More on Afternoon Tea! Not only do I love the whole idea of Afternoon Tea, I actually really enjoy the process of sandwich making. If I had a dime for every sandwich I made as a corporate chef and caterer I think I’d have quite the bank account! Getting great reviews on the sandwiches doesn’t hurt either!
Ham Salad Sandwich Filling
So simple but an all-time favourite!
Makes Enough Filling For 3 or 4 Sandwiches
6 to 8 slices of square sandwich bread, sliced regular
1 cup minced ham (in the food processor)
2 Tbsp. sweet pickle relish
2 tsp. Dijon mustard
1 tsp. prepared horseradish
Mayonnaise to moisten
Make the Filling:
Chop the ham in the processor until it is almost minced, measure out 1 cup, return to the processor; add the pickle relish, mustard and horseradish; add 2 tablespoons of mayonnaise at first, then pulse to combine; adding more mayonnaise as necessary not making the filling too soft. Remove to a bowl, cover and chill until ready to assemble the sandwiches.
Make the Sandwiches:
Butter the bread, divide the mixture between four slices of bread; cover with remaining bread slices and place on a wax paper lined rimmed baking sheet, cover with plastic wrap and a damp tea towel, chill for at least 1 hour. Remove from the fridge when ready to assemble you sandwich trays; trim the crusts, cutting each sandwich into rectangles.
Corned Beef Sandwich Filling
This is another of those simple, but delicious fillings that once tried you want more!
Makes Enough Filling For 4 or 5 Sandwiches
8 – 10 slices of square sandwich bread, sliced regular
½ lb. corned beef or Montreal smoked beef
3 Tbsp. each of mayonnaise & sour cream (lite or regular)
4 Tbsp. minced dill pickle
3 tsp. prepared horseradish, or to taste
Make the Filling:
Cube the corned beef & place into the bowl of a food processor; pulse until chopped; add the remaining ingredients; pulse until combined and meat is minced.
Make the Sandwiches:
Butter the bread, divide the mixture between four slices of bread; cover with remaining bread slices and place on a wax paper lined rimmed baking sheet, cover with plastic wrap and a damp tea towel, chill for at least 1 hour. Remove from the fridge when ready to assemble your sandwich trays; trim the crusts, cutting each sandwich into rectangles.
Roast Beef Sandwich Filling
A little roast beef certainly can’t go amiss on a sandwich tray. You can use homemade roast beef, sliced very, very thin. Otherwise find a good deli that makes their own roast beef.
Makes Enough Filling For 4 or 5 Sandwiches
8 or 10 slices square bread, cut regular
½ lb. thinly sliced medium-rare roast beef
Horseradish mayonnaise or a mayonnaise mixed with a bit of prepared horseradish
Salt & freshly ground black pepper to taste
Arugula (opt.)
Unsalted butter, softened so that it is very easy to spread
Make the Sandwiches:
Butter the bread; spread a bit of the horseradish mayonnaise on half the slices; divide the beef between the four slices; top with arugula if using, then top with the remaining bread. Place on a wax paper lined rimmed baking sheet, cover with plastic wrap and chill for at least 1 hour before trimming and cutting the sandwiches into triangles.
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