Afternoon tea sandwiches

afternoon tea cream cheese crème fraîche cress cricket tea cucumber cucumbers egg egg and cress sandwich eggs goat's cheese lemon lemons mayonnaise prawn prawns red pepper red peppers roll rolls sandwich fillers sandwich ideas sandwiches spring onion spring onions summer summer tea party walnut walnuts white bread wholemeal bread

N/A

Makes 44 sandwiches

Source

Ingredients

200g soft goat's cheese

100g cream cheese

10 slices white bread

2 roasted red peppers

25g walnut

6 slices wholemeal bread

½ cucumber , thinly sliced

4 tbsp mayonnaise

zest of 1 lemon

6 large cooked prawns , halved for topping

4 eggs

2 chopped spring onions

2-3 tbsp crème fraîche

12 small rolls

cress , to serve

Method

For the goat's cheese, walnut & roasted pepper sandwiches, mix together 200g soft goat’s cheese with 100g cream cheese. Spread most of the mixture over 5 slices white bread. Slice 2 roasted red peppers into strips, divide between the bread, then top each with another slice white bread. Trim the crusts, then cut each sandwich into 4 triangles. Whizz 25g walnuts until fine. Spread 1 edge of each sandwich with the remaining cheese mix, then dip into the chopped walnuts.

For the lemony cucumber & prawn sandwiches, lightly spread 6 slices wholemeal bread with butter. Cover with a layer of thinly sliced cucumber, then use a 5-6cm round cutter to stamp out 12 circles. Mix together 4 tbsp mayonnaise with zest 1 lemon. Top each circle with 1 halved large cooked prawn and a dollop of the lemony mayonnaise.

For the creamy egg & cress sandwiches, boil 4 eggs for 8 mins. Cool the eggs, peel, mash, then mix with 2 chopped spring onions and 2-3 tbsp crème fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.