Ham & Piccalilli Tea Sandwiches
Makes 18
Ham sandwiches are widely served for afternoon tea throughout Scotland. Our version, which was inspired by a similar item our staff tasted at the Scottish Tea House, gets delightful spice from made-from-scratch piccalilli and added texture from fresh cucumber.
¾ cup Piccalilli (recipe follows), finely chopped
12 slices whole wheat bread, divided
6 slices ham
1 English cucumber, thinly sliced
¼ cup mayonnaise
• Spread an even layer of Piccalilli onto 6 bread slices, leaving a ½-inch border of bread. Top each with 1 ham slice and 4 to 5 cucumber slices. Spread a thin layer of mayonnaise onto remaining 6 bread slices. Place mayonnaise side down on top of cucumber layers to make 6 whole sandwiches.
• Using a serrated bread knife in a gentle sawing motion, trim and discard crusts (½-inch border of bread) from sandwiches. Cut each sandwich into 3 equal rectangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for a few hours until serving time.
Piccalilli
Makes approximately 1¼ cups
Piccalilli, a mustard-based relish, is thought to be a British rendition of South Asian pickles. While vegetables used often vary regionally, Scottish iterations usually include cauliflower.
½ cup finely chopped fresh cauliflower
½ cup finely chopped gherkin pickle (approximately 3 pickles)
½ cup finely chopped shallot (approximately 2 small shallots)
1 tablespoon plus 1 teaspoon fine sea salt, divided
1 tablespoon cornstarch
2 teaspoons ground mustard
1 teaspoon ground turmeric
