Afternoon Tea Week: Sandwich Fillers

Welcome to Day 3 of our Afternoon Tea Week. After yesterdays post on how to make white bread, here’s some old vintage sandwich fillers. You can also check out our vegan sandwiches here

Each filling will spread 4-6 large slices of bread.
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Egg and Watercress:

4 hard-boiled eggs;
4 tablespoons mayonnaise;
salt and pepper;
1 bunch watercress.

Roughly chop the hard-boiled eggs and place in a bowl with the mayonnaise and salt and pepper to taste. Spread onto the slices of bread (no need to spread with butter). Garnish with sprigs of watercress.

Cheese and Cucumber:

4 oz/100 g cheese, grated;
2 tablespoons chutney, chopped;
2 oz/50 g butter or margarine;
1 cucumber, thinly sliced.

Combine the cheese, chutney and softened butter in a bowl and mix well together. Spread onto the bread and top with the slices of cucumber.

Potted Cheese and Tomato:

2 tomatoes, skinned;
4 oz/100 g potted cheese ** or cream cheese;
salt and pepper;
few lettuce leaves.

Chop the skinned tomatoes and fold them into the potted or cream cheese with salt and pepper to taste. Spread the filling on the bread and top with lettuce leaves.

** There’s a recipe for potted cheese for the above filling

Date and Pineapple:

2 oz/50 g dates, stoned;
2 oz/50 g canned pineapple, drained;
Butter or margarine for spreading.

Roughly chop the dates and pineapple and mix together in a bowl. Spread the bread with the butter or margarine, then smooth on the filling.

Liver Pate and Mushroom:

4 oz/100 g liver pate;
2 oz/50 g mushrooms, sliced;
4 teaspoons olive oil;
2 teaspoons vinegar;
salt and pepper.

Spread the liver pate liberally on the slices of bread and arrange the mushrooms on top. Place the oil. vinegar and a little salt and pepper into a bowl and whisk with a fork, then sprinkle over the mushrooms.

Here’s a couple of egg recipes from ‘My Favourite Recipes’ cards