The sandwich has a history that dates back to the 18th century, to the English aristocrat John Montagu, the 4th Earl of Sandwich (1718-1792). It is said that this earl liked to eat this way because it allowed him to play cards while eating without getting his fingers dirty.
In 1762, Montagu spent twenty-four hours straight at a gambling table. To stave off his hunger, he ordered some meat between two slices of bread. This new snack was named the sandwich, in honor of the earl.
The finger sandwich emerged in the 19th century with the Afternoon tea invented by the 7th Duchess of Bedford in 1840.
It refers to a small sandwich that can be picked up with two fingers and eaten in two to three bites.
Normally 3-4 (up to 6) are served per person at Afternoon tea.
Tips to make your finger sandwiches a success:
Sliced bread is usually used, so it tends to get squashed when you cut it, so freeze it to make it easier to cut.
If you are going to use vegetables (raw or cooked) make sure they are completely dry, without any juices, or they will make the bread soggy.
It's customary to remove the edges (it looks better, but it's up to you)
It needs to be cut after assembly (after filling).
If you want to make them in advance, you can store them in the refrigerator covered with waxed paper and a damp cloth in an airtight container.
EGG BUDS WITH ASPARAGUS
Ingredients:
2 pcs. Hard-boiled eggs
3 Tbsp. Mayonnaise
1 Tbsp. Butter at room temperature
1/2 tsp. Dijon mustard
1/4 tsp. White vinegar
1 pinch of salt
6 Pcs. Asparagus
8 pieces of white sliced bread
Preparation:
1. Boil the eggs, remove the whites (use them in the smoked trout sandwich recipe), mash the yolks with a wooden spoon, add mayonnaise, butter, mustard, vinegar, and salt, and beat until creamy. Cover and refrigerate until ready to assemble the sandwiches.
2. Poach the asparagus for 2-5 minutes. Cool in an ice bath to preserve their green color and dry thoroughly.
3. Spread the bread on the 2 slices, arrange the asparagus in the middle, cut off the edges of the bread and cut into rectangles.
CHICKEN WITH LAPSANG SOUCHONG
Ingredients:
1/4 pc. Chicken breast
1 Tbsp. Lapsang Souchong EURO TE Black Tea
1/4 cup mayonnaise
1/2 tsp. Toasted sesame oil
1 Tbsp. chopped cilantro
1 Tbsp. chopped scallion
½ Tsp. Tea seasoning Lapsang Souchong EURO TE
8 Pcs. Wholemeal sliced bread
Ornament:
1/4 pc. Butter at room temperature
1/4 cup toasted sesame seeds
Preparation:
1. Cook the chicken with onion, garlic, and tea. Once cold, cut it into very small squares.
2. Mix the rest of the filling ingredients and once combined, add the chicken.
3. Form the sandwiches by removing the crusts from the bread and cutting it into triangles.
4. Put a little butter on the edge of the bread and roll it in the toasted sesame seeds.
5. Arrange on a platter with the sesame seeds visible.
CHICKEN WITH GOLDEN MILK
Ingredients:
1/4 pc. Chicken breast
1/4 cup mayonnaise
1/2 tsp. Toasted sesame oil
2 Tbsp. Chopped dried fruit (apricot, apple, pear, prune)
1/2 tsp. EURO TE Golden Milk
8 Pieces Whole Wheat Sliced Bread
Ornament:
1/4 pc. Butter at room temperature
1/4 cup chopped walnuts
Preparation:
1. Cook the chicken with onion and garlic. Once cold, cut it into very small cubes.
2. Mix the rest of the filling ingredients and once everything is combined, add the chicken.
3. Form the sandwiches, remove the crusts of the bread and cut into triangles.
4. Put a little butter on the edge and roll in the chopped walnuts.
5. Arrange on a platter with the nut visible.
OF CUCUMBER AND GENMAICHA
Ingredients:
1 pc. Cream cheese at room temperature
1 Tbsp. Chopped parsley
1 Tsp. Tea Seasoning genmaicha masala balti EURO TE
1 pc. Thinly sliced European cucumber
8 pieces of dark (rye) sandwich bread
Preparation:
1. Cream the cream cheese and mix in the ingredients (except the cucumber).
2. Spread the mixture on the bread slices.
3. Slice the cucumber and place it inside the sandwiches. Cut the sandwiches into squares.
PROSCIUTTO AND PESTO
Ingredients:
1/2 pc. Stick Butter
¾ cup basil leaves
½ Garlic
2 Tbsp. Grated Parmesan cheese
1 Tbsp. Walnut
3-4 slices of prosciutto (freeze for 10 minutes to make slicing easier)
8 Pieces Rustic Bread
Preparation:
1. Put the butter, basil, garlic, cheese and walnuts in the food processor until combined.
2. Spread the bread with pesto, and place a slice of prosciutto on top; you can leave it open or put another slice of bread on top.
FIG AND MASCARPOTE
Ingredients:
4 Figs
1/2 cup Mascarpone Cheese
1 Tbsp. Honey
4 Pcs. Wholemeal sliced bread
16 Pieces Mint Leaves
Preparation:
1. Cut the figs into 4 pieces.
2. Cream the mascarpone, spread it on the bread, drizzle with a little honey, arrange a piece of fig on top and garnish with a mint leaf.
CAPRESE SANDWICH
Ingredients:
1 pc. Small guaje tomato
2 pieces of small mozzarella cheese
8 Pcs. Sliced Bread
1/4 pc. Stick of butter at room temperature
8 Basil Leaves
Preparation:
Caprese salad is very famous all over the world, it originated in Capri and represents the Italian flag because of its colors.
1. Cut the tomato into thin slices, as well as the cheese, and dry both on paper.
2. Cut the bread into small circles so that they are slightly larger than the slices of cheese and tomato.
3. Spread butter on the bread and assemble the sandwich by layering bread-cheese-bread-tomato-bread. Secure with a skewer and garnish with a basil leaf.
Note: You can also use the prepared pesto for prosciutto sandwiches and pesto to spread on bread, which will give it a more intense basil flavor.
Olivia Medina
Tea Master, EURO TE
