Best Tea Sandwich Recipes

Best Tea Sandwich Recipes

Tea Sandwich Shopping Tips

Stocking up on no-cook items like cheese, nuts, olives, crackers, and dips will cut down on prep time and help ensure you have enough food for any unexpected guests.

Tea Sandwich Cooking Tips

When preparing appetizers try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.

Classic High Tea Sandwiches

For a fantastic afternoon tea sandwiches choose a mixture of sweet and savory sandwiches from the recipes below, or mix and match flavors to create your own afternoon tea sandwiches creations.

The ideal bread to use for all of these selections is thinly sliced white bread, although you can substitute for wholemeal or gluten-free bread.

Note: While it can be tempting to omit the butter, keep in mind that this creates a barrier for the moisture of the fillings and keeps the bread from getting too moist or soggy.

Photo credit M&S

Roast Chicken and Honey Mustard Sandwiches

Spread the bread with butter and a thin layer of honey mustard.
Slice the roasted chicken and place on next.
Put the final slice of bread on top and cut to serve.

Photo Credit Discover Britain

Smoked Ham, Brie, and Apple Sandwiches

Butter two slices of bread.
Layer the smoked ham, sliced Brie and thinly sliced apple on one slice of bread.
Place the second piece of bread on top and cut to serve.

Grated Carrot and Raisin Sandwiches

Arrange freshly grated carrot on a slice of buttered bread and sprinkle with soft raisins (soaked in warm water for an hour is best).
Place another buttered slice of bread on top and cut into triangles for serving.

Chicken Salad Sandwiches

These are so simple to make, but people will not be able to stop eating them!
Make or buy a simple chicken salad, with shredded chicken and mustard mayonnaise.
Spread evenly onto a slice of bread.
Place the second slice on top and cut into fingers.
For extra taste, you can add sliced apple or celery into the chicken salad.

Photo credit Food Fanatic

Egg Salad Sandwiches

Mix mashed hard-boiled eggs with mayonnaise and a small amount of mustard to make a paste.
Spread evenly and thickly onto a slice of bread.
Add the second slice and cut into fingers for serving.
For extra taste, you can add sliced apple or celery.

Smoked Salmon and Cream Cheese Sandwiches

Spread a thick layer of softened cream cheese on one slice of bread.
Lay thin slices of smoked salmon on top of the cream cheese and cover with the top slice of bread.
Cut into triangles or fingers for serving.

Photo credit Culinary Ginger

Classic Cucumber Sandwiches

Classic cucumber sandwiches are the easiest to make.
Spread a layer of butter on a slice of white bread.
Remove the skin of the cucumber.
Slice the cucumber into thin round slices.
Place on the bread and season with a small amount of pepper and salt .
Serve as open sandwiches or cover with the second slice of bread and cut into triangles for serving.

Tomato and Cheddar Cheese Sandwich Fingers

Thinly slice the tomato and the cheddar cheese.
Layer onto a buttered slice of bread.
Place the second slice of bread on the top and cut into triangles or fingers for serving.

Fresh Mozzarella and Tomato Italian Style Sandwiches

Thinly slice the tomato and the mozzarella cheese.
Layer onto a buttered slice of bread.
Place the second slice of bread on the top and cut into triangles or fingers for serving.
For added taste add fresh basil leaves to the sandwich.

Asparagus Rolls

Freshly cooked or tinned green asparagus work best for this,
but be sure to drain the asparagus well before placing on the bread or you will have a soggy mess.
Butter the bread first and salt it.
Lay the asparagus over the bread and roll into sandwich rolls. Serve immediately.

Tuna, Mayonnaise, and Mango Sandwiches

Butter two slices of bread.
Spread with mayonnaise.
Used tinned tuna that has been well-drained.
Place the tuna on next.
Fresh or tinned mango can be used next.
Layer this on top of the tuna and top with the final piece of bread. Cut and serve.

Smoked Salmon and Cucumber Sandwiches

Butter the bread.
Layer the thinly sliced smoked salmon on the bottom slice.
You can also use well-drained tinned salmon for this.
Peel and thinly slice the cucumber and layer on next.
Place the top piece of bread on and cut to serve immediately.

Cucumber and Cream Cheese Tea Sandwiches

Vladislav Nosick / Getty Images

Kids adore this simple cucumber finger sandwich recipe, making it a great (and healthy) addition to a kids' party. The cream cheese adds a soft texture and you can add parsley or chives if you like. Best of all, these can be prepared in advance and chilled overnight.

