Rainbow Sandwiches are a vibrant tea-time treat that gained popularity in the early to mid-20th century, often appearing at luncheons, bridal showers, or ladies’ teas. These dainty, pastel-hued finger sandwiches were a whimsical way to add color and charm to an otherwise traditional fare. The filling blends anchovies, egg yolks, and butter into a rich paste, which is then colored and spread between slices of crustless white bread. Carefully sliced and layered, these sandwiches offer a charming vintage presentation and a rich, savory flavor.
Ingredients
- 1 tin sardines
- 3 egg yolks (hard-boiled )
- ¼ lb unsalted butter
- 4 anchovies
- 1 pinch carmine (or red food coloring)
- 1 pinch Breton vert (or green food coloring)
- white sandwich bread (crusts removed)
Instructions
Step 1: Make the Filling
- Pound sardines, egg yolks, butter, anchovies, cayenne, and lemon juice in a mortar (or use a food processor) until very smooth.
- Pass the mixture through a hair sieve or fine mesh strainer for a refined texture.
Step 2: Divide & Tint
- Divide the mixture into 3 equal parts. Leave one portion plain (natural color), color one pink with the carmine, and one green with the Breton vert using food coloring.
Step 3: Prepare the Bread
- Use thin slices of buttered white sandwich bread. Trim crusts.
- Chill the sandwiches after assembling for at least 2 hours before cutting.
Step 4: Assemble Sandwiches
- Four slices of buttered bread are required.
- Spread each colored filling on two slices of bread and spread the natural colored filling on a third slice.
- Stack slices (alternating colors) to make multi-layer sandwiches, then press lightly. Stack them in this order: bread-green-bread-natural-bread-pink-bread
- Wrap in wax paper or foil and refrigerate to firm up.
Step 5: Slice & Serve
- Before serving, trim crusts again if needed and slice into fingers or triangles using a sharp knife.
- Wipe blade between cuts for clean edges.
Tips
- Use tinned sardines in oil, not water, for a smoother spread.
- If you dislike anchovies, replace them with a small amount of capers.
- Add a few drops of lemon juice to brighten the flavor.
- For a stronger pink color, replace cochineal with beet juice.
- Chill the spread before assembling so the mixture spreads cleanly.
- Trim the crusts after assembling to maintain neat edges.
- Use very soft white bread or a thin Pullman loaf for an authentic tea-sandwich texture.
- Make it more modern by adding a small amount of fresh herbs (dill or parsley).
- Serve on ice or a cold platter, just like the handwritten note suggests.
- For gluten-free needs, assemble using gluten-free sandwich bread.
Nutrition
Calories: 158kcalCarbohydrates: 0.3gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 127mgSodium: 55mgPotassium: 80mgSugar: 0.05gVitamin A: 469IUCalcium: 75mgIron: 1mg
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