Afternoon tea sandwiches

A small afternoon tea for three. 

Do you host an afternoon tea? I have always loved the concept and if there is any place in town that offers it my friend @morethanburnttoast and I never (almost) miss it. 

Needless to say it is a British custom of having tea, scones, sandwiches and pastry around 3-4pm but it has taken hold in many cultures as a social gathering event. My most memorable afternoon tea was in Paris at the George V hotel. Need to repeat that experience soon. 

For me afternoon tea represents elegance, hospitality, and taking a moment to appreciate friends and food without having to run back and forth and serve different courses. It’s all right there on the table and you can sit back and enjoy the company.

Traditionally the little sandwiches are made on white bread trimmed if its crust and cut into shapes. I kept it simple with rounds and rectangles. The rounds were open face, the rectangular sandwiched. 

For the egg salad:
Chop a few hard boiled eggs.
Add chopped chives, pickle, green onion, dill etc.
Add enough mayo and mustard to bind it. Season with salt, pepper and sweet paprika. 

To make the sandwiches spread mayo on the bread rounds, top with egg salad, radish slices, fresh dill and microgreens. I meant to but forgot to garnish with edible flour that are abundant in my garden right now.

For the cucumber sandwiches:
Spread plain or seasoned cream cheese on the bread. Top with thinly sliced cucumbers, sprinkle with fleur de sel, top with the second slice of bread, spread a bit mayo on top, add a couple more slices of cucumber, dill and microgreen. 

Serve on a pretty plate, cake stand or a tiered plate.

Enjoy.