Best 20 Tea Sandwiches Recipes

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Indulge in a delightful journey of flavors with our exquisite collection of tea sandwiches. These dainty treats, perfect for afternoon tea parties, bridal showers, or any special occasion, offer a symphony of tastes and textures that will tantalize your palate. From the classic cucumber sandwich to the elegant egg salad and watercress combination, each recipe showcases a unique blend of ingredients, ensuring an unforgettable culinary experience.

Let's cook with our recipes!

CURRIED CHICKEN TEA SANDWICHES



Curried Chicken Tea Sandwiches image

With apples and dried cranberries for color and tang, this dressed-up chicken salad is wonderful on bread triangles or served on a lettuce leaf.

Provided by pattycakes

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 20m

Yield 6

Number Of Ingredients 11

2 cups cubed, cooked chicken
1 unpeeled red apple, chopped
¾ cup dried cranberries
½ cup thinly sliced celery
¼ cup chopped pecans
2 tablespoons thinly sliced green onions
¾ cup mayonnaise
2 teaspoons lime juice
½ teaspoon curry powder
12 slices bread
12 lettuce leaves

Steps:

  • Combine chicken, apple, cranberries, celery, pecans, and green onions in a bowl. Mix mayonnaise, lime juice, and curry powder in a small bowl. Fold mayonnaise mixture into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.
  • Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.

Nutrition Facts : Calories 528.5 calories, Carbohydrate 43.9 g, Cholesterol 46.9 mg, Fat 32.7 g, Fiber 3.5 g, Protein 16.5 g, SaturatedFat 5.6 g, Sodium 539.9 mg, Sugar 15.6 g

CUCUMBER AND LEMONY DILL CREAM CHEESE TEA SANDWICHES



Cucumber and Lemony Dill Cream Cheese Tea Sandwiches image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 12 tea sandwiches

Number Of Ingredients 6

4 ounces cream cheese, at room temperature
2 tablespoons chopped fresh dill
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
6 slices good-quality white bread*
1/3 large English seedless cucumber (about 4 inches), thinly sliced

Steps:

  • In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice. Season the mixture with salt and pepper.
  • Lay the slices of bread on your work service and distribute the cream cheese evenly among each slice, spreading into a thin layer. Arrange the cucumber slices in rows over 3 slices of the bread. Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich. Serve immediately.

CUCUMBER TEA SANDWICHES



Cucumber Tea Sandwiches image

My children wanted to plant a garden, and we ended up with buckets of cucumbers. When I tired of making pickles, I came up with these pretty, little sandwiches. We made 200 of them for a family gathering, and everyone wanted the recipe. -Kimberly Smith Brighton, Tennessee

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 30m

Yield 4 dozen.

Number Of Ingredients 15

1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise
1 tablespoon snipped fresh dill
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
2 large cucumbers, seeded and chopped
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
1/4 cup pimiento-stuffed olives, chopped
1/4 cup minced fresh parsley
12 slices whole wheat bread
Cucumber slices and fresh dill sprigs, optional

Steps:

  • In a small bowl, beat the first eight ingredients until blended. Stir in the cucumbers, red pepper, onion, olives and parsley. Chill for up to 2 hours. , Remove crusts from bread; cut each slice into four triangles. Spread with cream cheese mixture. Garnish with cucumber slices and, if desired, dill sprigs.

Nutrition Facts : Calories 46 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 81mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

CRAB SALAD TEA SANDWICHES



Crab Salad Tea Sandwiches image

I make these sandwiches for showers, weddings, and special family events. I got the recipe from a friend many years ago while attending the wedding of their daughter. They are so delicious, you can't stop at just one. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 1h

Yield 4 dozen.

