Assorted Tea Sandwiches for Afternoon Tea

Step 1

Peel and grate the hard-boiled eggs with a box grater.

Step 2

Add the mayonnaise, mango chutney, mustard, cayenne, salt, and pepper, and mix well.

Step 3

Lay out the bread on a work surface and spread each slice with the butter.

Step 4

Divide the egg salad among half of the bread slices, sprinkle with watercress, and top with the rest of the bread.

Step 5

Wrap each sandwich in plastic wrap and refrigerate up to two hours until ready to serve.

Step 6

Trim the crusts off of the sandwiches with a serrated knife and cut the sandwiches into rectangles or triangles, and serve.

Step 7

Beat the butter until soft and add the lemon zest and juice. Add salt and pepper to taste.

Step 8

Season the whipped cream cheese with salt and pepper to taste.

Step 9

Lay out the bread on a work surface and spread each slice with the lemon butter.

Step 10

Spread half of the slices with the whipped cream cheese and lay the sliced smoked salmon on top.

Step 11

Top with the rest of the buttered bread.

Step 12

Wrap each sandwich in plastic wrap and refrigerate up to two hours until ready to serve.

Step 13

Trim the crusts off of the sandwiches with a serrated knife and cut the sandwiches into rectangles or triangles, and serve.

Step 14

Heat the oven to 375 degrees F

Step 15

Wrap up the onion, garlic, olive oil, salt, and pepper in foil and bake on a roasting pan for about 40 to 50 minutes, until browned.

Step 16

Let cool slightly and then process in a food processor. Let cool completely.

Step 17

Combine the onion and garlic mixture with the mayonnaise and horseradish. You will have more than you need. Refrigerate any leftover mayo.

Step 18

Lay out the bread on a work surface and spread each slice with the butter.

Step 19

Spread half of the slices with the onion, garlic, and horseradish mayonnaise.

Step 20

Top the slices with the sliced roast beef and sprinkle with watercress.

Step 21

Top with the rest of the buttered bread.

Step 22

Wrap each sandwich in plastic wrap and refrigerate up to two hours until ready to serve.

Step 23

Trim the crusts off of the sandwiches with a serrated knife and cut the sandwiches into rectangles or triangles, and serve.