SandwichShortOfAPicnic
Legendary Member
Have you tried using an electric knife for carving through a stack of made up sandwiches?Perfectly rectangular loaf is what works best for tea sandwiches, because you don’t have that top bit that’s humped from the oven spring, which forces me to either leave some crust behind or sacrifice more bread than I want in order to get a nice tea sandwich.
I can’t find it right now, but there’s this cool video of one of the big afternoon tea hotels in London, and they make their sandwiches from loaves baked in Pullman pans.
What’s cool about it is (and I’ll be crap at describing this), they take the whole unsliced loaf and first trim off the crust from the entire thing, very quickly rendering a crustless loaf.
Then they just as quickly slice the loaf horizontally into several layers, like you’d cut a cake to make a layer cake.
Then they fill each layer with filling - bottom of loaf, then egg mayonnaise, then the next long slice of bread, then egg mayonnaise, all the way until they put the last long slice of bread on top, so imagine it looking like a long layer cake of sorts.
At that point, right down the loaf, slicing vertically, and the tea sandwiches just fall right off, yielding something like 16 sandwiches, and of course, the do the whole operation, beginning to end, in about two minutes.
I want to try my hand at that.
I find it gives a very nice edge very fast.
That and an ultra thin, ultra light bread knife. They don’t crush the bread at all like a normal bread knife can, they can leave a perfectly plump edge and sharp corner.
I can use a narrower bottle with the soup cup bottom!