Number Of Ingredients 13

4 celery ribs, finely chopped
2 cups reduced-fat mayonnaise
4 green onions, chopped
1/4 cup lime juice
1/4 cup chili sauce
1/2 teaspoon seasoned salt
8 cups cooked fresh or canned crabmeat
6 hard-boiled large eggs, chopped
48 slices whole wheat bread
1/2 cup butter, softened
48 lettuce leaves
1/2 teaspoon paprika
Green onions, cut into thin strips, optional

Steps:

  • In a large bowl, combine the first six ingredients; gently stir in crab and eggs. Refrigerate., With a 3-in. round cookie cutter, cut a circle from each slice of bread. Spread each with 1/2 teaspoon butter. Top with lettuce and 2 rounded tablespoonfuls of crab salad; sprinkle with paprika. Garnish with onion strips if desired.

Nutrition Facts : Calories 119 calories, Fat 7g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 265mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

PINEAPPLE SPREAD FOR TEA SANDWICHES



Pineapple Spread for Tea Sandwiches image

This is a requirement at an Southern tea, shower or bridal luncheon. You can top almost any type of bread with this, but Hawaiian bread or a 7 grain is really good. Slice the sandwiches into small triangles to serve.

Provided by Sherrybeth

Categories     Spreads

Time 15m

Yield 2 cups

Number Of Ingredients 3

1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crushed pineapple
3 tablespoons milk

Steps:

  • Combine cream cheese and pineapple, beating until well mixed and fluffy.
  • If this is too stiff to spread, add the milk, a little at a time, until mixture is of spreading consistency.

TEA ROOM CHICKEN SALAD SANDWICHES



Tea Room Chicken Salad Sandwiches image

I just had these at a tea room and they were so yummy!

Provided by Godiva Goddess

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 20m

Yield 12

Number Of Ingredients 12

½ cup sour cream
½ cup mayonnaise
½ teaspoon lemon juice
¼ teaspoon lemon zest
salt and ground black pepper to taste
½ cucumber, cut into matchsticks
½ bunch fresh dill, finely chopped
½ small bunch fresh cilantro, chopped
¼ cup finely chopped fresh chives
1 tablespoon slivered toasted almonds
1 whole roasted chicken, bones and skin removed, meat cut into cubes
12 slices white bread, crusts removed, or as needed

Steps:

  • Mix sour cream, mayonnaise, lemon juice, lemon zest, salt, and pepper together in a bowl until thoroughly combined. Add cucumber, dill, cilantro, chives, and almonds and combine. Add chicken and combine thoroughly with dressing.
  • Create sandwiches with your bread; cut sandwiches into fourths.

Nutrition Facts : Calories 230.1 calories, Carbohydrate 14.1 g, Cholesterol 39.8 mg, Fat 13.2 g, Fiber 0.8 g, Protein 13.3 g, SaturatedFat 3.3 g, Sodium 274 mg, Sugar 1.4 g

CHICKEN SALAD TEA SANDWICHES



Chicken Salad Tea Sandwiches image

Finger sandwiches are always popular for English-style tea or for gatherings. These chicken-apple-walnut sandwiches are unbelievably cheap, tasty, and easy to make with a food processor.

Provided by Isara

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 15m

Yield 20

Number Of Ingredients 8

1 (12.5 fl oz) can white chunked chicken breast, drained
1 large Granny Smith apple - peeled, cored, and cut into small pieces
⅓ cup walnut halves
⅓ cup mayonnaise
½ teaspoon dried basil
¼ teaspoon dried dill weed
1 pinch salt
10 slices good-quality white bread, crusts removed

Steps:

  • Combine chicken, apple, walnuts, mayonnaise, basil, dill, and salt in the bowl of a food processor and pulse until all ingredients are blended together.
  • Spread chicken mixture onto bread and place a slice on top to form a sandwich. Repeat with remaining slices and mixture. Cut sandwiches into quarters and serve.