20 Delicious Finger Sandwiches Perfect For Afternoon Tea

Whip these sweet and savory sandwiches up for Mother's Day.

The only thing better than sipping on a glass of your favorite tea? Pairing it with a sweet or savory sandwich.

There's nothing better than a classic! These mini sandwiches, topped with ranch spread and cucumbers are no exception.

Enjoy your go-to sandwich in bite-sized form by serving tomato, mayonnaise, lettuce, and bacon between soft biscuits.

Satisfy your sweet tooth with this delicious and creative take on strawberry shortcake.

These sandwiches may be small in size, but thanks to sharp cheddar cheese, cayenne pepper, and horseradish, they're certainly big on flavor.

Garnish your toast with smoked salmon for an easy-to-make treat that will bring a rich touch to teatime.

Egg salad with chives and pepper receives a colorful makeover served on pink-swirled bread.

Bring some crunch to afternoon tea with toast stacked with tasty radishes.

This recipe starts with cheddar biscuits and ends with your party guests asking for seconds&mdasheven thirds!

If you're looking for something a little more filling to accompany afternoon tea, make these triple-decker sandwiches that are stuffed to the max with delicious layers of pastrami, swiss cheese, and sauerkraut.

Sandwich Recipes Collection

Find the best sandwich recipes and tea sandwich recipes in our large sandwich recipes collection. Lots of usual to unusual sandwiches that range from the American hamburger to the regional favorites of Limburger Cheese Sandwich and the Walleye Sandwich. Plus many more sandwich recipes to delight your taste buds. Also learn all the educational and helpful hints and tips for making perfect tea sandwiches.

To learn about the history and legends of favorite sandwiches, check out the History of Sandwiches.

Lot of sandwich recipes for your Afternoon Tea or High Tea

Tea Sandwich Recipes:

Tea Sandwiches:

Allow 4 to 6 cut sandwich servings for each person.

Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

Bread slices should be lightly buttered no matter what the filling. Unsalted butter should always be used. Butter should be at room temperature before spreading. Sandwiches will not become limp and soggy as readily if you spread the butter to the edge of the bread.

Cut the crusts off the bread with a long, sharp knife after the sandwiches are filled. This keeps everything neater.

Since tea sandwiches should be delicate, cut each sandwich in half on the diagonal or into thirds or fourths before serving. Decorative shapes can be made with cookie cutters.

Making Sandwiches Ahead of Time:

If you need to make tea sandwich recipes in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy. Refrigerate until serving time.

When ready to serve, remove from refrigerator. Uncover sandwiches only just before serving.

Milk is served with tea, not cream. Cream is too heavy and masks the taste of the tea. Although some pour their milk in the cup first, it is probably better to pour the milk in the tea after it is in the cup in order to get the correct amount.

When serving lemon with tea, lemon slices are preferable, not wedges. Either provide a small fork or lemon fork for your guests, or have the tea server can neatly place a slice in the tea cup after the tea has been poured. Be sure never to add lemon with milk since the lemon’s citric acid will cause the proteins in the milk to curdle.


American Hamburger
The elements of the perfect hamburger are a patty of ground beef in a soft round bun, served with ketchup, pickles, and onions. You may add other condiments, whatever you like, but the meat itself must be of prime quality or it’s not worth the effort. What people prefer on their hamburger can vary from region to region in the United States.

Avocado-Tomato Melt
The perfect Fall dinner or lunch sandwich when the tomatoes are ripe. I like to use my vine-ripened tomatoes. So good!

Beef on Weck (Beef on Wick or Weck)
Thinly sliced rare roast beef (piled high as 6 inches) on a freshly baked kummelweck roll. This sandwich is a staple of Buffalo, New York.

BLT Sandwich
This sandwich is a favorite of both my husband and I. Especially during the fresh tomato season.

Busy Day Sloppy Joe Hot Pockets
Now you ask, what are hot pockets? Well, hot pockets are small turnovers generally containing one or more types of cheese, meat, or vegetables.

Chevre Wrap
This recipe and photo are courtesy of Jane Butel.

The chimichanga, or “chimi,” has achieved cult status in Tucson. A chimichanga is a burrito prepared with a choice of meat, vegetables, and spices. deep-fried to a golden perfection, and served on a bed or lettuce with cheese and mild sauce.

