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English Tea Sandwiches Recipe

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★★★★★

4.7 from 105 reviews

These classic English Tea Sandwiches offer a delightful variety of finger foods perfect for afternoon tea or elegant gatherings. Featuring four distinct flavors—Cranberry Chicken, Cucumber Dill, Smoked Salmon, and Egg Salad—each sandwich is crafted with fresh ingredients and presented in small, crustless slices for a refined touch.

Ingredients

Scale

Cranberry Chicken Sandwich

  • 3 chicken breasts (boneless)
  • 3 tablespoons olive oil
  • ¼ teaspoon thyme
  • Salt, to taste
  • 2 oz cranberries
  • 1 tablespoon mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 sprig watercress
  • 6 slices potato bread

Cucumber Dill Sandwich

  • ½ large cucumber
  • 4 oz cream cheese (softened)
  • 1 pinch salt
  • Lemon zest (from 1 lemon)
  • Dill, chopped (about 1 tablespoon)
  • 6 slices potato bread

Smoked Salmon Sandwich

  • 1 package smoked salmon (approximately 4 oz)
  • 2 oz cream cheese (softened)
  • ½ cucumber
  • Dill, chopped (about 1 tablespoon)
  • 1 pinch salt
  • 6 slices pumpernickel bread

Egg Salad Sandwich

  • 4 hard-boiled eggs
  • 2 tablespoons butter (softened)
  • 1 tablespoon mayonnaise
  • 1 pinch paprika
  • Chopped watercress (about 1 tablespoon)
  • 6 slices potato bread

Instructions

  1. Cranberry Chicken Sandwich Preparation: Preheat the oven to 350°F (175°C). Season the chicken breasts with olive oil, salt, and thyme. Bake the chicken for about 30 minutes until cooked through. Remove from oven and let cool. Once cooled, shred the chicken into roughly 1 ½ inch pieces.
  2. Prepare Cranberry Mixture: Halve the cranberries and mash them in a bowl to release their juices. In another bowl, mix mayonnaise and Dijon mustard until smooth. Combine the mashed cranberries, shredded chicken, and mayonnaise-mustard mixture thoroughly.
  3. Assemble Cranberry Chicken Sandwich: Lightly butter each slice of potato bread. Spread the cranberry chicken mixture over the bread, then add a layer of fresh watercress. Trim the crusts off the sandwiches, then cut into rectangular finger sandwich pieces.
  4. Cucumber Dill Cream Cheese Preparation: Chop fresh dill and combine it with the softened cream cheese, lemon zest, and a pinch of salt to create a flavorful spread. Set aside.
  5. Assemble Cucumber Dill Sandwich: Slice cucumber paper-thin. Spread the cream cheese mixture generously over the potato bread slices, then layer the cucumber slices on top. Remove crusts and cut into rectangular pieces.
  6. Assemble Smoked Salmon Sandwich: Spread the same cream cheese mixture prepared for the cucumber sandwiches onto pumpernickel bread slices. Layer thinly sliced cucumber followed by smoked salmon on the bread. Cut a small circle out of the sandwich for visual appeal.
  7. Garnish Salmon Sandwich: Transfer some cream cheese mixture to a piping bag and pipe a dollop onto each sandwich circle. Garnish each with a small dill sprig for an elegant finish.
  8. Prepare Egg Salad: Peel and mash the hard-boiled eggs in a bowl. Add softened butter, mayonnaise, paprika, and chopped watercress. Mix thoroughly until combined.
  9. Assemble Egg Salad Sandwich: Lightly butter the potato bread slices. Spread the egg salad mixture evenly on the bread. Trim off crusts and cut the sandwiches into rectangular finger pieces for serving.

Notes

  • Use very thin cucumber slices for a delicate texture in the cucumber and salmon sandwiches.
  • Removing sandwich crusts adds to the traditional aesthetic of tea sandwiches.
  • Chilling the cream cheese mixture before spreading can ease application and prevent bread from tearing.
  • To make mashed cranberries less tart, make sure to mash thoroughly and balance with Dijon and mayonnaise.
  • All sandwiches are best served fresh on the day of preparation to maintain freshness.

Keywords: English tea sandwiches, finger sandwiches, cranberry chicken sandwich, cucumber dill sandwich, smoked salmon sandwich, egg salad sandwich, afternoon tea snacks

Find it online: https://chefmilacook.com/english-tea-sandwiches-recipe/