Nutrition Facts : Calories 106.3 calories, Carbohydrate 8 g, Cholesterol 12.2 mg, Fat 6 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 1 g, Sodium 201.9 mg, Sugar 1.7 g

CUCUMBER TEA SANDWICHES



Cucumber Tea Sandwiches image

Provided by Valerie Bertinelli

Categories     appetizer

Time 25m

Yield 18 tea sandwiches

Number Of Ingredients 10

1 stick (4 ounces) salted Irish butter, such as Kerrygold, at room temperature
2 tablespoons chopped fresh parsley
1 tablespoon chopped chives
1 tablespoon finely minced shallot
1 teaspoon lemon zest plus juice of 1/2 lemon
12 slices brioche bread (1/2-inch slices), crusts removed
24 thin lengthwise slices Persian cucumber (1/4-inch slices)
Kosher salt
3 to 4 small red radishes, thinly sliced into rounds
1 cup frisee, broken into small pieces

Steps:

  • In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest.
  • Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread--it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread.
  • Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.

SOUTHERN TEA SANDWICHES



Southern Tea Sandwiches image

Provided by Kardea Brown

Time 30m

Yield 32 finger sandwiches

Number Of Ingredients 17

One 8-ounce container whipped cream cheese
1 tablespoon minced fresh chives
1 tablespoon thinly sliced green onions
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
3/4 cup mayonnaise, plus more if needed
2 tablespoons minced fresh parsley
2 tablespoons minced shallots
1 tablespoon Dijon mustard
1/2 teaspoon smoked paprika
6 hard-boiled large eggs, peeled and chopped
4 slices bacon, cooked and crumbled
Kosher salt and freshly ground black pepper
1 loaf white bread (about 16 slices)
One 6-ounce package thinly sliced smoked salmon
1/2 lemon
1 Persian cucumber, sliced into 16 rounds about 1/4-inch thick

Steps:

  • For the onion cream cheese: Stir together the cream cheese, chives, green onions and garlic powder in a small bowl. Season with salt and pepper.
  • For the egg and bacon salad: Stir together the mayonnaise, parsley, shallots, mustard, paprika, eggs and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper.
  • For the sandwiches: Place 4 of the bread slices on a cutting board and spread each with about 3 tablespoons of the onion cream cheese in an even layer on one side. Top with a single layer of smoked salmon, squeeze some lemon juice over the salmon and then cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Place a cucumber round on top of each sandwich and arrange on a platter.
  • Place 4 of the bread slices on a cutting board and spread each with about 1/4 cup of the egg and bacon salad in an even layer on one side. Cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Arrange on a platter.

SMOKED SALMON TEA SANDWICHES



Smoked Salmon Tea Sandwiches image

This is one of several kinds of finger sandwiches my wife, Michelle, and I served for an English tea. We planned this fun theme party to celebrate the Queen's birthday in April. -Chuck Hinz, Parma, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 dozen.

Number Of Ingredients 11

1 cup mayonnaise
1 teaspoon dill weed
1 teaspoon minced fresh parsley
1 teaspoon lemon juice
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/2 teaspoon grated lemon zest
Dash ground nutmeg
9 thin slices white sandwich bread, crusts removed
1 package (4 ounces) smoked salmon or lox
Dill sprigs

Steps:

  • In a small bowl, combine the first eight ingredients. Spread over each slice of bread; cut each into four triangles. Top with salmon. Garnish with dill sprigs.

Nutrition Facts : Calories 120 calories, Fat 9g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 259mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

HERBED CHEESE CUCUMBER AND RADISH TEA SANDWICHES



Herbed Cheese Cucumber and Radish Tea Sandwiches image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

4 ounces cream cheese, at room temperature
2 ounces fresh goat cheese, at room temperature
3 tablespoons butter, at room temperature
2 tablespoons grated Parmesan
2 teaspoons freshly squeezed lemon juice
1 small clove garlic, crushed
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill, plus sprigs for garnish
Kosher salt and freshly ground black pepper
6 slices crustless white sandwich bread, cut into quarters
1 Persian cucumber, thinly sliced
4 breakfast radishes, thinly sliced

