Sometimes, a friend or family member unexpectedly drops by for a visit and it happens to be lunch time. On the other hand, perhaps we crave a filling and tasty meal that is quick, does not require much clean up afterwards, and which offers enough variety that our dear spouses and/or children will not complain about it. Either way, this means we need to be able to quickly whip up something that will be satisfying and hassle free.
Living in the UK has introduced me to the joys of afternoon tea and the little finger sandwiches that accompany it. I am omitting and shall not go into detail about the deliciously warm scones, Cornish clotted cream and strawberry jam that are also a part of afternoon tea, since these are not the most figure flattering and health conscious items one may consume, and I am watching my caloric intake.
A quick and nicely presented afternoon tea can be made with just a few ingredients from ones pantry: mainly, bread, a cucumber, some cream cheese, two tomatoes, boiled eggs, a can of tuna, some mayonnaise, and some of the fish seasoning that all grocery stores stock on the spice aisle. The dill, onion and lemon in fish seasoning adds a fresh and savory element to the sandwiches without the need to chop fresh dill, extract fresh lemon juice and finely chop or puree onion.
Below are fast and easy recipes for tasty sandwiches that are pretty enough to be served on china (if, say, the mother-in-law should pop in):
Eggsellent Egg Salad Sandwiches with Peppery Watercress and Vine Ripened Tomatoes
Ingredients:
Hard boiled egg (allow one egg per person/sandwich)
Mayonnaise (approx. 3/4 tablespoon per egg) (Hellman’s Light is recommended)
Fish seasoning
One bunch watercress (chopped fresh parsley may be substituted)
Tomatoes (allow 1/2 large tomato per person), thinly sliced
Salt
Ground black pepper
Sliced bread or rolls of choice
To make the egg salad, peel and finely mash egg with whisk, fork or small potato masher. I prefer to use Mashy the Egg Masher by Jo!e.
Mashy the Egg Masher
Add mayo and a dash of fish seasoning to taste. Mix well.
To assemble the sandwiches, spread the egg salad onto a slice of bread. Top egg salad with a few sprigs of watercress or a thin layer of chopped, fresh parsley. Lightly salt and pepper the tomato slices and place atop the green layer. Spread a thin layer of mayonnaise on the slice of bread to top off the sandwich. Cut sandwiches in half to display the colorful layers.
Cool Cucumber Sandwiches
Ingredients:
Cucumber, thinly sliced, approx. 1/16″
Cream cheese, softened (approx. 1/4 cup per sandwich)
Fish seasoning
Italian seasoning
Sliced bread of choice
Remove crusts from bread. I prefer to use a water glass to cut out circular shaped, crustless slices for a more uniform presentation.
In a small bowl, add a dash of fish seasoning and Italian seasoning, to taste. Mix well and spread a generous layer onto both/all slices of bread to be used for sandwich(es).
To assemble sandwich(es), simply place a single layer of cucumbers between the bread slices. Salt and pepper may be added to cucumber, if desired.
Colorful Tuna Melt Canapés
Ingredients:
[NOTE: This recipe makes 4 canapes on 4" diameter Finncrisp crisp breads.]
1 can tuna in water, drained
2 tablespoons capers
1/4 red onion, finely chopped
1 stalk celery, finely chopped
3 tablespoons mayonnaise (Hellman’s Light is recommended)
Fish seasoning
Shredded cheddar/mozzarella cheese mix
4 Ryvita crisp breads (or crackers or bread of choice)
Preheat oven to 350 F. In a bowl, combine all ingredients (except bread/crackers) and mix well. Generously top crisp breads with tuna salad, and then top with 1-2 tablespoons of shredded cheese.
Place canapes onto non-stick baking tray and bake at 350 for a few minutes, until cheese is melted.
Serve immediately.
Serve these sandwiches with a steaming pot of your favorite tea, or if you are in the south, a tall, cool pitcher of iced tea.
