Mad Tea Sandwiches

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For a recent book club meeting with some friends, I decided to make tea sandwiches while we discussed Alice in Wonderland. I made two vegetarian friendly versions and two with meat to give everyone options. For the bread I purchased a couple loaves of pain de mie from our local bakery, which was the perfect density and softness (plus, slicing the bread yourself gives you control over how thick you want the slices).

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Steak Au Poivre: 4 oz steak, 2 tablespoons crushed peppercorns, 1 stick butter, fresh herbs of your choice. I made a simple herb butter by adding minced parsley, dill, and chives to softened butter (about 1 tablespoon of each herb). Season steak with salt then press the steak into the peppercorns to lightly coat each side. In a small pan heat 1 teaspoon olive oil with 2 teaspoons butter until lightly browned. Add steak and cook (about 4 minutes each side for a medium-rare). Slice steak into thin strips once it has cooled and add to sandwiches with herb butter spread.

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Fig and prosciutto: This was the easiest of the four sandwich types to make. Spread fig jam (I was lucky enough to have a whole jar of homemade fig jam from a friend) and add a few slices of sliced prosciutto.

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Egg salad with toasted almonds: 5 hard boiled eggs (cut into cubes), two medium sized red spring onions finely minced, 1/3 cup mayonnaise, 1/4 cup sour cream, 1/3 cup sliced almonds, salt and pepper to taste. To toast the almonds add to a pan and toast stovetop over medium high heat. Once almonds are slightly browned, grind in food processor. Combine all ingredients in a bowl and season with salt and pepper.

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Cucumber: I kept this one pretty traditional and used only three simple ingredients: 4 sliced persian cucumbers (they’re really crunchy and you don’t have to peel off skin), 4 oz softened cream cheese, 1 tablespoon minced dill. Mix the dill and cream cheese and spread on sliced bread, then add a few slices of cucumber to each sandwich.

 

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