Steps:

  • Combine the cream cheese, goat cheese, butter, Parmesan, lemon juice and garlic in a small food processor and process until very smooth and light. Transfer to a medium bowl and stir in the chives, parsley and dill. Season with salt and pepper. Refrigerate until chilled but still spreadable, about 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Spread the bread on a baking sheet and bake, flipping the pieces once, until lightly toasted but not colored, about 10 minutes. Let cool.
  • To serve, spread the cheese mixture on the toasts. Top with the sliced cucumber and radishes and garnish with dill sprigs.

PINEAPPLE-CREAM CHEESE TEA SANDWICHES



Pineapple-Cream Cheese Tea Sandwiches image

A great tea party needs two things: great friends and great food. These little sammies are so nice to serve. I love using my little silver multi-layer dishes to display everything I'm serving. These are pretty along side other tea sandwiches. Mighty tasty too!

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 10m

Yield 40 quarter sandwiches

Number Of Ingredients 6

3/4 cup soft butter
1 teaspoon cinnamon or 1 teaspoon nutmeg
20 slices bread, of your choice
1 1/2 cups soft cream cheese
1/2 cup pineapple, finely chopped
1/2 cup finely chopped nuts (for this recipe, I prefer walnuts)

Steps:

  • Combine the butter with cinnamon or nutmeg and spread the mixture over 1 side of each slice of bread.
  • In a small bowl, cream the cream cheese, if necessary, and stir in the pineapple and nuts.
  • Spread the cream cheese mixture evenly over 10 slices of bread and top with the other 10 slices.
  • Remove the crusts and cut.

Nutrition Facts : Calories 96, Fat 6.8, SaturatedFat 3.7, Cholesterol 15.8, Sodium 138.9, Carbohydrate 7.2, Fiber 0.5, Sugar 0.8, Protein 1.8

CUCUMBER AND CREAM CHEESE TEA SANDWICHES



Cucumber and Cream Cheese Tea Sandwiches image

Make and share this Cucumber and Cream Cheese Tea Sandwiches recipe from Food.com.

Provided by Woowoose

Categories     Lunch/Snacks

Time 25m

Yield 20 sandwiches

Number Of Ingredients 7

1/2 English cucumber, unpeeled
2 ounces whipped cream cheese, room temperature
1/2 tablespoon mayonnaise (I use Miracle Whip)
1 pinch garlic salt
1/4 teaspoon fresh dill, finely chopped
5 slices white bread, cut very thin (slice regular pieces in half if you have to)
5 slices whole wheat bread, cut very thin (slice regular pieces in half if you have to)

Steps:

  • Cut cucumber with a mandolin to make very fine slices. Lay slices on paper towels to drain.
  • In a bowl, stir cream cheese, mayonnaise, garlic salt and dill together until smooth.
  • Spread each slice of bread with a layer of the cream cheese mixture. Then lay cucumber slices in overlapping rows on one half of the bread slices. Top with remaining wheat bread slices.
  • Cut crusts from each sandwich and then cut into quarters.

Nutrition Facts : Calories 46.3, Fat 1.6, SaturatedFat 0.8, Cholesterol 3.2, Sodium 90.6, Carbohydrate 6.8, Fiber 0.7, Sugar 0.8, Protein 1.4

CUCUMBER MINT TEA SANDWICHES



Cucumber Mint Tea Sandwiches image

Make and share this Cucumber Mint Tea Sandwiches recipe from Food.com.

Provided by Sharon123

Categories     Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, finely chopped
1/4 cup unsalted butter, room temperature
1/4 cup cream cheese, room temperature
16 slices best-quality white bread (or whole wheat)
salt

Steps:

  • Place cucumber slices between layers of paper towels to remove excess moisture.
  • In a small bowl, combine the mint, butter, and cream cheese; spread on one side of each slice of bread. Lay the cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down.
  • Gently cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
  • Makes 8 whole sandwiches, or 16 halves, or 32 fourths.

