CookEat Recipe
Ham Tea Sandwiches
Small crustless sandwiches of thin white or rye bread, fresh butter and cooked ham, with a cooked tongue variation.
Method
Steps
Step 1
Gather the ingredients: 200 g fine day-old white bread, or rye bread; 40 g butter, softened just enough to spread; 120 g thinly sliced fully cooked ready-to-eat ham containing both lean and fat.
Step 2
Trim the crusts from the bread. Cut into slices about 5 mm thick and rectangles roughly 6 cm long by 4 cm wide. Aim for about 12 small sandwiches, depending on the loaf.
Step 3
Spread one face of each bread rectangle thinly with butter. Put a thin slice of fully cooked ham between pairs of bread pieces, with both buttered faces inward, and press together gently.
Step 4
Serve promptly as a small first course or with tea. Keep the cooked meat cold until assembly and refrigerate the sandwiches at 4°C or colder if not serving immediately; follow the meat supplier’s storage and after-opening limits.
Step 5
For the tongue version, replace the ham with the same amount of thinly sliced, fully cooked ready-to-eat cured beef tongue from a food supplier. Do not use raw salt-cured tongue without its required cooking. Rye bread may replace white bread in either version, at the same thickness and approximate amount.
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