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“A surprisingly tasty, different tea sandwich from the more common cucumber sandwich.”
READY IN:
50mins
YIELD:
24 tea sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil in a small pan and fry the shallots and garlic until soft. Add the tomatoes to the shallots with the tarragon. Simmer for 15-20 minutes until reduced to a thick pulp.
  2. Press through a sieve and leave to cool. Once cold, beat the purée slowly into the softened butter.
  3. Season, and make into 6 sandwiches with the white bread.
  4. Remove the crusts and cut each sandwich into four triangles, squares or rectangles.

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