Cornish Pasties
These are basically individual pies filled with meats and vegetables that are cooked together. The identifying feature of the Cornish pasty is really the pastry and it’s crimping.

Croque Madame Egg Sandwich
This breakfast-style sandwich is good anytime of the day. Especially for breakfast or brunch.

Cuban Sandwich
Tasty, toasted Cuban sandwiches are Miami’s favorite snack. T hese treats can be found in most Miami restaurants, but the best places to buy them are from the street corner-snack bars, called loncherias.

Egg Salad Sandwich
Egg Salad Sandwiches has always been one of my very favorite sandwiches!

Egg White Frittata Breakfast Sandwich
This easy-to-make Egg White Frittata Breakfast Sandwich is inspired by my work associate, Rachel, who creates her own version of an Egg McMuffin, but much healthier and tastier. I decided to give it a try with egg whites and spruce it up with a variety of savory vegetables cooked frittata style.

Eggels Breakfast Sandwich
I love to make this “walk-around breakfast” when we are out camping. Eggels are quick and easy to pull together for a large group, tastes great, and can have many variations to please everyone.

Fluffernutter Sandwich
What is a Fluffernutter? It is not just a regular sandwich, but a Fluffernutter Sandwich! It is a calorie-laden sandwich made with two slices of bread layered with peanut butter and Marshmallow Fluff, and sometimes along with the occasional banana.

French Dip Sandwich
It is a beef sandwich on a long white French roll that is dipped into pan juices. American menus often describe the pan juice as “au jus.” Au jus is a French expression, which means “with broth” or “with juice.”

Gourmet Roast Beef Deli Sandwich
What could be better than a wonderful roast beef sandwich?

Grilled Parmigiano Reggiano Cheese Sandwich
A very unusual and tasty cheese sandwich. So simple and so good! The pepper makes a wonderful tasting statement along with the Parmigiano Reggiano cheese, so use good peppercorns and grind them fresh. Cut into small finger sandwiches, these go great to serve at your wine tastings.

Horseshoe Sandwich
This sandwich is considered the signature dish of Springfield, Illinois, the home of Abraham Lincoln . This sandwich will make your arteries cringe and your taste buds rejoice! Today’s sandwiches now offer either a thick fried ham steak or two large hamburger patties, and the cheese sauce is poured over the fries.

Hot Brown Sandwich
Chef Fred K. Schmidt at the Brown Hotel in Louisville, Kentucky, created The Hot Brown sandwich in 1926. Today, this sandwich is considered the signature food of the hotel restaurant.

Italian Grilled Chicken and Pesto Panini
This Panini is full of lively flavors. If you make your own basil pesto, it is a cinch to put together.

James Beard’s Onion Sandwiches
James Beard refers to these sandwiches in his book Beard on Food. I first tasted these wonderful onion sandwiches at a wine tasting. They are fantastic! This is quite possibly the perfect reward, along with a glass of wine, for yourself and your guests.

Lettuce Wraps or Lettuce Tacos
You’ve tried burritos and pita pockets, now try Lettuce Wraps, the latest trend at Asian restaurants. Cool and crispy lettuce combined for delicious, hands on meals! In addition, they are healthy!

Limburger Cheese Sandwich
My father, Kenneth Stewart, loved limburger sandwiches! As a young girl, whenever Dad would eat one of his strong smelling sandwiches, my brothers and I would cover our noses and make funny noises as he shooed us off.

Naan Bread with Tomato Raisin Fusion Salsa
This makes an easy healthy and quick snack or meal. This would even be great as an appetizer, as the flavors are very bright and complex. This is similar and reminds me of a Tomato Bruschetta.

Navajo Fry Bread – Indian Tacos
Indian fry bread is the foundation of a popular dish called Indian Tacos. Originally known as Navajo Tacos, they have been adopted by other tribes. Indian tacos are the universal modern pow wow food. They are also popular attractions at many fairs, festivals, and outdoor summer shows held in the southwest.

New Orleans Muffuletta
The muffufletta sandwiches’ nickname is simply “muff.” These sandwiches can be found all over New Orleans from delis to pool halls and the corner grocery stores. It is considered as much a signature sandwich of New Orleans as the Po’ Boy Sandwich. Also check out this Mini Muffaletta Recipe.

Philadelphia Cheese Steak
A cheese steak sandwich is not really a steak at all – it is a sandwich made with chipped steak, steak that has been frozen and sliced really thin) and cooked on a grill top.

