thin coating of butter.
2. Divide the curried egg salad between the 4 slices of white bread and spread evenly.
3. Top the white bread with the wheat bread ; trim the crusts and cut the sandwiches into 3 parallel pièces.

Curried Egg Salad
Makes ¾ cup

• 2 hard-boiled eggs, peeled
• ½ cup mayonnaise
• ½ teaspoon curry powder

1. Finely chopped the eggs ; mix in the mayonnaise and curry powder, making sure all the ingrédients are combined.
2. This will keep in the refrigerator, well covered, for 3 days.

Cucumber sandwiches

Makes 12 pièces

• ½ medium cucumber, peeled and thinly sliced
• 1 tablespoon apple cider vinegar
• Unsalted butter
• 6 thin slices white bread
• Salt and pepper, to taste

1. Combine the cucumber and the vinegar in a bowl ; tosse to blend ; let sit for ½ hour, drain off excess liquid.
2. Spread a thin coating of butter on each slice of bread.
3. On 3 slices of bread, place the cucumber slices, making sure the bread is well covered.
4. Salt and pepper each sandwich ; cover with the remaining slices of buttered bread.
5. Trim the crusts and cut each sandwich into 4 pièces.

Roquefort, walnut and Cognac sandwiches

Makes 12 pièces

• ½ cup walnuts
• ¼ pound Roquefort cheese, at room temperature
• 2 tablespoons Cognac
• 6 thin slices white bread
• Unsalted butter

1. Toast the walnuts under the broiler for approximately 8 to 10 minutes or until golden brown ; cool and finely chopped.
2. While the walnuts are toasting, blend the cheese with the Cognac.
3. Spread each slice of bread with a thin coating of butter.
4. Spoon the cheese mixture, dividing evenly, on 3 slices of bread and spread over each slice.
5. Sprinkle a full tablespoon of nuts over the cheese.
6. Top each sandwich with the remaining bread slices, pressing down firmly.
7. Trim the crusts and cut each sandwich into 4 pièces.

Prosciutto and Explorateur cheese sandwiches

Makes 12 pieces

• 6 thin slices white bread
• Unsalted butter
• 3 ounces Explorateur cheese, at room temperature
• 2 ounces thinly sliced prosciutto, approximately

1. Spread each slice of bread with a thin coating of butter.
2. Spread a thin layer of cheese on 3 slices of bread ; lay a slice of prosciutto on the cheese, folding the prosciutto to conform to the size of the bread.
3. Cover the 3 sandwiches with the remaining bread, trim the crusts and cut each sandwich into 4 pièces.

HAVE A NICE AFTERNOON TEA