ROYAL TEA SANDWICHES

SERVES 6-8

PREP TIME: 30 MIN COOKING TIME: 30 MIN

24 slices white or brown bread butter, for spreading

HAM FILLING

2x100-150g smoked pork neck steaks

15ml (1T) oil

60ml (¼c) hot

English mustard

60ml (¼c) creamy mayonnaise

CUCUMBER FILLING

250ml (1c) cream cheese 30ml (2T) chopped chives finely grated zest of 1 lemon

5ml (1t) freshly ground pepper

1 cucumber, thinly sliced EGG-SALAD FILLING

6 hard boiled eggs, shelled

125ml (½c) mayonnaise a pinch of sugar

2,5ml (½t) white pepper a pinch of salt ½ cucumber, thinly sliced

Preheat the oven to 230° C. Keep a baking sheet handy.

1 Remove the crusts from the bread and butter each slice.

2 HAM FILLING Rub each pork steak with oil. Heat a pan and fry the steak for 5 minutes per side or until c o o ked th ro u g h . Leave to cool then cut into thin slices. Spread 4 slices of bread with the mustard and arrange the smoked pork slices on top. Spread mayonnaise on 4 other slices of bread and sandwich on top of the pork. Cut the sandwiches as desired and arrange on a cake stand. 4 CUCUMBERFILLING Mix the cream cheese, chives, lemon and p e pp er togeth er. Spread the mixture on top of 4 slices of bread. Arrange the cucumber slices on top and sandwich each with another slice of bread. Cut the sandwiches as desired and add to the cake stand.

5 EGG-SALADFILLING

Finely chop or roughly grate the boiled eggs into a mixing bowl. Add the mayo, sugar, pepper and salt, and mix well. Spread the egg mixture on 4 of the bread slices and sandwich the remaining bread slices on top. Cut as desired, garnish with cucumber slices and add to the cake stand.