NON-TRADITIONAL SNACK SANDWICHES

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 5 minutes cook 20 minutes m a ke s 10 servings

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

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

For Herb Butter and Radish Sandwich:

5 slices of of soft white bread, with crusts removed and sliced into 2” wide rectangles

1/2 stick of butter, softened Handful of fresh dill or other herbs

¼ tsp salt 3-5 small radishes

DO

For Tomato and Egg Sandwich

1. Cut tomato into small wedges, chop scallion, and beat egg.

2. Cook egg over medium heat in a small pan until just done and remove from heat. Set aside in a small bowl.

3. Cook tomato and scallion with salt, sugar, and white pepper over high heat for 1 minute. Add a splash of water and cook for another minute before adding the cooked eggs.

4. Mix together and cook until tomatoes are fully softened. Remove from heat and add drizzle of sesame oil.

5. To assemble, use a spoon to layer the tomato egg mixture between slices of bread.

For Spicy Tuna and Cucumber

1. In a small bowl, mix shallot, vinegar, salt, and sugar. Allow to sit for at least 15 minutes, or until assembly.

2. In a separate bowl, mix tuna, mayo, Sriracha, salt, and pepper until uniform.

3. To assemble, layer tuna cucumber matchsticks, and pickled shallots on top of toasted bread slices.

For Herb Butter and Radish Sandwich

1. Mix softened butter with dill and salt to taste.

2. Thinly slice radishes into circles, preferably with a mandolin.

3. To assemble, layer butter, radishes, and a sprig of dill. Enjoy!