Liverwurst Tea Sandwiches

Anna Williams

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Serves 4| Hands-On Time: 10m | Total Time: 10m

Ingredients

8 pieces thinly sliced white sandwich bread
8 teaspoons mayonnaise
4 teaspoons Dijon mustard
1/2 pound liverwurst sliced 1/4-inch thick
1 cucumber (peeled, if waxed), sliced as thinly as possible
1/4 teaspoon caraway seeds

Directions

Arrange the bread slices on a clean work surface. Spread each slice with some of the mayonnaise, then spread 4 of the slices with the mustard.
Arrange the liverwurst on the mustard-coated bread slices. Drape the cucumber over the liverwurst. Sprinkle with the caraway seeds, then top with the remaining slices of bread, mayonnaise-side down.
Using a serrated knife, trim the crusts. Slice each sandwich in half before serving.

By Sara Quessenberry, September 2005

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 369.94Calories From Fat 62%

Calcium 91.8mg
Carbohydrate 23.45g
Cholesterol 95.01mg
Fat 25.33g
Fiber 1.42g
Iron 5.44mg
Protein 11.8mg
Sat Fat 7.12g
Sodium 939.54mg

What does this mean? See Nutrition 101.

Canvas shopping bag filled with vegetables on table

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Quick Tip

The secret to a perfect tea sandwich isn't fancy ingredients; it's adherence to a basic framework. Start with thinly sliced bread, use just enough mayonnaise (a light coating on each slice of bread) to prevent sogginess, and exercise restraint when adding the filling (it's a tea sandwich, not a sub).