‘Well,’ said Pooh, ‘I could stay a little longer if it – if you—’ and he tried very hard to look in the direction of the larder.
Find a board, a table knife, a fork, three small bowls for mixing the fillings, and a spoon.
Lay the slices of bread out neatly on the board. Lightly butter each one and set aside. Prepare each of the fillings in separate small bowls as follows:
Drain the sardines from the tin. Remove the tails and then mash the sardines with a fork adding a little lemon juice. Check the taste.
Mix the cream cheese in a small bowl until soft and season lightly with salt and pepper.
Mash the hard boiled eggs thoroughly with a fork and mix in the salad cream.
Take two slices of the white bread and spread both with the sardine filling. Top with two slices of brown bread and spread these with the cream cheese filling. Top with two slices of white bread and spread these with the egg filling. Finally top with the remaining two slices of brown bread buttered sides inwards. Press gently together.
At this stage it is best to let the two stacks of sandwiches stand for about 30 minutes before cutting. In any case, they keep nice and moist this way and should only be cut when ready for serving.
Using a sharp knife, cut downwards round each stack, removing all the crusts. Cut each stack in half across the centre to make two sandwich strips. Now slice across and down each strip to get 5 dainty small sandwiches, with a stripy filling from each one.
© 1979 Katie Stewart estate. All rights reserved.