High tea sandwiches

By Jason Skrobar
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A London-inspired dish to celebrate the new Fantastic Beasts: The Crimes of Grindelwald movie.

SERVES
8
TOTAL TIME

Ingredients

Curried egg salad sandwich:

  • 4 pieces of white bread, crusts removed
  • 4 hardboiled eggs, chopped
  • 2 tablespoons granny smith apple, chopped
  • 2 tablespoons celery, chopped
  • 1 tablespoon red onion, chopped
  • 1 tablespoon parsley, chopped
  • 2 tablespoons mayonnaise
  • 2 tablespoons grainy dijon
  • 1 teaspoon curry powder
  • 4 tablespoons mango chutney

English cheddar and pickle sandwich:

  • 4 pieces of white bread, crusts removed
  • 3-4 tablespoons of strong English mustard
  • 4 slices of English cheddar
  • 2-4 pickles, sliced

Anchovy and radish sandwich:

  • 8 pieces of rye bread
  • 6 anchovy fillets, mashed
  • 4 tablespoons unsalted butter, softened
  • 3 radishes sliced very thin
  • 2 tablespoons parsley, finely chopped

Directions

For the curried egg salad sandwich:

  1. Cut each piece of bread into four triangles, you’ll have 16 triangles and set aside. Add all your ingredients except bread and chutney to a bowl and mix until well incorporated. Sandwich the egg mixture in between two triangles and top with a small dollop of chutney.

For the English and cheddar sandwich:

  1. Cut each piece of bread into four triangles, you’ll have 16 triangles and set aside. Spread a bit of the mustard on one side of a triangle, top with a piece of cheese and a few slices of pickle.

For the anchovy and radish sandwich:

  1. Cut each piece of rye in half and set aside. Add mashed anchovy to softened butter and mix to combine. Spread a bit of the anchovy butter onto one piece of rye, top with a few slices of radish and a sprinkling of the parsley.

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