Finger food sized sandwiches, reminiscent of British tea sandwiches. The baby dills add zest and a nice crunchy texture to these otherwise soft bite-sized treats.
- 6 slices white sandwich bread
- 6 slices whole wheat sandwich bread
- 1/3 lb German baby dill pickles cornichons
- 1/4 lb ham
- 7 oz cream cheese 200g
- 1 tablespoon sour cream
- 2 hardboiled eggs
- salt and pepper to taste
Chop the hardboiled eggs. Combine the cream cheese with the sour cream. Cut half of the baby dills and the ham into small cubes. Mix the eggs, pickles and ham with the cream cheese and season to taste with salt and pepper.
Evenly spread the cream cheese topping on 3 slices of each type of bread. Slice the remaining baby dills in half longways, divide them evenly on the six slices. Use the remaining slices of bread to assemble the sandwiches (push slices together gently).
Cut all six sandwiches diagonally into 4 small triangles each. Arrange on a serving plate, alternating the two different kinds of bread.