More Afternoon Tea sandwiches (SpecialTeas)

 

Roast Beef sandwiches with horseradish sauce

Makes 16 pièces

• 2 tablespoons mayonnaise
• 1 tablespoon prepared horseradish
• 8 thin slices white bread
• Unsalted butter
• 4 ounces thinly sliced roast beef
• Salt and pepper, to taste

1. Combine mayonnaise and horseradish in a small bowl ; set aside.
2. Spread each slice of bread with a thin coating of butter.
3. Put 1 ounce of roast beef on each of 4 slices of bread, folding it to conform to the size of the bread ; season with salt and pepper and spoon a teaspoon of the horseradish sauce over the beef on each sandwich.
4. If you would like a sharper taste, use 1½ teaspoons of the sauce.
5. Top the sandwiches with the remaining bread slices ; trim the crusts and cut each sandwich into 4 pièces.

Waldorf chicken salad sandwiches

Makes 12 pièces

Salad

• 3 cups cooked chicken, medium diced
• ¾ cup walnuts, coarsely chopped
• ¾ cup Granny Smith apples, small diced
• ½ cup golden raisins
• ½ cup celery, small diced
• 2 scallions, finely sliced
• Salt and pepper, to taste

Dressing

• 1 cup mayonnaise
• ½ cup sour cream
• ¼ cup cider vinegar
• 1 tablespoon honey

• 6 thin slices whole wheat bread
• Unsalted butter

1. Place the salad ingrédients in a large bowl, tossing to combine.
2. In a smaller bowl, whisk the dressing ingrédients together ; pour the dressing over the salad and mix well ; season with salt and pepper and chill about 2 hours.
3. To assemble the sandwiches, spread the bread with a thin coating of butter.
4. Spread 2 to 3 tablespoons Waldorf Chicken Salad on each of the 3 slices of bread ; top the sandwiches with the remaining bread.
5. Trim the crusts and cut each sandwich into 4 pièces.

Curried tuna salad sandwiches

Makes 12 sandwiches

• 1 3¼-ounce can solid white tuna, drained
• 1 tablespoon finely sliced scallion
• 3 tablespoons currants
• 3 tablespoons finely chopped walnuts
• ½ cup mayonnaise
• 1½ teaspoons curry powder
• 3 thin slices white bread
• 3 thin slices whole wheat bread
• Unsalted butter

1. Put the tuna in a small bowl, flaking with a fork to separate the meat ; add the scallion, the currants, the walnuts, the mayonnaise and the curry powder, and mix well.
2. Making it the day before allows time for the flavors to meld ; this salad will stay in the refrigerator for a maximum of 3 days.
3. To assemble the sandwiches, spread the slices of bread with a thin coating of butter.
4. Divide the curried tuna salad between the 3 slices of white bread, spreading it evenly ; Cover each sandwich with the whole wheat bread slices.
5. Trim the crusts and cut each sandwich into 4 pièces

HAVE A NICE AFTERNOON TEA