Prawn Salad Tea Sandwiches
Makes 12
“Prawn” is a term the British use to refer to all shrimp as well as to true prawns. Either of these crustaceans will work equally well in these simple, yet tasty, tea sandwiches.
1 pound peeled, deveined, and cooked prawns or shrimp
⅓ cup mayonnaise
1 teaspoon fresh lemon juice
½ teaspoon kosher salt
⅛ teaspoon ground black pepper
½ cup coarsely chopped watercress
6 large slices honey wheat bread
• In the work bowl of a food processor, pulse prawns until finely chopped.
• In a medium bowl, stir together mayonnaise, lemon juice, salt, and pepper until combined. Stir in watercress and prawns. Transfer prawn salad to a covered container and refrigerate for several hours until cold, up to a day.
• Divide prawn salad among 3 bread slices and spread in a thick, even layer. Top each with a remaining bread slice to make 3 whole sandwiches.
• Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches to make even squares. Cut each sandwich diagonally into 4 equal triangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for up to 2 hours until serving time.
Roast Beef, Tomato & Cheese Tea Sandwiches
Makes 12
A truly English flavor combination, roast beef with tomato and Cheddar cheese is sure to please, especially in dainty sandwiches for teatime.
¼ cup unsalted butter, softened
8 slices white sandwich bread
2 medium beefsteak tomatoes, peeled*
1 cup finely shredded white Cheddar cheese
16 thin slices deli-style roast beef
• Spread a thin layer of butter onto each bread slice.
• Using a sharp knife, cut each tomato into quarters. Carefully
