How Many Finger Sandwiches Per Person?

Plan three to four finger sandwiches per person when serving with a salad as a main dish. If you are incorporating finger sandwiches into an appetizer party menu, you will need one to two of each sandwich per person, depending on the time of day and length of the event.

How many fingers do you put on each type of Sandwich?

  • I allow one finger of each type of sandwich per person. Each sandwich makes three fingers. For our recent afternoon tea for three adults (we’re on lockdown!), we made one of of each type of sandwich. Effectively, we had about one and half sandwiches each.

How many sandwiches do I allow per person for afternoon tea?

Usually consisting of a selection of teas, freshly prepared finger sandwiches, scones, cakes and pastries with all the trimmings, a light Afternoon Tea should allow for 4 sandwiches, 2 scones and 2 cakes (of different varieties) per person.

Can you make finger sandwiches the night before?

Most sandwiches can be prepared up to a day ahead, and refrigerated in an airtight container. To prevent the bread from drying out, cover the sandwiches with a sheet of wax paper and a damp paper towel. Uncover sandwiches just before serving.

What size should finger sandwiches be?

Trim the crusts first, and then divide the sandwich length into six or seven portions (depending on the length of the loaf). As a general rule, each sandwich should be “two fingers thick”.

What is the best bread to use for finger sandwiches?

What is the best bread to use for tea sandwiches? Most of the fillings call for a soft white bread, while stronger flavors like smoked salmon pair nicely with a stronger bread like pumpernickel. Whole wheat bread is perfectly acceptable but the main thing is to use fresh bread, nothing approaching stale.

How much bread do I need for 100 sandwiches?

How many loaves of bread do you need to make 100 sandwiches? The answer, according to our calculator, is: 12 — assuming your 100 sandwich consumers are all adults or hungry kids!

Does tin foil keep sandwiches fresh?

Tinfoil is great for keeping your sandwich from drying out, and it’s also good for keeping warm sandwiches warm. One drawback to using tinfoil is that it can react with acidic foods (such as tomatoes) to create an unappetizing—but harmless—blue residue.

What are the most popular sandwich fillings?

Five of the most popular sandwich fillings for everyday occasions:

  • Cheese.
  • Ham and cheese.
  • Ham salad.
  • Sausage.
  • Cheese and onion.
  • Egg mayonnaise.

How many sandwiches are in a loaf of bread?

The experts over at Bread Newbie state that in every standard loaf of sandwich bread, there are between 20 and 24 uniform slices. Sometimes specialty bread such as Texas Toast will boost up the size of each slice, leaving you with around 16 per bag, even though the overall volume of the loaf is the same.

What are the 5 types of sandwiches?

Top 19 Types of Sandwiches

  • Chicken Sandwich. Sandwiches are commonly eaten for breakfast – they’re pretty popular.
  • Egg Sandwich.
  • Seafood Sandwich.
  • Roast Beef Sandwich.
  • Grilled Cheese.
  • Ham Sandwich.
  • Nutella Sandwich.
  • Grilled Chicken Sandwich.

Why are sandwiches cut in triangles?

Cutting the sandwich into triangles gives the cheese more room to run out the middle before you’ve gotten to the second half. Rectangles are blocky and inelegant, but they increase your chances of keeping the cheese inside the sandwich long enough to get it into your mouth.

What is the meaning of open faced sandwich?

Definition of open-faced sandwich US.: a piece of bread that is covered with meat, cheese, etc.: a sandwich made with no bread on top.

How many finger sandwiches are in a loaf of bread?

Each loaf will make about 40 small sandwiches, so judge how much bread to order accordingly. – The morning of your sandwich-making day, put out butter and cream cheese you plan to use for your sandwiches to let it soften. Nothing is worse than trying to spread hard butter on soft bread.

How do you cut a sandwich without squashing it?

[The] most important factor when cutting a sandwich is the knife. Make sure it is a sharp bread knife (with smooth serrations). Hold the sandwich firmly, without squishing, across where you intend to cut, and with a gentle sawing motion, cut away.

