Ryebread Revisited

I love tea time and the tradition of stopping mid-afternoon to revive the soul with a hot cuppa. But tea sandwiches always leave me either eating twenty plus or finishing the tea party with a rumbling stomach. I have sought to find an alternative that won’t spoil dinner, but will satisfy me for the duration of the afternoon.

In Brideshead Revisited, Evelyn Waugh deals with the same balance of light but not too light, traditional but not predictable. Through the lens of Charles Ryder, Waugh initially paints a picture of English nobility as indulgence, luxury, and the constant consumption of champagne and strawberries. Yet Waugh goes past the frivolity and into a more complex world of Catholic guilt and the pressures of both generation and reputation.

As Waugh used a fanciful backdrop to tackle a complicated subject matter, these hefty tea sandwiches are loaded with flavor and meatiness, yet still bite-sized and manageable.


Tea Sandwiches:

Miniature loaf of rye bread (fifteen slices)

1 cup Swiss cheese, grated

1/3 cup scallions, finely chopped

1/3 cup pancetta, diced

1 tbsp Dijon mustard

1/4 cup mayonnaise

Chives to garnish


1. Chop scallions, grate cheese, cook pancetta on stove top until crispy.

2. Combine scallions, cheese, and pancetta with mayonnaise and Dijon.

3. Spread mixture onto rye bread. Place under broiler until cheese is melted. Garnish with chives.

Enjoy your tea sandwiches with Brideshead Revisited by Evelyn Waugh, and check in at warandpeach.wordpress.com for future recipes and book reviews!