TURKEY, GOUDA & APPLE TEA SANDWICHES



Turkey, Gouda & Apple Tea Sandwiches image

Cut into triangles or quarters, these fun mini sandwiches are a tasty addition to an afternoon tea gathering. The cranberry mayo lends an original flavor twist, and the apples give them a sweet-tart crunch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 dozen.

Number Of Ingredients 7

2/3 cup reduced-fat mayonnaise
2 tablespoons whole-berry cranberry sauce
24 very thin slices wheat or white bread, crusts removed
12 slices deli turkey
2 medium apples, thinly sliced
12 thin slices smoked Gouda cheese
4 cups fresh baby spinach

Steps:

  • Place mayonnaise and cranberry sauce in a small food processor. Cover and process until blended. Spread over each bread slice. , Layer the turkey, apples, cheese and spinach over each of 12 bread slices; top with remaining bread. Cut each sandwich into quarters.

Nutrition Facts : Calories 258 calories, Fat 12g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 456mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

CARAMELIZED ONION AND ROAST BEEF TEA SANDWICHES



Caramelized Onion and Roast Beef Tea Sandwiches image

Sweet, caramelized onions and hearty roast beef are a perfect pairing in these delectable tea sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 3 dozen

Number Of Ingredients 8

1 tablespoon unsalted butter
1 tablespoon olive oil
4 large Vidalia onions (about 3 pounds), cut into 1/2-inch dice
4 tablespoons prepared horseradish
8 ounces cream cheese, room temperature
Coarse salt and freshly ground pepper
18 thin slices wheat bread
8 ounces roast beef, thinly sliced

Steps:

  • In a large skillet, heat butter and oil over medium heat. Add onions, and stir to coat; cook, stirring occasionally, until they begin to soften, about 10 minutes. Reduce heat to medium-low; continue cooking, stirring every 20 minutes, until onions are amber colored and completely caramelized, just over 1 hour. Remove from heat, and transfer to a bowl to cool.
  • In a small bowl, mix horseradish and cream cheese; season with salt and pepper. Spread two slices of bread with a thin layer of horseradish cream cheese; cover one with a layer of onions, and top with roast beef and other bread slice. Use a serrated knife to trim crusts and cut into four small squares. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

DEVILED HAM AND PECAN TEA SANDWICHES



Deviled Ham and Pecan Tea Sandwiches image

Deviled Ham and Pecan Tea Sandwiches

Provided by Paul Grimes

Categories     Sandwich     Food Processor     Mustard     No-Cook     Quick & Easy     Lunch     Mayonnaise     Ham     Pecan     Shower     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Soy Free     leftovers

Yield Makes 32 tea sandwiches

Number Of Ingredients 9

1/2 pound cooked ham, cut into 1-inch pieces
1/2 medium onion, quartered
3 large sweet gherkins
1/2 cup pecans,toasted and cooled
2 tablespoons Dijon mustard
1 teaspoon Tabasco sauce
1/4 cup mayonnaise
16 slices firm white sandwich bread
Garnish: chopped parsley and pecans

Steps:

  • Pulse all ingredients except bread in a food processor until finely chopped and combined well.
  • Spread ham mixture (1/4 cup per sandwich) between slices of bread. Discard crusts, then cut sandwiches into triangles.

