Introduction

English tea sandwiches are delicate, flavorful bites perfect for afternoon tea or light gatherings. This recipe features four classic varieties: Cranberry Chicken, Cucumber Dill, Smoked Salmon, and Egg Sandwiches, each offering a unique taste experience.

The image shows a white plate with a floral and gold pattern holding five tea sandwiches and a small round sandwich. The small round sandwich has a dark brown seeded bread base, topped with a layer of green cucumber slices, a layer of cream cheese, and a smooth, orange smoked salmon slice with a small dollop of cream and dill on top. The five tea sandwiches include three triangular sandwiches made with white bread: one has an egg salad filling with yellow and white chunks, another has a creamy chicken salad with green lettuce and red cranberries, and the last one has cucumber and cream cheese. Two rectangular sandwiches made with brown whole wheat bread have a filling of cucumber and cream cheese with dill. The plate is placed on a soft pink cloth, and the background is a white marbled surface with a blurred second plate of similar sandwiches. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ large cucumber
4 oz softened cream cheese
lemon zest
1 pinch salt
chopped dill
6 slices potato bread
1 package smoked salmon
2 oz cream cheese
6 slices pumpernickel bread
4 hard boiled eggs
2 tablespoons softened butter
1 tablespoon mayonnaise
1 pinch paprika
3 boneless chicken breasts
¼ teaspoon thyme
3 tablespoons olive oil
2 oz cranberries
1 sprig watercress
1 tablespoon mayonnaise
2 teaspoons Dijon mustard
6 slices potato bread

Instructions

Step 1: For the Cranberry Chicken Sandwich, preheat oven to 350°F (175°C). Season chicken breasts with olive oil, salt, and thyme. Bake about 30 minutes until cooked through. Let cool, then shred chicken into roughly 1½ inch pieces.
Step 2: Halve cranberries and smash them in a bowl. Mix mayonnaise and Dijon mustard in a separate bowl, then combine with cranberries and shredded chicken until well incorporated.
Step 3: Butter slices of potato bread. Spread chicken mixture on each slice and add a layer of watercress. Trim off crusts and cut into rectangles.
Step 4: For the Cucumber Dill Sandwich, chop dill and combine with softened cream cheese, lemon zest, and a pinch of salt.
Step 5: Slice cucumber paper-thin. Spread the cream cheese mixture on potato bread slices, add cucumber slices on top. Remove crusts and cut into rectangles.
Step 6: For the Smoked Salmon Sandwich, spread the same cream cheese mixture onto pumpernickel bread slices. Add a layer of cucumber slices and then smoked salmon.
Step 7: Cut a circle out of each sandwich. Transfer some cream cheese mixture into a piping bag, pipe a small dollop on top, and garnish with a dill sprig.
Step 8: For the Egg Sandwich, mash hard boiled eggs in a bowl. Chop watercress and add it along with butter, mayonnaise, and paprika to the eggs. Mix until combined.
Step 9: Butter potato bread slices, spread the egg mixture evenly. Trim crusts and cut sandwiches into rectangles.

Tips & Variations

Use a vegetable peeler to get ultra-thin cucumber slices for a delicate texture.
Swap watercress with fresh arugula for a peppery twist.
Try different bread types like white, rye, or whole wheat depending on your preference.
Chill the sandwiches before serving to make them easier to cut and handle.

Storage

Store assembled sandwiches covered in the refrigerator for up to 1 day for best freshness. Keep sandwiches in an airtight container to prevent drying out. Reheat is generally not recommended as tea sandwiches are best served chilled or at room temperature.

How to Serve

A white floral plate holds five finger sandwiches and one round sandwich. The five finger sandwiches each have three layers of bread with different fillings: one with dark brown bread and cucumber slices in white cream, one with light bread filled with yellow egg salad, and another with light bread containing green lettuce and red berries. The round sandwich has a dark, seeded bread base, topped with a white cream layer, thinly sliced green cucumbers, and a layer of bright orange smoked salmon, finished with a small green herb on top. The plate rests on a soft pink cloth, with a white marbled surface underneath, and a metal fork on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these sandwiches ahead of time?

Yes, you can prepare sandwiches several hours ahead and refrigerate them, but best eaten within a day to maintain freshness and avoid sogginess.

What’s the best way to slice cucumbers thinly?

Using a mandoline or a vegetable peeler gives paper-thin, even cucumber slices that are perfect for tea sandwiches.