Pork Adobo Tacos – Slow Cooker – Crock Pot Recipe
This is a wonderful version of tacos that uses lean pork tenderloin and dried Ancho chile peppers. The peppers offer a lovely richness to a beautiful deep mahogany sauce.

Pork Carnitas
There are probably as many different carnita recipes as there are chili con carne recipe. In Mexico, carnitas are a popular snack. The pork is often used as a filling in tacos, but carnitas are cooked and eaten in a variety of styles.

Prosciutto de Parma Quesadillas
This delicious Prosciutto de Parma Quesadilla recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

Quesadillas – Sincronizadas
Quesadillas originated in the central part of Mexico, but they have traveled across the southwest over the years, and have taken on many different characteristics. Quesadillas are corn tortillas filled with cheese (thus the name “quesa” dilla).

Quesadillas with Cheese
This delicious Quesadillas with Cheese recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA. Karen like to serve these delicious quesadillas with her Spicy Chili with Peppers.

Radish, Butter, and Bread (open-faced sandwiches)
This is a favorite appetizer that has appeared on European menus for decades. Four ordinary ingredients – bread, butter, salt, and radishes – become a gourmet delight when they are eaten together.

Reuben Sandwich
A grilled sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. There are a couple of legends or stories involving the creation of the Reuben Sandwich. I can find no actual evidence to support either claim. You be the judge!

Roasted Chicken, Tomato, and Cheese Panino Sandwich
This delicious and easy-to-make roasted chicken panini sandwich recipe and photo were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

Scallop Fish Tacos
A fun way to enjoy the fresh flavors of Mexican cuisine all wrapped up in a soft taco. This will even work with your diet!

Smoked Salmon Sandwiches on Pumpernickel
A wonderful and tasty way to use smoked salmon. The pumpernickel bread gives that “little something special” to the sandwich.

Southwest Burritos
Burritos are great for parties, friends dropping over, or any other time. J ust cook your meat and place it in the middle of a buffet style table with all the toppings readily available for guest to build their own burrito! You can even make a variety of meats to serve, so that everyone can get just what they want!

Spicy Beef Wrap
I’ve adapted this wonderful recipe is from the Seattle & King County Public Health website.

Spiedie Sandwich
The name comes from the Italian spiedo meaning “kitchen cooking spit.” Originally made from lamb, they are now made with virtually any meat It is chunks of lamb, pork, chicken, beef, or venison that has been marinated for days in a tart sauce and then grilled on a metal skewer, usually over charcoal or gas.

Tomato, Basil and Avocado Tortilla Sandwich
This was so nice to eat for breakfast on a cool summer morning. This tortilla sandwich would also be great anytime of the day.

Tuna Salad Sandwich
I created this recipe when wanting to fix something different for lunch. I stuffed this tuna salad into a garden-ripened tomato. It was delicious! This would also make a wonderful tuna salad sandwich.

Tuna Supreme Sandwich
I’m a tuna sandwich lover from way back (childhood). I never would have thought that I would like any tuna sandwich other than the traditional one that I grew up with. This sandwich converted me. This tuna spread will tingle your taste buds with all the delicious flavors.

Turkey-Cranberry Sliders
How about surprising your guests with these delicious Turkey-Cranberry Sliders?

Veggie Hummus Wrap
This is a very simple and easy homemade lunch wrap to prepare, as I always have chickpeas, garlic, fresh lemons, and olive oil in my pantry. This hummus recipe has fewer calories and less fat and salt than store-bought varieties.

Vegemite Sandwich
Using your favorite bread, some butter or margarine, and of course, Vegemite.

Walleye Sandwich
Walleye’s delicate meat is white and flaky and no matter how it is prepared, it is delicious. One of the locals’ favorite ways to eat walleye is in a sandwich. A day of fishing would not be complete without a traditional shore lunch featuring freshly caught walleye from the icy waters. Thin fillets are breaded and either deep-fried, grilled, or pan-fried, and served in a fresh French loaf or on a hamburger bun with lettuce, tomato, and tartar sauce.

Questions You May Have

A black tea would go perfectly with the hearty flavors of this sandwich. It&rsquoll hold up well through the richness from the ham and the Swiss cheese. I would recommend Earl Grey or English breakfast tea.

Yes! But avoid using cookie cutters with too much detailing since it won&rsquot be as easy to cut and stack evenly.

