NON-TRADITIONAL SNACK SANDWICHES
BY HENNA NAM PHOTOS BY EMILY KIM
I have vivid memories of going to afternoon tea with my mom and my sister–walking into a lofty, well-lit room, breathing in the scent of freshly brewed tea, and taking in towers of tiny treats. For us, afternoon tea was a special occasion–but this English food tradition, introduced in the early 1840s as a mini-meal between midday and evening, can be much more commonplace on the other side of the pond. One of my favorite parts of afternoon tea are the tiny sandwiches that arrive delicately arranged on three tiered platters. They often come in classic flavors—such as cucumber, watercress, cream cheese and smoked salmon—intended to pair with your selected tea and other treats. This recipe keeps the classic charm of these tiny, colorful snacks, but with a twist of modern experimental flavors. Hopefully, my adaptations for these scaled down sandwiches will spark your own ideas for how to up your afternoon snack game! p re p
GET
For Tomato and Egg Sandwich: 5 slices of soft white bread, with crusts removed and sliced into triangles 1 small tomato on the vine 1 green onion stalk 1 egg ¼ tsp salt ¼ tsp sugar Dash of white pepper Drizzle sesame oil to taste
24
BITE | SPRING 2022
5 minutes
cook
20 minutes
m a ke s
For Spicy Tuna and Cucumber Sandwich: 5 slices of hearty bread, toasted, sliced into 2” wide rectangles 6 oz can of Korean tuna 3 tbsp Kewpie mayo 1 tbsp Sriracha sauce 1 Persian cucumber, sliced into thin match sticks 1 shallot, finely sliced 3 tbsp white vinegar 1 tsp salt, additional to taste 1 tsp sugar Pepper to taste
10 servings
For Herb Butter and Radish Sandwich: 5 slices of of soft white bread, with crusts removed and sliced into 2” wide rectangles ½ stick of butter, softened Handful of fresh dill or other herbs ¼ tsp salt 3-5 small radishes