BACON-AND-EGG SALAD TEA SANDWICHES



Bacon-and-Egg Salad Tea Sandwiches image

A tea sandwich becomes breakfast or lunch-worthy thanks to hard-boiled eggs and bacon.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 3 dozen

Number Of Ingredients 10

6 large hard-boiled eggs, peeled and finely chopped
1/2 cup mayonnaise
2 1/2 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
6 slices bacon (about 5 ounces), cooked and coarsely chopped
1/2 teaspoon hot-pepper sauce, such as Tabasco
Coarse salt and freshly ground black pepper
5 tablespoons unsalted butter, room temperature
18 thin slices white bread
1/4 cup finely chopped chives

Steps:

  • Place chopped eggs in a medium bowl. Add mayonnaise, mustard, cayenne, and bacon; stir to combine. Add hot-pepper sauce, and season with salt and pepper.
  • Thinly spread butter on two slices of bread; cover one slice with egg salad, and top with other slice. Use a serrated knife to trim crusts and cut into four squares. Dip one edge in chopped chives. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

HAM AND EGG TEA SANDWICHES



Ham and Egg Tea Sandwiches image

Provided by Sandra Lee

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

6 large eggs
2 tablespoon mayonnaise
1/4 teaspoon paprika
1 tablespoon chopped fresh dill
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise
1 tablespoon spicy brown mustard
1 tablespoon pickle relish
1 tablespoon finely chopped onion
1 stalk celery, finely chopped
1 tablespoon chopped fresh parsley
1/2 pound deli ham, sliced thick, diced
Kosher salt and freshly ground black pepper
6 slices wheat bread
6 slices white bread

Steps:

  • For the egg salad: Start by hard boiling your eggs. Put your eggs in cold water in a medium saucepan, place on the stove, and bring to a boil. Turn the stove off, cover the saucepan with a lid, and after 15 minutes run them under cold water. Peel the shells from the eggs (reserve 2 whole eggs for Round 2 Recipe Nicoise Salad with Lemon Garlic Vinaigrette) and chop.
  • In another bowl, stir together the mayonnaise, paprika, dill, and salt and pepper. Add the chopped eggs and gently toss.
  • For the ham salad: In a medium bowl, whisk together the mayonnaise, mustard, pickle relish, onion, salt, pepper, and parsley. Add the celery and half the ham (reserve remaining half for Online Round 2 Recipe Ham and Cheese Breakfast Burrito) and toss to coat. Set aside.
  • For the sandwiches: Cut off the crusts from the wheat and white bread. On a clean surface, place 1 slice white bread down and top with half the egg salad. Top that with 1 slice wheat bread and spread half the ham salad on top. Top with 1 slice white bread. Slice crosswise into triangles. Repeat, alternating the white and wheat bread as the beginning slice, until you have made 4 sandwiches.

ROAST BEEF AND HORSERADISH TEA SANDWICHES



Roast Beef and Horseradish Tea Sandwiches image

Provided by Food Network Kitchen

Categories     appetizer

Time 5m

Yield 12 sandwiches

Number Of Ingredients 6

1 cup sour cream
3 tablespoons prepared horseradish, well drained
2 teaspoons salt
24 mini slices rye bread
Freshly ground black pepper
6 thin slices (about 6 ounces) roast beef, halved

Steps:

  • Stir the sour cream, horseradish and salt together in a small bowl.
  • Using a butter knife or offset spatula, spread the horseradish cream on 1 side of each rye slice. Put 1 slice of roast beef on 12 of the pumpernickel slices. Finish each sandwich with a grind or two of pepper and the remaining bread. Arrange the sandwiches on a serving platter and serve immediately.

Tips:

  • Use the freshest ingredients possible for the best flavor.
  • Make sure the butter is softened to room temperature before mixing it with other ingredients.
  • If the mixture is too dry, add a little more milk or cream.
  • If the mixture is too wet, add a little more flour or bread crumbs.
  • Spread the mixture evenly on the bread and cut the sandwiches into desired shapes.
  • Serve the sandwiches immediately or wrap them in plastic wrap and refrigerate for later.

Conclusion:

Tea sandwiches are a classic and versatile finger food that can be enjoyed for any occasion. With a variety of fillings to choose from, there's sure to be a tea sandwich that everyone will love. So next time you're looking for a quick and easy snack or appetizer, give tea sandwiches a try!

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