To make sandwiches ahead of time, assemble sandwiches the night before (but don&rsquot skewer on the cocktail forks until the day of) and loosely cover them with wax paper then a damp paper towel in an airtight container in the refrigerator. This will keep the sandwiches fresh overnight without drying out the bread. Take tea sandwiches out of the refrigerator for at least 15 minutes before serving. Tea sandwiches should be served at room temperature.

Tea Sandwiches

If you're making the sandwiches in advance, chill the whole sandwiches on a tray lined with damp paper towels. Cover them with more damp towels, and wrap with plastic. When ready to serve, trim and cut the sandwiches, then garnish them. They will be easier to cut neatly when chilled. Pepperidge Farm Very Thin Sliced Bread in white or whole wheat works best for making tea sandwiches.

  • 1 seedless cucumber
  • 1 package (8 ounces) cream cheese , softened
  • 1 package (5 ounces) goat cheese , softened
  • 1 cup packed baby arugula leaves , coarsely chopped
  • 16 slices very thin whole wheat or white bread
  • Chopped chives or Italian parsley , for garnish
  • Honey mustard
  • 16 slices very thin whole wheat or white bread
  • 8 to 10 ounces very soft Brie , room temperature
  • 8 thin slices ham , about 4 ounces total
  • Unsalted butter , softened
  • Toasted sesame seeds , for garnish
  • 4 hard-boiled eggs , chopped
  • 6 tablespoons mayonnaise , plus more for garnish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon (scant) chopped tarragon
  • Kosher salt and freshly ground pepper , to taste
  • 5 strips bacon , cooked until crisp and then broken into small pieces
  • 16 slices very thin whole wheat or white bread
  • Chopped chives or Italian parsley , for garnish

Slice the cucumber as thinly as possible, using a mandoline if you have one. Lay slices on a paper towel to absorb excess moisture, and set aside.

Cucumber and Arugula Tea Sandwiches

Cream together the cream cheese and goat cheese in a small bowl. Add the arugula, and stir until well combined.

Spread a thin layer of the cheese mixture on each slice of bread. Arrange cucumbers in a single layer on 8 of the slices. Place remaining bread slices over the cucumber, cheese-mixture side down. Using a serrated knife, carefully trim off and discard the crusts. Slice each sandwich in half diagonally and then in half again each large sandwich makes 4 triangular tea sandwiches.

Dip one edge of each tea sandwich in a dish of chopped herbs. Arrange sandwiches in tight rows on a serving platter.

Ham and Cheese Tea Sandwiches

Spread a very thin layer of honey mustard on 8 slices of bread. Then spread a thin layer of Brie over the mustard, and top each slice with 1 piece of ham. Spread a thin layer of Brie on the 8 remaining slices of bread, then place each, cheese side down, over a slice of ham-topped bread.

Using a serrated knife, carefully trim off and discard the crusts. Slice each sandwich in half diagonally, and then in half again each large sandwich makes 4 triangular tea sandwiches.

Lightly butter one edge of each sandwich, and dip that edge into a dish of sesame seeds. Garnish remaining sandwiches. Arrange sandwiches in tight rows on a serving platter.

Bacon and Egg Tea Sandwiches

Combine eggs, mayonnaise, mustard, tarragon, salt and pepper in a small bowl. Stir well to combine, then add and stir in bacon pieces.

Spread about 2 tablespoons of the egg mixture on each of 8 slices of bread. Cover with the remaining 8 slices of bread. Using a serrated knife, carefully trim off and discard the crusts. Slice each sandwich in half diagonally and then in half again each large sandwich makes 4 triangular tea sandwiches.

Lightly spread mayonnaise on one edge of each sandwich, and dip in chopped herbs. Arrange sandwiches in tight rows on a serving platter.

The Recipes:

  • Cucumber Sandwiches
    Slice a cucumber as thinly as you can and leave to sit in a strainer with a pinch of salt for 15 minutes and then arrange on a couple of sheets of kitchen paper. This is to remove any excess water and avoid soggy sandwiches!
  • Roasted Pepper & Pesto
    Slice a red pepper into large chunks and roast with some olive oil until soft. Leave to cool. Spread some dairy-free butter onto one slice of the bread and some vegan pesto onto the other slice bread and fill with a layer of roasted red pepper. Sandwich the two slices together, remove the crusts and cut into three two-fingers-width sandwiches.

