Finger sandwiches

You may have read my previous post 'A very Mary Berry afternoon' where my friend Laura and I made a Victoria Sponge and these lovely little sandwiches.

Finger sandwiches are brilliant for picnics, children's parties and of course afternoon tea.

We decided on brown bread as we are both trying to be a bit healthier in our food choices but white bread works too.  

As there were only two of us we choice two fillings, roasted sweet peppers with cream cheese and classic egg mayo.

Roast sweet peppers with cream cheese.

We had three to start but only used two in the end. 

• Preheat your oven to 200C. 
• Cut your peppers open so you can remove the seeds. 
• Leave whole and place on a baking tray.
• Once your oven is ready pop your peppers in for 10 minuets or until the skin blisters.
• Remove from the oven and leave to cool. We put them in a bowl with cling film over while we measured out our ingredients for the cake.
• Once cool chop your peppers to your preference. We decided on dicing ours. 
• Spread a cream cheese of choice on your bread and spread your yummy pepper pieces on.

Egg Mayonnaise 

We used 3 medium eggs which was more than enough.

• Boil your eggs (free range if you can). Laura and I spoke about boiling the water in the kettle then bringing it to the boil or boiling on the hob. Different people have different preferences but as long as your water is boiling and your eggs are in for 5 minuets they should be hard boiled.
• Once you feel your eggs are hard boiled pour the boiling water out of the pan and fill with cold water to cool the eggs. I wouldn't advice holding the egg under cold running water as your fingers will get burnt wont they Laura ;)
• Once cooled peel your eggs. We had a bit of fun with this, cracking them or rolling them to see which worked best. It really depends on how messy you want to be or what works best for you. One thing we both did was break them on kitchen roll so you can just pick it up and throw it away. 

• Mash your eggs. We put them in a jug and used a fork to do this.
• Squirt a bit of mayonnaise over and mix.

• Spread on your bread, cut into 'fingers' and your ready :)

What filling would you go for?

Next time:

• We left the crusts on as we felt it was a waste however if you know you can use bread crumbs for something I would cut them off. 
• You could slice the egg and have the mayonnaise spread on the bread.
• You could add a bit of paprika in to the eggs
• You could add cress to the eggs.
• You could add salad to both.

Happy making,

Ms B

xx