Olive & English Cheddar Tea Sandwiches
Serves: 12
 
Ingredients
  • 2 tablespoons unsalted butter, softened
  • 1½ teaspoons Worcestershire sauce, divided
  • 3 ounces English Cheddar cheese, shredded
  • ½ cup pitted Castelvetrano olives
  • 2 anchovy fillets
  • ⅓ cup canned artichoke hearts, drained
  • ¾ teaspoon ground black pepper
  • ½ teaspoon chopped fresh parsley
  • ¼ teaspoon olive oil
  • 8 slices white bread
Instructions
  1. In a medium bowl, beat together butter and 1 teaspoon Worcestershire with a mixer at medium speed until smooth. Scrape sides of bowl. Add cheese, and beat until well combined. Transfer mixture to an airtight container, and refrigerate. Let come to room temperature before using.
  2. In the work bowl of a food processor, process together olives, anchovies, artichokes, pepper, parsley, oil, and remaining ½ teaspoon Worcestershire until smooth. Transfer mixture to an airtight container, and refrigerate until ready to use, up to 2 days.
  3. Using a 2-teaspoon levered scoop, portion 2 scoops cheese mixture onto each of 4 bread slices. Spread in an even layer. Using a 2-tablespoon levered scoop, portion olive mixture onto cheese mixture. Spread in an even layer. Cover with remaining bread slices to make 4 sandwiches.
  4. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 3 (3×1-inch) rectangles. Serve immediately, or cover with damp paper towels, place in an airtight container, and refrigerate until serving time.
Recipe by TeaTime Magazine at https://teatimemagazine.com/olive-english-cheddar-tea-sandwiches/