why make this recipe
Tea sandwiches are quick to make and light to eat. They work for parties, afternoon tea, or a small snack. They need few ingredients and little time. If you want a main dish idea to go with these small sandwiches, try this creamy lobster, steak and shrimp surf-turf platter for a full meal.
introduction
Tea sandwiches are small, neat sandwiches. They are made with soft white bread and simple fillings. They look nice on a platter and taste fresh. They are good for guests or a quiet tea time. If you want a warming main to serve later, see this Amish hamburger steak bake for an easy idea.
how to make Tea Sandwiches
Make the fillings first. Trim crusts, spread, layer fillings, press, and cut. Use small shapes like triangles or rectangles. Keep the bread soft and the fillings light. Use cream cheese, cucumbers, smoked salmon, or egg salad. Chill the sandwiches a little before serving so they hold their shape.
Ingredients :
- White bread
- Cream cheese
- Cucumber slices
- Smoked salmon
- Egg salad
- Chives
- Butter
- Salt
- Pepper
Directions :
- Start by preparing the fillings: mix cream cheese with salt and pepper, and slice cucumbers, smoked salmon, and prepare egg salad.
- Trim the crusts from the bread slices.
- Spread cream cheese or butter on one side of the bread.
- Layer desired fillings, such as cucumber slices, smoked salmon, or egg salad.
- Top with another slice of bread and press lightly.
- Cut sandwiches into small, triangular or rectangular shapes.
- Arrange on a platter and serve.
how to serve Tea Sandwiches
Place the sandwiches on a clean platter in neat rows. Serve with a pot of tea or light coffee. Add a small bowl of extra chives or lemon wedges for smoked salmon. For a heartier side, you can serve with this creamy lobster steak penne pasta if you want a larger meal.
how to store Tea Sandwiches
Cover the sandwiches with plastic wrap and keep them in the fridge. Eat within 24 hours for best texture and taste. If you use cucumber, eat sooner so the bread does not get soggy. Do not freeze the finished sandwiches.
tips to make Tea Sandwiches
- Use soft white bread and press lightly so the bread does not tear.
- Pat cucumber slices dry to keep bread from getting soggy.
- Chill the sandwiches for 15 minutes before cutting to get clean edges.
- Use fresh egg salad and keep it cold.
- If you will serve rice or other sides, check basic steamed rice tips to prepare rice well.
variation (if any)
- Add dill or lemon zest to cream cheese for more flavor.
- Use thin ham and mustard for a classic version.
- Try smoked salmon with a little dill and capers.
- Make mini open-faced versions with the same fillings.
FAQs
Q: Can I use whole wheat or rye bread?
A: Yes. The sandwich will be firmer and have more flavor. Cut crusts if you want the classic look.
Q: How far ahead can I make them?
A: Make fillings ahead, but assemble no more than a few hours before serving. Cucumbers can make bread wet if left too long.
Q: Can I make vegetarian tea sandwiches?
A: Yes. Use cream cheese with herbs, cucumber, egg salad, or roasted vegetables.
Q: How big should each sandwich be?
A: Small enough for one or two bites. Cut into triangles or small rectangles.
Conclusion
For more ideas and photos of different tea sandwich styles, see 16 Easy Tea Sandwich Ideas for Any Get-Together | Food Network.
Tea Sandwiches
Ingredients
Method
- Start by preparing the fillings: mix cream cheese with salt and pepper, and slice cucumbers, smoked salmon, and prepare egg salad.
- Trim the crusts from the bread slices.
- Spread cream cheese or butter on one side of the bread.
- Layer desired fillings, such as cucumber slices, smoked salmon, or egg salad.
- Top with another slice of bread and press lightly.
- Cut sandwiches into small, triangular or rectangular shapes.
- Arrange on a platter and serve.