Elevate your afternoon tea with sandwiches like roast beef with wasabi mayo, buttery radish, prosciutto with fig and lox with cream cheese.
Roast Beef With Wasabi Mayonnaise
1/2 cup mayonnaise
2 teaspoons low-sodium soy sauce
1 teaspoon granulated sugar
2 teaspoons fresh lime juice
2 teaspoons wasabi paste
4 slices pumpernickel bread
3 slices roast beef
1 tablespoon chopped chives
4 whole chives
In a bowl, stir together mayonnaise, soy sauce, sugar, and lemon juice. Stir in wasabi paste.
Layer 4 slices of pumpernickel or whole wheat bread with a thin layer of wasabi mayo. Top 2 of the pieces of bread with 3 slices of roast beef. Top the beef with chopped chives, followed by the remaining coated bread slices.
Cut into 4 rectangles and tie each mini sandwich with a whole chive.
Radish with Ginger-Sesame Butter
4 tablespoons unsalted butter, room temperature
2 tablespoons minced chives
1 tablespoon black sesame seeds
1 teaspoon peeled, grated fresh ginger
1/4 teaspoon toasted sesame oil
4 radishes, thinly sliced
4 slices whole wheat sourdough bread
1 tablespoon minced chives, for garnish
Fleur de sel, for garnish
Using a fork, combine butter, chives, sesame seeds, ginger and sesame oil in small bowl until well mixed.
Layer 4 slices of whole wheat sourdough with a thick coating of the ginger butter. Layer the radish slices evenly across each slice of bread.
Cut the open-face sandwiches into triangles, cutting off the crust. Top each triangle with minced chives and fleur de sel.
Smoked Salmon & Cucumber with Herbed Cream Cheese
Herbed cream cheese:
4 ounces cream cheese, room temperature
3 tablespoons minced chives
2 tablespoons chopped dill
1 tablespoon minced tarragon
1 teaspoon lemon zest
1/4 teaspoon kosher salt
4 slices marble rye bread
4 slices smoked salmon
1 Persian cucumber, thinly sliced
1 shallot, thinly sliced
Caviar, lemon zest and minced chives, for garnish
Using a fork, combine cream cheese ingredients until smooth.
Layer 4 slices of bread with a thin coating of the herbed cream cheese. Layer the salmon slices evenly across each slice of bread, followed by the cucumber and shallot.
Cut the open-face sandwiches into triangles and garnish with caviar, lemon zest and more chives.
Prosciutto and Fig Jam on Crostini
1/2 cup ricotta cheese
1/4 cup crumbled gorgonzola
2 teaspoons honey
1/4 teaspoon salt
1 teaspoon lemon zest
8 slices baguette
8 slices prosciutto
1 tablespoon fig jam
Microgreens or baby arugula
Using a fork, combine gorgonzola spread ingredients until smooth.
Layer cheese spread ingredients between baguette slices and top with prosciutto, jam, greens and cheese.