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Lynne's Tea Sandwich

I find it's the simple little touches like a small plate of lemon slices, a wildf or an antique teacup that add so much to the ambience. My favorite recipe to serve for a luncheon tea (when you want something more than dessert) is a "sandwich cake." Here are the basic directions but feel free to experiment with the fillings:
One unsliced round loaf of bread (of course any other shape will taste as nice but the round looks so pretty on a cake stand)

Slice the loaf horizontally into three or four layers and spread with butter (not that other spread, remember we are talking indulgence here.)

Mix up a small batch of three of four of your favorite sandwich fillings. I like to use a curried egg salad (the usual mayo & eggs but add ½ teaspoon of curry powder,) tuna salad with lots of celery, deviled ham with some extra mayo, scrimp salad, etc. Try to pick out flavors that will taste well together because the next step is to spread a generous amount of the filling on the buttered bread layers and restack making sure to align the layers correctly (incase you didn't slice them perfectly.) Add a couple of long toothpicks to help stabilize during cutting. Refrigerate for at least four hours.

Place on a cakestand, add a sprig or two of parsley. When ready to serve cut into wedges (just like a cake!) using a serrated bread knife. Now pour the tea (made from loose tea leaves of course) and get ready for the oohs and ahhs!

Contributed by Lynne, dbeck@gisco.net

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