Tea Sandwiches are such a fun brunch time snack to serve with or without tea! I like to make these sandwiches AHEAD of time when expecting company.
It is best to serve them cold and keep them refrigerated until shortly before serving; limit how long they sit out on the buffet. Traditional tea sandwiches are ideal for afternoon bridal, baby showers or at an adult tea party!
Tea sandwiches, or all mini sandwiches really, are such a fun way to enjoy a late morning or early afternoon tea (or mimosa)!
They were created to help stave off hunger until the main meal and they definitely do just that! It is also known as 'low tea' as opposed to 'high tea' because the sandwiches were typically served on low tables.
Here is more on the history of tea sandwiches.
Now a days, you will see these tea sandwiches most often at bridal showers, baby showers or adult tea parties.
Did I mention how cost efficient they are to make?
If you're looking for a great make ahead brunch recipe, try my Turkey Avocado Roll Ups with Thyme Dressing or my Hot Ham and Cheese Sliders!
How To Cut Tea Sandwiches
Traditional English tea sandwiches are typically cut into small triangles.I like the rectangles because I feel like it saves bread.
After assembling the sandwiches, trim the crusts using a sharp serrated knife so the bread does not get squashed. Then cut each sandwich diagonally into two triangles (or into smaller rectangles).
Another option is to cut your sandwiches into long rectangles. You could probably get 3 rectangles from each trimmed sandwich.
The Best Bread For Tea Sandwiches
Although it is not traditional, most tea sandwiches are made with "regular sliced" bagged sandwich bread in either white, wheat or rye. It is what we all have in our grocery store and is the easiest to find!
If your bread is too thick, the ratio of filling to bread will be off so try to keep it on the thin side.
I like to have a combination of white, wheat and rye sandwich bread when serving my tea sandwiches at a party. The color contrast is more appetizing too!
Bonus! Most tea sandwiches are also vegetarian friendly so they will suit almost all of your guests dietary restrictions. An even better idea is to buy gluten free bread so that those who are gluten free will be able to enjoy these too!
Keep Your Sandwiches From Drying Out
Traditional afternoon tea sandwiches are made using super soft, moist sandwich bread which can and will get very dry if you leave them out for more than an hour or so. Remember, open air is the enemy.
You have two options:
1. For short-term covering: Loosely place a slightly damp, clean paper towel or cloth over the sandwich tray to slow bread drying. Avoid soaking or pressing it onto the bread. Keep the sandwiches refrigerated until shortly before serving.
2. For make-ahead storage (my preferred method): Arrange sandwiches in a single layer in an airtight container, or tightly cover the tray with plastic wrap, and refrigerate. Layer parchment between sandwiches if stacking. Take out just before serving so the bread stays soft without becoming soggy.
TIP* Adding a layer of butter to your bread on both sides, will act as a barrier and keep your bread from getting soggy!
11 Expert Tips
- Spread a thin layer of butter onto your bread to prevent your sandwiches from getting soggy.
- Keep your finger sandwiches bite-sized. They should be able to be consumed in a few bites.
- Serve your tea sandwiches with black or herbal tea, cream pastries and scones to keep it traditional.
- Look for the thinnest bread you can find. This helps to keep the bread to filling ratio equal.
- Feel free to use different types of bread like white, wheat, rye and pumpernickel for an array of colors and taste.
- If using cucumbers, make sure to slice them very thin.
- Adding fresh herbs instead of dried makes a huge difference in flavor.
- Finding the right ratio of bread to filling for the perfect tea sandwich.
- Make sure to trim your tea sandwiches AFTER you fill them. This will make for a neater edge. And use a serrated knife to do so!
- Using cucumbers, radishes, celery or pickles add a needed CRUNCH to tea sandwiches so make sure to add one of the above.
- Add a topping to each individual tea sandwich to give your guests an idea of what's inside.
If you are layering your tea sandwiches on top of one another, I like to place a piece of wax or parchment paper in between so they do not get too soggy or stick to each other.
Other Sandwich Combinations
Just like your typical sandwich, there are so many different variations of tea sandwiches you can play around with. There are no rules!
- Smoked salmon (lox), cream cheese and capers
- Egg salad with watercress
- Cheese and jam or chutney
- Ham, cheese and mustard with a thinly sliced pickle
- Prawn (shrimp) with mayo.
- Beef with a horseradish sauce.
Here are some other brunch appetizers you may like:
Puff Pastry Breakfast Cups With Honey Dijon Sauce
Southern Deviled Eggs With Relish
Tea Sandwiches (3 Recipes!)
Ingredients
Method
- Prepare three fillings: (1) Mix the softened butter, sugar, parsley, chives and salt for the traditional cucumber sandwiches. (2) Mix Greek yogurt, garlic, dill, lemon juice and salt for the tzatziki-style sandwiches. (3) Mix softened cream cheese, drained pimento, shredded cheese, onion powder and salt for the pimento-cheese sandwiches. Keep the bowls separate. The cucumber slices are added during assembly, not mixed into all three spreads.
- Prepare the cucumbers and assemble: Slice the unpeeled seedless cucumbers about 1/16 inch thin; pat dry to avoid soggy bread. For each style, use 6 bread slices to make 3 sandwiches. Spread the traditional cucumber filling on the bread and layer cucumber slices between. Spread the tzatziki-style yogurt mixture on the bread and add cucumber slices. For the pimento version, spread the pimento cheese filling between the bread slices. Top with the matching bread slices.
- Cut and serve: You'll have 9 whole sandwiches (3 of each type). Trim the crusts with a sharp serrated knife, then cut each sandwich into 2 triangles for 18 tea sandwiches, or quarter them for 36 smaller pieces. Around 3 triangles per person serves 6.
- Keep the bread soft: Cover sandwiches tightly in a container or wrap the tray, and refrigerate until shortly before serving. Separate layers with parchment if stacking. See the make-ahead and Food Safety Tip notes below.
Julie
For the traditional cucumber sandwiches, can you use cream cheese? How much would you use, and would you delete the butter?
Thanks so much
Aleka Shunk
Yes you can use cream cheese in place of the butter. I would use similar amounts (maybe a few more ounces).
Sneh
I like and love to eat and make and serve everyone my english foods recipe thanks for give me this beautiful recipe
WestCoast Sally
KEEP YOUR SANDWICHES FROM DRYING OUT!
You have two options:
1. Place a damp paper towel or dish cloth over top of your sandwiches until your guests arrive.
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Well ... what's the 2nd?! The suspense!!
Alexandra @ It's Not Complicated Recipes
These will be perfect for my next dinner party - they're gorgeous!
Bite Sized Kitchen
Aw thank you for your sweet comment!! I hope you like them!!
Yvette
I can not wait to try these recipes.
Dolores Protagoras
Geia sou Aleka
Your recipe ideas are perfect for my book club and other meetings when I want to serve "a little something ". Thank you!
Regards from a GreekAmerican in Athens
Dolores
Bite Sized Kitchen
Geia sou Dolores!! Thank you for your kind comment! 🙂