A FEW THINGS YOU'LL WANT TO KNOW
Can I make these sandwiches ahead of time?
Yes, absolutely. Assemble them, cut them, then pop them into an airtight container — or cover them really well — and keep them in the fridge until you're ready to serve.
How do I stop the sandwiches from going soggy?
It all comes down to where you place the wet ingredients. Tuck the tomato and beetroot in the middle of the sandwich, between the dry ingredients — the lettuce, the alfalfa sprouts, anything dry — so they never sit directly on the bread. That's the trick.
Should I cut the crusts off?
That's completely up to you. I leave them on — they help the triangles hold their shape and stand up on the tray. If you're making these for a more delicate afternoon tea style spread, trimming the crusts gives a softer, daintier look.
What other fillings work well?
Anything you'd happily eat in a sandwich. Egg and lettuce, chicken and mayonnaise, or labneh with cucumber and mint for a Lebanese touch all work beautifully. The key is variety — a mix of salad- style and heartier meat sandwiches keeps the tray interesting.
How long do leftovers keep?
Better than you'd expect. We've had ours over two days, and the following day they're just as good. Wrap them well or keep them in an airtight container in the fridge.
Can I make these without butter?
Yes, you can — spread mayonnaise on both slices instead, or skip straight to your filling. That said, butter does more than add flavour here. It creates a light barrier between the bread and the fillings, keeps everything tasting rich and fresh, and helps the sandwiches hold up beautifully on the tray. If you can, I'd keep it.
Why is there no ham in these sandwiches?
I don't eat pork, so you won't find ham in any of my recipes — that's why I reach for turkey, pastrami, and bresaola instead. But if ham is what your family loves, absolutely go for it. It works with all the same combinations, especially with cheese and hot English mustard.