Finger Sandwiches – The Easiest Party Food with endless Possibilities

Finger sandwiches may be made with any sandwich filling or spread and are always a hit with the crowd. You won’t go wrong if you serve these tried-and-true favorites to your guests. So delicate, so light, and yet so refined. Despite this, you are free to consume them as much as you like. wonderful for everybody and everyone! Finger Sandwiches with a Twist: More Recipes Popular Sandwich Recipes for a Get-Together Buffet

All About Finger Sandwiches

These delightful snacks, which are also known as tea sandwiches, miniature sandwiches, or little sandwiches, are simple to prepare, serve, and devour.

  • Plan on around 3-4 finger sandwiches per person if serving a buffet-style meal. While shopping for sliced bread, look for a loaf that is thin and broad in width. Bread will be simpler to slice into fingers as a result of this.
  • It is OK to use any sliced sandwich bread
  • However, think about using minicroissants, brown and serve dinner rolls, excellent mini hamburger and hot dogrolls that have been split in half
  • Make round shapes out of the bread by cutting it using a big cookie cutter. After the sandwiches have been assembled, cut them. It is most effective when filled with chicken, egg, or tuna salad. Make a large number of sandwiches rather than a single one at a time. All of the bread pieces should be laid out in pairs before assembling the sandwiches
  • Before adding the filling, apply a thin coating of margarine or softened butter all the way around the edge of the bread pieces to prevent them from becoming soggy later. This is in addition to any other spreads, such as mayonnaise, that you may use.
  • Do not overfill the pastry
  • Instead, distribute the contents all the way to the edge. Chop fillings such as chicken or beef into tiny bits to ensure that the mixture sticks together well. Taking the crusts off the bread gives for a more attractive display. After combining the components, cut the crusts. Using strong, dark bread or rolls, make little “open-faced” finger sandwiches for your guests.

Plans Should Be Made Ahead of Time

  • Moisture-rich fillings such as chicken or tuna salad can be made up to 2 days ahead of time. Make certain that the filling is not too wet. Make the sandwiches a day ahead of time
  • Sandwiches should be made without removing the crust or cutting into fingers. Store in a container made of plastic or glass. Between each layer of the sandwiches, place sheets of wax paper or dry paper towels to prevent them from sticking together. Sandwiches can be prepared up to 2 hours ahead of time. Maintain a cool environment. Up to 1 hour ahead of time, you can prepare sandwiches using ingredients such as lettuce, cucumber, and tomato
  • Sandwiches are better when served at a temperature that is somewhat colder than room temperature.

Finger Sandwiches with a Twist: More Recipes

Finger Sandwich Recipes

Finger Sandwiches with Roasted Beef and Horseradish This recipe makes 30 finger sandwiches. 2 tablespoons mayonnaise (optional) 2 tablespoons horseradish sauce that has been made white, whole wheat, or brown bread, or a combination of white, whole wheat, and brown bread roast beef, thinly cut, 1/3 of a pound 3 tablespoons melted butter, preferably room temperature Combine the mayonnaise and horseradish in a small bowl. 5 pieces of bread should be spread with the horseradish-mayonnaise combination.

Spread a small layer of butter on the remaining bread pieces and place the meat on top, buttered side down.

Each sandwich should be divided in half, then each half should be cut into three equal fingers.

Omit the horseradish sauce as an alternative.

6 flour tortillas (about 6-inches in diameter) 1 8-ounce jar of softened cream cheese with pineapple 1/4 cup toasted pecans, finely chopped 1/8 teaspoon nutmeg or pumpkin pie spice (ground or ground) 1 package thinly sliced ham (approximately 6 ounces) (about 18 slices) Arugula leaves are a kind of lettuce (optional) Combine the cream cheese, nuts, and spice in a small mixing basin.

  • Spread equal portions of the cream cheese mixture over the tortilla, spreading it to within 1/2 inch of the edge of the tortilla.
  • If you’re using arugula, sprinkle a few leaves on top.
  • To serve, remove the plastic wrap and cut the wraps in half.
  • minced or thoroughly chopped 1/2 tablespoon parsley 1/4 cup or more mayonnaise is recommended.
  • In a large mixing bowl, combine the shrimp, shallots, lemon juice, parsley, mayonnaise, and spices.
  • Taste and season with salt and pepper to your liking.
  • Add the remaining bread pieces on top.

