Prep 10 mins
Cook 0 mins
No more soggy tea sandwiches! Salad burnet to the rescue! It has a mild cucumber taste but with far less water! ;) From gardenguides.com.
- 4 slice whole grain bread (can use whole grain crackers, if desired)
- softened butter, for spreading
- 14.79 ml fresh salad burnet, leaves (read *Note)
- 118.29 ml cream cheese, softened
- salt, to taste
- black pepper, to taste
- Spread the butter on each slice of bread.
- *Note: due to salad burnet's delicate nature, it is not necessary or really possible to mince the leaves. Add them whole to the cream cheese.
- In a small bowl combine the salad burnet and cream cheese. Add salt and pepper, to taste. Mix well.
- Spread the cream cheese mixture on two slices of bread. Place other slices on top and cut sandwiches in half or quarters.
A delightful find on RZ - and just the job, as I grow salad burnet in my herb garden - I love its cucumber-like flavour! I am by myself at present, so this was a fresh idea for a simple lunch just for moi. I used wholemeal bread and local salted butter with plain cream cheese, and of course salad burnet leaves. I ate these little sarnies outside on the terrace; this will be added to my sandwiches cookbook, a tea-time treat for sure and one that makes good use of salad burnet OTHER than adding it to salads. Merci cg - FT:-) Edited to add: My salad burnet came from the Yorkshire Dales, I purloined it on my last trip back to the UK - it grows in profusion in the meadows there, just thought you would like to know the origins - naughty me! Edited again! I cut the crusts off the bread, as I think tea sandwiches should be dainty and I also used about 1 1/2 to 2 tablespoons of salad burnet leaves. (This time the birds got the crusts - but I usually freeze them to make bread crumbs.)