When making vegan sandwiches, you are really forced to think outside of the box as most of the classic sandwich flavours include meat or dairy of some kind. Here are a few more ideas for vegan sandwich fillings…

Tiny sandwiches, designed for tea time in Atlanta

Kim Jordy, the proprietress of the whimsical Tea Leaves & Thyme tearoom in Woodstock, has mastered the art of the tea sandwich.

At afternoon tea in Jordy’s historic Victorian cottage-turned-restaurant on Woodstock’s Main Street, guests who come to sip tea from delicate china cups can also munch on ethereal little finger sandwiches that disappear in a bite or two.

Jordy, who learned how to serve a proper tea from her English mother, concocts traditional cucumber sandwiches from rounds of ultra-thin white bread layered with minty cream cheese, a curlicue of sour cream and a snip of radish. They are as precious and artfully constructed as sushi and petit fours.

Not that her tea-sandwich repertoire stops there, by any means.

She also slathers bread with ham salad, pimento cheese and chicken salad, trims off the crusts and slices them triangles and rectangles, some with multiple layers. For the children, there are bunny-shaped bites stuffed with a raspberry-cream cheese filling. “Its little bottom has been dipped in chocolate,” Jordy says of her lapine-wich, an image that causes me to giggle.

Over the years, I’ve taken the occasional high tea at frilly hotels like The Dorchester in London and The St. Regis Atlanta in Buckhead. But until just recently, I hadn’t put much thought into the diminutive sandwiches that appear on tiered trays alongside scones, tarts, macarons and other dainties wherever afternoon tea is served, from Manchester to Melbourne.

That is, until I espied the Deviled Ham Tea Sandwiches that chefs Kevin Gillespie and Andreas Muller have served since opening the doors of Revival, Gillespie's home-style Southern restaurant in Decatur, two years ago.

When Gillespie created his sweet, mustard-spiked deviled ham, he wasn’t thinking of ladies in hats and white gloves. It was a tribute to the menfolk in his family.

“That recipe is one that my dad and his brothers would make to take with us when we would go hunting and fishing,” Gillespie says. “I always loved it, even though we only ever had it on saltines. I started to play around with it as a tea sandwich in an effort to church it up a bit more.”

Gillespie and his team dab the ham spread onto warm buttered rectangles carved from white pullman loaves. Sure enough, when I mixed up a batch of the devilishly delicious ham, it reminded me of the quick, pickup-truck lunches my dad used to scarf down on our South Georgia farm when I was a kid.

Though the Revival creation has been the gateway drug of tea sandwiches for me, I’ve since discovered other memorable versions all over town.

At Tipple + Rose Tea Parlor and Apothecary in Virginia-Highland, Chef Calavino Donati makes chef-y modern creations like the Tea-Brined Duck Salad Tea Sandwich she features on special holiday menus. She also whips up her own "Boursin," a mixture of cream cheese, goat cheese, feta and herbs, and smears it on delicate cucumber and smoked salmon sandwiches stuffed with arugula or watercress.

I thought the duck salad — made from a whole roasted duck that’s first submerged overnight in a bath of Lapsang Souchong tea, brown sugar and soy sauce — a bit too complicated for home cooks. But you can find it at Tipple + Rose on Easter, Mother’s Day and other special occasions.

I did try Donati’s Smoked Salmon and Home-made “Boursin” Tea Sandwich and her old-fashioned Deviled Egg Salad and found them both divine.

On a recent Sunday morning, I got in the kitchen and stamped out a bunch of Jordy’s cucumber sandwiches, plus her sweet little treat of pineapple, cream cheese and pecans spread on triangles of cinnamon-raisin bread. I put some of Gillespie’s deviled ham on circles of squishy white bread and dusted the tiny sandwiches with herbs.

And I remembered Jordy’s tea-sandwich tips.

Never put wet cucumber or tomato directly on bread, or you’ll make a soggy mess. Instead, use a fat-based spread (butter, cream cheese, mayo) to serve as a barrier between bread and wet ingredients. The sandwiches will travel better and last longer.

But not too long. They are quite addictive and tend to vanish quickly.

For parties, teas, ladies lunches, showers, funeral gatherings and afternoon snacking, there’s nothing like a good tea sandwich. You can keep it as simple as prosciutto and butter. Or doll it up with curried-chicken salad or chilled shrimp with dill mayo, and it will be fit for the Queen of England.

Just be sure to trim the crusts, make a pot of tea and hold your pinky high.

