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Help! Need fabulous tea sandwich recipes!!

I'm throwing a Mother's Day tea for the mom's in my family and need some tea sandwich recipes. I've never made tea sandwiches before - so any tips and tricks to make the recipe a success are appreciated! I'd like to do at least 4, maybe 5 varieties.

I'm looking to do...

chicken salad (found a good sounding recipe on epicurious - so I think I'm good there.)
cucumber
red beet
carrot ?? (anyone know of a carrot tea sandwich recipe? - my sister says she's had something like this before in a tea house... but wasn't sure of what else was in it)

All suggestions are very much appreciated!

TIA

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  1. I made tea sandwiches for a friend's baby shower recently. One suggestion, if you can, get the bread sliced lengthwise, makes sandwich assembly faster and you waste less time cutting crusts.

    Cucumber: I just softened cream cheese and mixed in some fresh dill and topped with thinly sliced cucumbers.

    Carrot: this recipe http://whatscookingamerica.net/Sandwi... has been discussed here and works well, I add raisins for a bit of sweetness...

    Beet: I'm not familiar with, hopefully someone else chimes in (:

    btw Barefoot Contessa has an excellent smoked salmon tea sandwich recipe too. :)

    1 Reply
    1. re: maplesugar

      Smoked salmon tea sandwiches....yum!

    2. Depending on how much time you want to spend, I like making bread in these shaped canape containers (hearts and flowers):

      http://www.amazon.com/SCI-Scandicraft...

      I bought mine from Sur la Table. At the risk of sounding like Martha Stewart, you can also use those molds to cut cheese, or even use them to mold things like savory mousses. As sandwiches go, smoked salmon mousse w/ capers is popular. You could top the cucumber with that. Egg salad and watercress. Curry chicken (or something else curry since you're already having chicken, maybe curried egg salad).

      1. A really traditional cucumber salad is made with thinly sliced cucumber, butter, a little salt, and maybe some watercress. No reason you have to be traditional, of course. For example, I like to make tea sandwiches with pumpernickel bread (definitely not traditional!), which is very thin, and can support just about any filling.

        I made some tea sandwiches for a party several years ago, and a British friend told me they were good, but not authentic because there was too much filling! Just in general, Brits don't put as much stuff in their sandwiches as Americans do. And with tea sandwiches it's a good idea not to load them up with a lot of filling because it makes them harder to cut into neat pieces.

        My other main piece of advice is not to make them too much in advance. Prepare the fillings and cut the crusts off the bread, and then assemble them as near to the time they're going to be eaten as possible.

        2 Replies
        1. re: jlafler

          That's a great hint about assembling right before eating. Soggy bread is never good, plus some ingredients need to be refrigerated but never the bread.

          1. re: jlafler

            jlafler is right. We don't overstuff our sandwiches in Europe. Nor is "afternoon tea" exactly a common occurrance in the UK.

            However, my wife took me for tea to a local hotel as a birthday treat a while back. Sandwiches were:

            Smoked salmon - just one layer
            Chopped egg/mayo/cress
            Cucumber - again a thin layer
            Cream cheese - might have had thin slices of radish.

            If you needed a fifth, then I'd suggest ham and mustard (thin layer - not US proportions)

            And don't forget to cut the crusts off.

          2. Two nice ones I have done, though not for quite a while, are smoked gouda sandwiches and cucumber. I believe the gouda was just grated cheese and mayo, spread on bread, cut into triangles or rounds. Smear one edge (or all around if round) with butter and dip in finely chopped parsley. For the cucumber, peel and slice very fine; salt the slices and let them sit on a tray to drain for several hours. Once drained and patted dry, put slices on crustless bread, cut and smear one side with sour cream then dip in minced fresh chives.

            Enjoy!

            1. Not at all sure about authenticity just one who chows down:
              I adore carrots with arugala, which would add a lot of flavor to the carrot, perhaps on little raisin breads with a thin layer of cream cheese.
              Perhaps your beet could go with a mild goat cheese topped with a touch of dill weed. Best bread with that.....rye or mini-baguettes?
              How about sea-salted radishes, parsley, and feta on mini pitas? Or a more french approach - sea-salted radishes, thin spread of butter, on mini-baguettes? Actually, the little white breads would be tasty with all above I imagine. Great idea for a party and hope it goes really well!