Finger Sandwiches

The distinction between vertical and horizontal slicing of a loaf of bread is often referred to as "standard slicing" versus "horizontal slicing", but there isn't a universally established term. Here's how they differ:

Vertical Slicing (Standard Slicing)

• Definition: Cutting the loaf into individual slices from the top crust to the bottom crust. This is the most common method for slicing bread.

• Result: Produces standard rectangular slices with a consistent top and bottom crust.

• Common Use: Sandwiches, toast, and typical bread-serving applications.
  

Horizontal Slicing

• Definition: Cutting the loaf horizontally through its middle, dividing it into two or more layers (like splitting a cake layer).

• Result: Produces large, flat sections of the loaf, often with no intact top or bottom crust on each piece.

• Common Use:

  • Making tea sandwiches (e.g., removing crusts and layering fillings between large slices).

    
    

Why Choose One Over the Other?

• Vertical Slicing: Practical and easier for most uses, as it results in uniform individual slices.

• Horizontal Slicing: Provides versatility for specialty dishes, particularly when you want to remove crusts, create uniform layers, or work with larger sections of bread.

Coronation Chicken Finger Sandwiches

A classic British favourite with a creamy curry-flavoured chicken filling.

Mango Chutney Recipe

Ingredients

• 1 tbsp avocado oil

• 4 Ataulfo mangoes, peeled and diced (approx. 4 cups)

• 2 cloves garlic, minced

• ½ medium white onion, finely chopped

• 2 tsp freshly grated ginger

• ½ cup white sugar

• ½ cup white vinegar

• ½ tsp ground cumin

• ¼ tsp ground cinnamon

• ½ tsp red pepper flakes

• 1 tsp mustard seeds

Instructions:

1. Heat the oil in a saucepan over medium heat. Sauté the garlic, onion and ginger until the onion is slightly translucent, about 5 minutes. Remove.

2. Add the mango, sugar, vinegar, mustard seeds, cumin, red pepper flakes, and cinnamon. Stir well and bring to a gentle simmer over medium-low heat. Add sautéed garlic, onion and ginger back in. Cook uncovered for 45minutes, stirring occasionally.

3. Lightly mash to break down large chunks of mango.

Coronation Chicken Ingredients:

• 2 cups (400g) cooked chicken, diced

• 4 tbsp mayonnaise

• 1 tsp curry powder

• 1 tbsp mango chutney (recipe above)

• 1 tbsp lemon juice

• 2 tbsp sultanas or raisins

• 3 tbsp slivered almonds

• Salt and pepper, to taste

• Sliced white or wholewheat bread

Instructions:

1. In a bowl, mix mayonnaise, curry powder, mango chutney, and lemon juice until smooth.

2. Stir in the shredded chicken and sultanas. Season with salt and pepper.

3. Spread the mixture over slices of bread, top with another slice, and trim the crusts. Cut into fingers or triangles.

   
   

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Cucumber Dill Finger Sandwiches

Light, refreshing, and perfect for tea time.

Ingredients:

• 1 cucumber, thinly sliced

• 2 tbsp unsalted butter, softened

• 1 tbsp fresh dill, chopped

• Salt, to taste

• Sliced white bread

Instructions:

1. Spread the butter over the bread slices.

2. Layer cucumber and dill on top and sprinkle lightly with salt.

3. Cover with another slice of bread, and cut into desired shapes.

   
   

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Smoked Fish Finger Sandwiches

Rich and savoury with a creamy smoked fish filling.

Ingredients:

• 200g smoked salmon or trout

• 1/4 cup (60g) cream cheese

• 2 tbsp fresh chives, chopped

• Sliced rye, sourdough, or white bread

  
  

Instructions:

1. Mash the cream cheese with the horseradish (if using), lemon juice, and chives.

2. Spread the mixture over the bread slices.

3. Lay the smoked fish on top, cover with another slice, and cut into fingers or triangles.

   
   

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Egg Salad Finger Sandwiches

Creamy and comforting with a hint of mustard.

Ingredients:

• 4 hard-boiled eggs, chopped

• 3 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1/4 tbsp fresh Cress optional*

• Salt and pepper, to taste

• Sliced white or wholemeal bread

Instructions:

1. In a bowl, mash the eggs with mayonnaise, mustard, and parsley. Season with salt and pepper.

2. Spread the mixture over bread slices, top with another slice, and cut into desired shapes.

   
   

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Spinach and Feta Lattice Pastries

Adding a lattice pattern elevates these pastries, making them look stunning while keeping them light and flaky.

Ingredients:

• 1 sheet puff pastry (store-bought or homemade)

• 2 cups (60g) fresh spinach, wilted and chopped

• 1/2 cup (100g) feta cheese, crumbled

• 1 egg, beaten (for filling)

• 1 egg, beaten (for brushing)

• 1 tbsp fresh dill, chopped

• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.

2. Prepare the filling: In a bowl, mix the wilted spinach, feta, 1 beaten egg, dill, salt, and pepper until well combined.

3. Roll out the puff pastry: Cut the pastry into rectangles.

4. Create the lattice pattern:

   • For each rectangle, slice one half of the pastry (lengthwise) into thin strips, leaving the other half intact for the filling. Use a knife or pastry wheel for clean, even cuts.

   • Place a spoonful of filling on the uncut side.

5. Fold and seal: Carefully fold the sliced side over the filling, stretching slightly to create the lattice effect. Press the edges firmly to seal and trim any excess pastry. Use a fork to crimp the edges for a decorative touch.

6. Brush and bake: Place the pastries on the prepared baking tray and brush the tops with beaten egg. Bake for 15-20 minutes, or until golden and puffed.

7. Serve warm or at room temperature, garnished with fresh dill or a sprinkle of sesame seeds if desired.