Wedgwood Chicken Sandwiches
Makes 6
Dried sage and fresh lemon zest are the secret ingredients in the Wedgwood Tea Room’s version of these traditional sandwiches.
1 cup finely chopped cooked chicken breast
¼ cup mayonnaise
½ teaspoon fresh lemon zest
½ teaspoon dried sage
¼ cup unsalted European-style butter, softened
4 slices brown bread
• In a medium bowl, stir together chicken, mayonnaise, lemon zest, and dried sage until just combined.
• Spread a layer of butter onto all bread slices. On butter side of 2 bread slices, divide chicken mixture and spread in an even layer. Cover with remaining bread slices, butter side down, to make 2 whole sandwiches.
• Using a long, serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 3 finger sandwiches. Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within 2 hours.
Classic Cucumber Sandwiches
Makes 6
It’s hard to believe just how incredibly simple and refreshing these teatime staples really are! The sprinkle of black pepper on the cucumbers adds the perfect amount of flavor complexity. Although the recipe doesn’t call for salt, feel free to add a pinch, if you wish, or to use salted butter instead of plain.
¼ cup unsalted European-style butter, softened
4 slices white bread
1 English cucumber, thinly sliced* lengthwise
½ teaspoon ground black pepper
• Spread a layer of butter onto all bread slices. On butter side of 2 bread slices, shingle 5 to 6 cucumber slices in a crosswise fashion, trimming
