To make perfect sandwiches you will need medium-sliced brown and white bread and softened butter. Plus salt and pepper to season where necessary.
Having assembled the sandwiches, use a serrated knife to remove all crusts and either cut each sandwich into four squares, four triangles or four fingers.
CUCUMBER
Peel the cucumber and slice very thinly; arrange about 6 slices on one slice of bread. Season with salt and pepper and place other slice of bread on top.
SMOKED SALMON
Use a good slice or two to fit the bread. Same as above, but it should always be on brown bread. It is always nice to put a little lemon juice and zest into your butter. Finish as above.
EGG AND CRESS
Allow one hard-cooked egg per sandwich. Chop eggs. Mix with mayonnaise and mustard and cress or chives. Finish as above.
To serve later, place on your chosen plate and lay a damp tea towel over them and wrap with cling. These are three of the most popular English teatime sandwiches.
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Judie Byrd is founder of The Culinary School of Fort Worth. Find her at www.judiebyrd.com.
Thanks to Central Market for the brilliant groceries for our English tea.
