Cheese Savoury Sandwich Filling

Cheese Savoury Sandwich for Afternoon Tea cut dainty and served on pretty crockery with a rocket leaf garnish

5 from 23 votes

This cheese savoury recipe makes a fantastic filling for afternoon tea sandwiches. A step up from basic cheese, this cheese savoury sandwich is easy to make and full of flavour.

This recipe makes sufficient filling for 16 dainty afternoon tea sandwiches approx 3 cm x 8 cm

Prep Time15

Course: lunch, Snack

Cuisine: British

Servings:

Calories: 441kcal

Author: Jane Coupland

Ingredients

75 g Red Leicester cheese or other strong red cheese
75 g Mature white cheddar cheese
5 tablespoon Mayonnaise
¼ teaspoon Paprika sweet and mild
¼ teaspoon Dijon mustard
⅛ teaspoon Black pepper ground
¼ Small red pepper
2 Salad onions
11 Slices Bread White or Brown

Instructions

Make the Cheese Savoury Filling

Begin by chopping the red pepper finely and leaving to drain on kitchen paper
Next, finely dice salad onion
Mix mayonnaise with paprika and dijon mustard
Grate the cheddar cheese and Red Leicester cheese finely, then toss together in a bowl - use your hands, it's easy this way
Add in the pepper & onion and mix again with your hands
Finally, stir in the mayonnaise using a metal spoon
Cover and chill until ready to use

Make the Sandwiches

Cut the crusts from the bread
Cut one of the slices of bread in half - we will only cut 1 sandwich from this slice
Lay 5 of the full-sized slices out, along with one of the smaller pieces of bread
Stir the filling briefly and spoon a generous amount onto each slice of laid out bread, spreading it out using a blunt knife
Top each slice with another piece of bread of equal size
Cut into slices - my bread allowed 3 sandwiches to be cut from each large piece of bread and just one from the smaller sandwich. In total, you should cut 16 small sandwiches
Cover until ready to serve and consume as soon as possible (within the hour to avoid the bread drying out)

Notes

In total this recipe will make around 16 dainty sandwiches each measuring approximately 3cm wide by 8cm long. I used average-sized sliced bread. If you have small/ large slices be prepared to increase/ decrease the number of slices of bread needed to obtain this number of sandwiches
Alternatively, the filling can be used to make 4 regular sandwiches (crusts not cut off)
I didn't butter the bread as I felt that the creamy filling didn't warrant it. But if you prefer to have buttered sandwiches, go ahead
The filling can be made 24 hours in advance and stored in the fridge. Do give it a stir before using to mix in any liquid that has drained out of the peppers
Once made sandwiches do not have a long shelf life. They can be wrapped in clingfilm and stored for several hours (refrigerated) but are best eaten freshly made. Do not leave them sitting out, uncovered, for any length of time as the bread will soon dry out

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