Planning a dinner party and need some inspiration?

How about looking for a new slow cooker dinner idea?

We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!

We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!

5 Easy Tea Sandwiches That Will Definitely Impress Your Guests

Not only are tea sandwiches fun to eat, but they are also fun to create, with a variety of flavors that can be put together. With different kinds served all together on one plate, they are truly a feast for the eyes.

When you are expecting guests over for tea (or even cocktails), impress them with some of these sandwiches, or better yet, make all of them. They are very easy and quick to make, so you can prepare a beautiful spread in no time.

There are a lot of combinations that I love, but these are my top picks to share with you. They never disappoint, and after trying one combo after the other, you won’t be able to pick which one is the best, because they just keep getting better and better.

Sun-dried tomato paste, cheese and basil tea sandwich recipe

Sun-dried tomatoes and fresh basil make a perfect match in this very simple sandwich. Use whatever kind of mild-tasting cheese you can get.


  • 1/4 cup sun-dried tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 6 slices whole-wheat or white sandwich bread
  • 3 slices mild cheese
  • 6 large, fresh basil leaves
  • 12 small, fresh basil leaves, for garnish (optional)


  1. In a mini chopper, combine the sun-dried tomatoes and olive oil. Blend until the tomatoes are finely chopped and combined well with the oil.
  2. On a slice of bread, place 1 slice of cheese, spread some sun-dried tomato paste, and then top with 2 basil leaves. Cover with another slice of bread.
  3. Slice the sandwich into 4 triangles.
  4. Garnish each triangular sandwich with the small basil leaves, if using.

Feta, roasted peppers and chives tea sandwich recipe

Feta cheese is great with almost everything because of its moderate taste. In this tea sandwich, I paired it with ready-made roasted peppers for their smoky flavor as well as fresh chives. Delicious!

Prep time: 3 minutes | Cook time: 12 minutes | Total time: 15 minutes


  • 4 slices sandwich bread
  • 3 ounces feta cheese, crumbled
  • 1/3 cup roasted peppers, coarsely chopped
  • Fresh chives, finely chopped


  1. Toast the bread in a toaster, and then, using a round food cutter, cut 2 circles into every slice of bread.
  2. Place the feta, roasted peppers and chives on the bread.

Prosciutto crudo, Parmesan cream cheese and arugula tea sandwich recipe

This is an Italianized ham and cheese mini sandwich mixed with arugula, which gives it a more interesting flavor.

Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes


  • 3 slices sandwich bread
  • 3 ounces cream cheese
  • 1 tablespoon grated Parmesan cheese
  • Parmesan cheese shavings (optional)
  • 3 big slices prosciutto crudo or any similar ham
  • Arugula


  1. Toast the bread in a bread toaster.
  2. While waiting, in a small bowl, mix together the cream cheese and grated Parmesan. Set aside.
  3. Spread some cream cheese on a slice of toasted bread, and place a slice of prosciutto on top.
  4. Distribute the arugula and Parmesan shavings on top.
  5. Cover with another slice of toasted bread, and slice it in the middle.

Paprika egg salad, fava beans and arugula tea sandwich recipe

Add some spice to your egg salad with a pinch of paprika. It makes a lot of difference in taste. By combining it with fava beans and arugula, it will surely be a hit with your taste buds.

Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes


  • 2 eggs
  • 1/8 cup mayonnaise
  • Paprika
  • Salt
  • 1/8 cup fava beans (fresh or precooked)
  • 1 teaspoon extra-virgin olive oil
  • 2 slices sandwich bread
  • Arugula


  1. Over medium-high heat, boil the eggs until hard-boiled. Shell them, and chop coarsely.
  2. In a small bowl, mix together the mayonnaise, eggs, a pinch of paprika and salt. Set aside.
  3. If using fresh fava beans, then while boiling the eggs, shell them and blanch in boiling water for 3 minutes. Remove the outer skins of the beans. If using precooked fava beans, then skip this step. Mix the fava beans with the olive oil.
  4. Toast the bread in a toaster.
  5. On a slice of toasted bread, put some arugula, egg mayo and fava beans.
  6. Divide the sandwich into 4 pieces.

Fennel cream cheese and smoked salmon pumpernickel tea sandwich recipe

This is a very simple-looking sandwich, but the flavors of lemon, fennel and salmon can get you biting for more.

Watch the video: Παγωτό Σάντουιτς με Μπανάνα (October 2021).