Well-made savoury sandwiches are tasty and nutritious
Last night it was my turn to provide eats for after our home cell group (Bible Study). I made my favourite: sandwiches, and of course have posted about it. Even the humble sandwich needs a little uplifting blogging!
Often we look forward to sandwiches on display and are horribly disappointed. Firstly the bread is white, with the crusts curling and the inside part of the sandwich soggy from the filling. Errgh!
I learnt to make a really tasty sandwich at the elbows of a dear friend in Zululand. Her secret, which she passed on to me, was to make them with a generous spirit and a loving heart.
Use only freshly baked brown bread. I prefer to buy what is known as a “round” loaf at our local bakery. It’s actually a normal shaped bought loaf with a raised crust. With an electric carving knife, I cut thin, even slices and place them under a damp cloth.
Meanwhile I place six eggs in a saucepan of cold water and bring to the boil. Then I set the timer and at 8 minutes I remove the pot from the stove, pour off the boiling water and refill with cold water to stop the eggs cooking further.
Drain that water off and peel the eggs. Place altogether in a soup bowl and mash well with a fork, adding a knob of butter. Season with salt and black pepper. Add two tablespoons of low-fat mayonnaise and a teaspoon of Hot English Mustard. Mix well.
Spread two slices of bread at a time with butter and add dollops of savoury egg onto one slice. Spread to edges and close with other slice. Place to the side. Continue until you have the required number of egg sandwiches.
Grate a small block of cheddar cheese and slice one or two firm tomatoes. Sprinkle cheese a slice of buttered bread. Gently blot tomato slices between layers of kitchen towel and lay across the cheese. Sprinkle a little more cheese over that and cover with the other buttered slice.
Using the electric knife again, cut the crust circle off the sandwich piles, and then carefully cut all the remaining crusts off. Cut the sandwiches into four diagonally across the bread. Cut the filled crusts in half.
Line a large platter with mulberry leaves or shredded lettuce. Place each quarter sandwich on the platter to form patterned rows. Sprinkle shredded lettuce over the sandwiches and cover with plastic wrap.
Refrigerate until needed.