
Parenting advice, hot topics, best buys and family finance tips delivered straight to your inbox.
Thank you for signing up to GoodTo. You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
Ham and Tewkesbury butter sandwiches have a firy kick to the butter which gives them real bite.
Perfect for afternoon tea, picnics or anytime you need some new buffet food ideas. Ham sandwiches are an obvious choice but these ones are extra special and always go down well with guests. It's hard to beat a well-made sandwich and they are a cheap way to feed a crowd. You might also like to try the recipe for our coronation-style chicken sandwiches which can be seen in the photo above. For a buffet spread that pulls out all the stops we recommend packing a selection of sandwiches and cutting them into triangles so that you can mix-and-match!
Ingredients
- 100g (3½oz) butter, softened
- 2 tbsp coarse-grain mustard
- 1 tbsp hot horseradish
- 6 slices brown bread
- 175g (6oz) wafer-thin ham
- 1 punnet salad cress
WEIGHT CONVERTER
Method
- Beat together the butter, mustard and horseradish.
- Spread over the bread. Fill with ham, add cress, and sandwich together.
- Cut off crusts and cut sandwiches into quarters.
Top tip for making ham and Tewkesbury butter sandwiches
Cookery Editor, Sue McMahon, suggests that you use horseradish sauce if you don’t have hot horseradish but add a little more to get the required depth of flavour.
What is Tewkesbury butter or Tewkesbury mustard?
It's a sauce made from a mix of mustard and grated horseradish to create a really spicy kick, invented in the town of Tewkesbury in Gloucestershire, UK, in the 17th Century. It was a very famous sauce at the time, and Shakespeare references it in one of his plays. Traditionally English recipes did not contain chillies as they weren't available, so spiciness came from mustard or horseradish instead.
You might also like...
Goodto Newsletter
Parenting advice, hot topics, best buys and family finance tips delivered straight to your inbox.

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
-
Slimming World coronation quiche
This Slimming World coronation quiche is certainly fit for royalty packed with spinach, broad beans, and fresh tarragon...
By Slimming World Published
-
Gordon Ramsay's honey glazed ham
Gordon Ramsay's honey glazed ham recipe is a great staple as it can be served hot or cold. Whether served as a Christmas ham or Sunday lunch it's delicious
By Gordon Ramsay Published
-
Beetroot raita
Vibrant beetroot raita is a delicious dish that's ready in 5 minutes and makes a classic Indian dip for onion bhajis or samosas
By Octavia Lillywhite Published
-
Air fryer French toast bites
If you like French toast, you're going to love these air fryer French toast bites - the perfect weekend treat...
By Nathan Anthony Published
-
Air fryer fish tacos
Say hello to these mouthwatering air fryer fish tacos ready and on the table in just 20 minutes...
By Nathan Anthony Published
-
Air fryer sweet potato and chorizo hash
Flavoursome brunch or dinner, this air fryer sweet potato and chorizo hash is a 15 minute favourite in the air fryer...
By Nathan Anthony Published
-
This cling film freezer hack is the packed lunch time-saver we all need
Apparently, we've all been storing our clingfilm wrong...
By Emma Dooney Published
-
Kate Middleton reveals 'healthy' new snack she's 'going to try' with Prince George, Princess Charlotte and Prince Louis
It sounds delicious
By Charlie Elizabeth Culverhouse Published
-
Lentil Chips recall 2023: Full list of products recalled by Warp Snacks
A range of lentil snacks have been withdrawn from shelves over potential health risks.
By Ellie Hutchings Published