TRADITIONAL DISH FROM LONDON: TEA SANDWICHES
INSTRUCTIONES
One of London’s deepest traditions is afternoon tea and it’s a fabulous way to spend quality time and enjoy some truly British delicacies. It usually consists of small sandwiches, scones with jam and cream, and cakes to accompany tea. Quite an experience! This English tradition that is not so old (dating from the 19th century) consists of a cup of tea that is accompanied by various delicacies and is served in the afternoon. They colloquially call it ‘the five o’clock tea’ and, according to those who know, its creator was the Duchess of Bedford, who one afternoon asked her assistant to bring her something to snack on at mid-afternoon tea. Since then, this idea has become customary until it has become a distinctive feature of the British.
It is very common to put sweet and savory sandwiches and although they are very simple to prepare they have their tricks and their requirements to be considered “Tea Sandwiches”. For example, the sandwich bread should not have a crust, which gives them a more elegant appearance and also makes them more delicate and easy to eat with the fingers. Another rule is the butter, which must be of very good quality and as creamy as possible. Butter is a must-have item as it acts like glue to hold the filling in place, like in the case of cucumber sandwiches. Finally, there are three allowed ways to present them, triangle and rectangle or in small squares. This last form is reserved for the nobility so we are going to make two types of traditional sandwiches to accompany our English tea with milk.
Ingredients:
For the egg salad sandwiches:
4 hard-boiled eggs (large)
1 1/2 tablespoons mayonnaise
a handful of watercress
salt and black pepper
2 tablespoons unsalted butter
8 slices of whole wheat bread, or wheat bread
For the cucumber sandwiches:
4 slices of white bread
2 tablespoons unsalted butter
1 large cucumber, peeled and thinly sliced
chopped fresh dill
Salt and pepper
Preparation:
First, we prepare the filling for the egg salad sandwiches: We boil the eggs and cut them into very small pieces, add the mayonnaise, watercress, salt, and pepper and mix well. the whole wheat as the white. We spread a sufficient amount of egg salad on half of the slices of whole wheat bread and cover it with another slice of whole wheat bread. For the cucumber ones, finely chop the cucumber and spread an even layer of cucumber slices over half the slices of buttered white bread, slightly overlapping them. Sprinkle it with dill, salt, and pepper, and top each with a slice of white bread. Cut off the crusts from all the sandwiches and cut them into either triangles or rectangles. And we serve on these very characteristic deck platters, putting some fresh strawberries on another deck and the cupcakes we bought at the market on the third step.
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