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Sandwiches recipe

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Ingredients

Adjust Servings:
soft Butter
12 slices Bread from a thin-cut or medium-cut white or brown loaf the filling(s) of your choice
Salt
freshly ground Black Pepper
Fillings you can add 1 day ahead
Rare roast Beef with horseradish sauce and arugula
Egg salad with lots of Watercress
Smoked Salmon and cream cheese
Hummus , olive, and grated carrot
Ham and English mustard
Cream Cheese , mango chutney, and watercress
mustard Mayonnaise and Gravadlax
Mature Cheddar Cheese , pickle, and watercress
Goat Cheese , arugula, and sun-dried tomatoes
Thin strips of pan-fried Steak and mustard
Crispy Bacon with egg salad
Fillings to add on the day
Shrimp with lemon mayonnaise
Feta Cheese , sun-dried tomatoes, and cucumber
Cucumber and black pepper
Mayonnaise , Sardine, and lemon
Fresh Salmon and cucumber
Avocado and bacon
Crab and avocado with lime mayonnaise
Horseradish Sauce and Pastrami and sweet dill pickle with cream cheese
Basil , tomato, and mozzarella
Smoked Tomato mackerel and aioli

Sandwiches recipe

  • Serves 6
  • Medium

Ingredients

  • soft Butter
  • 12 slices Bread
  • Salt
  • freshly ground Black Pepper

  • Fillings you can add 1 day ahead

  • Rare roast Beef
  • Egg salad with lots of Watercress
  • Smoked Salmon
  • Hummus
  • Ham
  • Cream Cheese
  • mustard Mayonnaise
  • Mature Cheddar Cheese
  • Goat Cheese
  • Thin strips of pan-fried Steak
  • Crispy Bacon

  • Fillings to add on the day

  • Shrimp
  • Feta Cheese
  • Cucumber
  • Mayonnaise
  • Fresh Salmon
  • Avocado
  • Crab
  • Horseradish Sauce
  • Basil
  • Smoked Tomato

Directions

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Steps

1
Done

Butter the bread on one side, top half the slices with the filling(s) of your choice, and sandwich together. Leave the crusts on.
2
Done

Arrange the sandwiches in piles of four on a large tray (check first that it will fit in your fridge). Cover with a layer of damp paper towels, then cover tightly with plastic wrap, and place the tray in the fridge.
3
Done

Two hours before serving, slice off the crusts and cut the sandwiches into fingers or quarters either triangles or squares. Cover with plastic wrap and keep at room temperature until ready to serve. They will taste as fresh as the moment you made them.

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Apricot and almond galette recipe
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Gingerbread biscuits recipe
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Apricot and almond galette recipe
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Gingerbread biscuits recipe

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