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Ladies' Sandwiches

  • Makes 12
Ladies' Sandwiches

Whatever happened to well-designed and stylishly presented sandwiches? Somewhere with the introduction of focaccia and panini this mainstay of the high tea table has exited stage left! Fresh, thinly sliced bread delicately spread with butter or creme fraiche and finished with delicious fillings accompanies a cup of tea or a chilled glass of bubbles with style.


Chicken and Cranberry Sandwiches

  • 2 boneless skinless chicken breasts
  • juice and grated rind 1 lemon
  • ¼ cup natural unsweetened yoghurt
  • 1 loaf brioche
  • softened butter for spreading
  • 275 gram jar redcurrant and cranberry sauce
  • ½ x 130 gram bag rocket/watercress leaves

Pear and Blue Cheese Sandwiches with Toasted Walnut Crumbs

  • 125 grams creamy blue cheese or brie-style blue cheese
  • 25 grams butter
  • 2 ripe pears, peeled
  • 1-2 tblsp freshly squeezed lemon juice
  • 70 gram packet chopped walnuts, toasted
  • 1 white or wholemeal loaf, or a combination of both
  • softened butter for spreading


Chicken and Cranberry Sandwiches

  1. Marinate chicken in lemon juice, rind and yoghurt for 30 minutes. Drain excess. Heat a dash of oil in a frying pan and brown 2-3 minutes each side. Move to 180ºC oven for 15 minutes or until thoroughly cooked. Cover with baking paper and cool. Slice thinly.
  2. Cut loaf into 1 cm slices and spread alternate slices with butter and redcurrant and cranberry sauce. Arrange chicken on top of sauce, add a few rocket leaves, season with salt and pepper. Cover with a buttered slice and cut into 4 triangles.

Pear and Blue Cheese Sandwiches with Toasted Walnut Crumbs

  1. Cream blue cheese and butter together until spreadable. Peel, core and finely slice pears, sprinkling them with lemon juice to prevent browning. Chop toasted walnuts.
  2. Cut bread into 1 cm slices. Spread half with butter and half with blue cheese mixture. Arrange pears on top of blue cheese slices and top each with a buttered slice. Trim crusts and cut into triangles. Arrange in a neat row on a serving plate. Spread one side with butter or remaining cheese and coat with walnut crumbs.

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