English Tea Sandos
Pinky ups!
English Tea Sandos
For lunch this week, I was craving those little hand sandwiches you get at English tea. This meal prep was super easy to put together, and honestly, I could eat these mini sandwich trays all the time. I made three kinds: a wasabi roast beef sandwich, a cucumber sandwich, and a clementine sando. Let’s make them!
Trio Sando Recipes
Wasabi Roast Beef Sandwich
A little spicy, creamy, and packed with flavor.
Ingredients
½ cup Kewpie mayo
2 Tbsp wasabi paste
1 Tbsp rice wine vinegar
1 clove garlic, finely minced
Salt, to taste
8 oz roast beef
6 slices whole grain bread
Directions
In a medium bowl, mix together Kewpie mayo, wasabi paste, rice vinegar, minced garlic, and salt until smooth. (I used an immersion blender, but mixing by hand works too.)
Spread the wasabi mayo over each slice of bread.
Add the roast beef.
(Optional) Trim the crusts off.
Cut each sandwich in half and set aside.
Cucumber Sandwich
A light and refreshing classic.
Ingredients
1 cup Kewpie mayo
1 English cucumber, thinly sliced
6 slices white bread, crust removed
Salt and pepper, to taste
Directions
Thinly slice the cucumber.
Spread Kewpie mayo on one side of each bread slice.
Layer the cucumber slices evenly on the bread.
Sprinkle with salt and pepper.
Trim the crusts off and cut in half.
Clementine Sando
A sweet and creamy fruit sando that tastes like dessert.
Ingredients
1 cup heavy cream
1 Tbsp powdered sugar
1 tsp vanilla extract
½ tsp salt
2 slices white or milk bread
2 clementines, peeled
Directions
In a mixing bowl, whip heavy cream, powdered sugar, vanilla, and salt until soft peaks form (about 3-4 minutes, depending on the mixer). Don’t overmix.
Peel the clementines and break them in half.
Spread whipped cream over one slice of bread.
Place ½ a clementine in the center and 2-3 slices in the corners.
Pipe more whipped cream on top until the clementines are fully covered.
Top with another slice of bread and gently press down.
Wrap in plastic wrap and mark where the clementines are for easy slicing.
Chill for 30 minutes before cutting.
Assembly & Storage
Divide the sandwich slices evenly among four meal prep containers.
Store in an airtight container in the fridge for 3-4 days. The bread stayed soft for me and didn’t get soggy, but make sure your container is fully sealed, or the bread will dry out.
And enjoy!