Savory Cheddar & Leek Tea Sandwiches
Makes 24
Welsh Glamorgan Sausage, a vegetarian cylindrical medley of cheese and leeks, inspired the flavors of this sandwich. Traditionally, local Caerphilly cheese—a crumbly white cheese with a lemony tang—is utilized, but in this version, we call for cream cheese, white Cheddar cheese, and fresh lemon zest to be combined, as Caerphilly cheese is not readily available outside of Wales.
1 tablespoon unsalted butter
½ cup chopped leeks, white part only
1 (8-ounce) package cream cheese, softened
6 ounces white Cheddar cheese, coarsely grated
4 teaspoons soy sauce
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons fresh lemon zest
2 teaspoons prepared English mustard
1½ teaspoons ground sage
1 teaspoon finely chopped fresh thyme
¼ teaspoon ground black pepper
¼ teaspoon onion powder
⅛ teaspoon fine sea salt
12 large slices multigrain bread
• In a small sauté pan, melt butter over medium-low heat. Add leeks, cooking and stirring occasionally until tender and translucent, approximately 11 to 15 minutes. (Reduce heat if leeks begin to brown.) Remove from heat and let cool slightly.
• In a large bowl, stir together leeks, cream cheese, Cheddar cheese, soy sauce, parsley, lemon zest, mustard, sage, thyme, pepper, onion powder, and salt until well combined.
• Spread a thick even layer of cheese mixture onto 6 bread slices. Cover with remaining bread slices to make 6 whole sandwiches. Using a serrated bread knife in a gentle, sawing motion, trim and discard crusts from all sides of sandwiches. Cut each sandwich into 4 equal rectangles to make a total of 24 tea sandwiches. Serve immediately, or cover with
