Classic terrine loaf is made by layering meat and vegetables in a baking dish that is also called a terrine and cooking it in a water bath in the oven. Fortunately, the ham terrine slices called for in this recipe can be procured in most delis. Pictured with our English Pea Salad in Phyllo Shells and Cucumber-Feta Canapés.
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
- In a small bowl, stir together mayonnaise and mustard until well blended. Spread an even layer of mayonnaise mixture onto 4 bread slices.
- 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.
- 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.
- 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.
