There’s nothing more British than the tea sandwich, which may take a number of different forms. But generally, these little sandwiches are finger food that is easy to handle and can be eaten in two bites or less.
Something like these would be perfect fare for watching the Olympics on television, and the following creative sandwiches that were adapted from recipes in “The Meat Free Monday Cookbook” (Kyle Books, $29.95) might be just the ticket for people who don’t want to go overboard.
Carrot and Hummus Crunch
2 coarsely grated large carrots
1 tablespoon olive oil
2 chopped garlic cloves
½ chopped red chili
1 teaspoon caraway seeds
Sourdough bread slices
Greek yogurt
Cilantro, chopped
Fry carrots in a pan with olive oil, garlic cloves, chili and caraway seeds over moderate heat for 5 to 8 minutes, stirring frequently. Cool. Spread sourdough bread slices with hummus, top with grated carrots, dollops of Greek yogurt and chopped cilantro.
Green Club Sandwich
3 slices whole-grain bread
3 tablespoons hummus
½ avocado, sliced
Arugula leaves
Alfalfa sprouts
Cracked pepper
Toast bread. Spread 3 tablespoons hummus over one slice, top the sliced avocado, some arugula leaves, alfalfa sprouts and cracked pepper. Prepare another slice of toast the same way and place on top. Place the final slice of toast on top.
Cheese and Onion Sandwich
¼ cup soft goat cheese
2 tablespoons cream cheese
Olive oil
½ red onion, sliced
¼ teaspoon sugar
Pinch of salt
Freshly ground black pepper
1 teaspoon balsamic vinegar
Mix goat cheese with cream cheese. Heat a little olive oil in a pan and add sliced red onion. Let sweat. When it starts to wilt, add sugar, salt, freshly ground black pepper and balsamic vinegar. Cook for another 3 to 4 minutes. Spread the goat cheese mixture over a slice of whole-wheat bread, top with red onion and a handful of arugula leaves, and a second slice of bread.