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Olive & English Cheddar Tea Sandwiches
Makes 12
Flavorful and slightly salty, these tasty tea sandwiches are a wonderful addition to an English-inspired afternoon tea.
2 tablespoons unsalted butter, softened
1½ teaspoons Worcestershire sauce, divided
3 ounces English Cheddar cheese, shredded
½ cup pitted Castelvetrano olives
2 anchovy fillets
⅓ cup canned artichoke hearts, drained
¾ teaspoon ground black pepper
½ teaspoon chopped fresh parsley
¼ teaspoon olive oil
8 slices white bread
• In a medium bowl, beat together butter and 1 teaspoon Worcestershire with a mixer at medium speed until smooth. Scrape sides of bowl. Add cheese, and beat until well combined. Transfer mixture to an airtight container, and refrigerate for up to 3 days. Let come to room temperature before using.
• In the work bowl of a food processor, process together olives, anchovies, artichokes, pepper, parsley, oil, and remaining ½ tea-spoon Worcestershire until smooth. Transfer mixture to an airtight con-tainer, and refrigerate until ready to use, up to 2 days.
• Using a 2-teaspoon levered
