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Recipe - Cheese and Egg Salad Afternoon Tea Sandwiches

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
Delicate sandwiches are a quintessential part of the afternoon or high tea experience.  However, with the exception of cucumber and dill there is usually not much on offer for vegetarians.  That is where this recipe comes into its own.

 
Ingredients

Serves approximately 16

• 6 eggs, boiled,  peeled and  mashed
• 2 large carrot, peeled and  grated
• 3 sticks of celery, finely chopped
• 1 red capsicum, finely chopped
• 4 small spring onions, finely chopped, including greens
• 500g low fat creamed cottage cheese
• 250g  grated low fat cheddar cheese
• 1 Tbsp. whole egg mayonnaise
• 1 Tsp.  apple cider vinegar
• salt and pepper to taste
• 2 loaves of wholemeal square bread.
• Margarine or butter

 
Method

• Combine all ingredients, except the bread and margarine, in a large bowl.  Stir to combine and adjust consistency with extra mayonnaise if required.
• Spread the bread slices with margarine, top one slice with an ice-cream scoop of sandwich filling, spread to the edge.  Sandwich together with another slice of buttered bread. 
• Cut off the crusts and cut the sandwich in half with a bread knife

About the Recipe

• This recipe is suitable for vegetarians but not for vegans.
• The quantities in this recipe are designed for catering for a morning tea, so cut them down to suit your needs.
• The filling can be made in advance and stored in the fridge for a day or so. A plus when you are making lots of food for catering.
• A good tip to make nice cut finger sandwiches, is to freeze the bread.  Work quickly filling the sandwiches and cut the crusts off with a bread knife while the bread is still partially frozen. This way you don't get the squashed edge look.
• Buy square bread for this recipe as you don't want to waste too much from cutting the sandwiches square.

Alternative Ideas for Using the Filling

• Spread the filling on top toasted bread along with a few slices of tomato as an open sandwich
• Along with salad greens use as a filling for wraps
• Use the filling for bread pinwheels. (Sandwich loaf cut long ways with the crusts cut off and rolled up along the short side like a Swiss roll and sliced.)  Get your baker to slice the bread for you.  They will give you a peculiar look but they will do it, and it is so much easier than trying to slice it thinly at home.

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