Terrine-Cheddar Tea Sandwiches
Serves: 8
 
Ingredients
  • ⅓ cup mayonnaise
  • 3 teaspoons prepared English mustard
  • 4 large slices potato bread
  • ½ cup loosely packed spring mix lettuce
  • 6 thin slices deli-style pickle and pepper ham terrine loaf**
  • 8 thin slices aged Cheddar cheese*
  • Garnish: 24 thin slices radish
Instructions
  1. In a small bowl, stir together mayonnaise and mustard until well blended. Spread an even layer of mayonnaise mixture onto 4 bread slices.
  2. On mayonnaise side of 2 bread slices, arrange lettuce in an even layer. Ruffle 3 ham slices to fit onto each lettuce layer by folding ham back and forth. Top each ham layer with 4 cheese slices. Cover each with a bread slice, mayonnaise side down.
  3. Using a long, serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut each sandwich into 4 equal rectangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for up to an hour before serving.
  4. Just before serving, garnish each tea sandwich with 3 radish slices in a shingled fashion, if desired.
Notes
*Using a cheese slicer or sharp knife, cut 8 thin slices from a 2x2-inch cheese block. **We used Boar’s Head.
Recipe by TeaTime Magazine at https://teatimemagazine.com/terrine-cheddar-tea-sandwiches/