Lunch

LANCEWOOD® TEA SANDWICHES

4

Serves / Makes

Cooking Time

Preparation Only

Cooking Style

No Cooking Required

Ingredients


LANCEWOOD®Medium Fat Sweet Chilli Cream Cheese
LANCEWOOD® Cheddar
LANCEWOOD® Edam
LANCEWOOD® Medium Fat Plain or Spring Onion & Chive Cream Cheese
Fig preserve
Cucumber
Bread
Feta
Chives

Method


Use thinly sliced bread for tea sandwiches.  The filling shouldn’t be thicker than the slices of bread.  Spread with butter or cream cheese on both sides and spread the whole slice.  Cut the crusts off after filling the sandwiches.  Cut with a long sharp knife.  Remember a tea sandwich must be small – only two to three bites.  Cut sandwiches into fingers or triangles or use various shapes cookie cutters to cut out shapes.

Try any of the following fillings on tea sandwiches:
Crumble 150 gfeta with herbs into a bowl and add 180 ml cream.  Whip together until thick.  Spread onto sandwiches, top with chives and cut into fingers or triangles.

Spread LANCEWOOD®Medium Fat Sweet Chilli Cream Cheese onto sandwiches and top with grated LANCEWOOD® Cheddar. Cut into fingers or triangles.

Spread sandwiches with butter.  Top with thinly sliced LANCEWOOD® Edam and fig preserve.  Cut into fingers or triangles.

Spread sandwiches with LANCEWOOD® Medium Fat Plain or Spring Onion & Chive Cream Cheese and top with thinly sliced cucumber and /or watercress. Cut into fingers or triangles.

Cheddar

Cheddar

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Edam

Edam

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Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

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Sweet Chilli Cream Cheese

Sweet Chilli Cream Cheese

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Spring Onion & Chives Cream Cheese

Spring Onion & Chives Cream Cheese

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Cheddar FSI

Cheddar FSI

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Medium Fat Cream Cheese FSI

Medium Fat Cream Cheese FSI

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