Remove crusts off the dish with a sharp knife.

Refrigerate until ready to serve.

This recipe makes around 25 tiny hamburgers.

Also, thinly sliced baguettes are a good option.

Gently incorporate the meat, onion, Worcestershire sauce, ketchup, salt, and pepper in a large mixing bowl until well blended.

Each ball should be flattened and shaped into burgers; gently press your thumb into the center of each burger to create an indentation (this will prevent burger from misshaping during cooking) Place on a baking sheet with a rim and bake for approximately 10 minutes, or until golden and firm.

Place the burger on the bottom half of the bun.

For buffet serving, toothpicks can be used to hold the pieces together.

Prepare Ahead of Time Burgers can be formed up to 1 day ahead of time.

Uncooked burgers can be freezer for up to one month if they are made ahead of time.

TOPPINGSYou may put whatever you like on a standard burger, as long as it is not sliced thinly or split into little pieces: Mini gherkins that have been thinly sliced romaine lettuce leaves cut into thin ribbons onions, green onions, or garlic that has been coarsely chopped Tomato sauce, mustard, and mayonnaise are added in little amounts.

  • The recipe may easily be doubled.
  • Vegetables should be included.
  • Drain any extra liquid, making sure that the veggies are completely dry.
  • Season with salt and pepper to taste as necessary.
  • Keep the dish at room temperature.

1 boneless, skinless chicken breast that has been cooked and diced finely (about 2 cups) (Packaged, pre-cooked chicken breast strips may be used in place of the raw chicken breast strips.) 1/2 tablespoon currants, or chopped golden raisins, if available 1/4 cup finely chopped onions (around 1/4 cup) 1 rib celery stalk, coarsely chopped 10-12 mini-croissant rolls (about) Dressing a half cup of basic yogurt 1 tablespoon mayonnaise (optional) to taste 2 tablespoons curry powder, or as desired 1 tbsp freshly squeezed lemon juice Season with salt and freshly ground black pepper to taste.

  1. a half-tablespoon Dijon mustard is a kind of mustard that comes from France.
  2. In a small mixing bowl, whisk together all of the dressing ingredients.
  3. Refrigerate for at least 20 minutes after covering with plastic wrap.
  4. Croissants that have been split.
  5. For buffet serving, toothpicks can be used to hold the pieces together.

Variation: Sandwiches with chicken and pecan salad served on little croissants 2 cups cooked chicken breasts, coarsely diced finely chopped celery (about a third of a cup) a half cup of pecans, chopped finely a third of a cup of mayonnaise To taste, season with salt and freshly ground black pepper.

  1. Follow the above assembly instructions to make this delectable filling.
  2. Finger Sandwiches in the Mediterranean Style This recipe makes 30 finger sandwiches.
  3. Cover with plastic wrap and let aside for 1 hour.
  4. Using a spatula, spread hummus equally across all 10 pieces of bread.
  5. Season with pepper and cilantro or parsley, if desired.
  6. Using a serrated knife, cut off the crusts.
  7. Smoked Turkey Tea Sandwiches with Arugula are best served cold.

a third of a cup (packed) arugula leaves that have been roughly chopped 1 tablespoon shallot, finely chopped 1 tablespoon fresh parsley, finely chopped lemon peel (about 1/2 teaspoon shredded) 1 dozen thin slices of firm white sandwich bread, with the crusts removed 10 ounces smoked turkey breast, thinly sliced In a small mixing bowl, combine the mayonnaise, chopped arugula, shallot, parsley, and lemon peel.

  • Season with salt and freshly ground pepper.
  • Make a thin layer of mayonnaise mixture on each slice, distributing it evenly.
  • Using a diagonal slice, cut each sandwich into quarters.
  • Hard-boiled eggs (36 total) 2 1 and a half cups mayonnaise 1/2 cup pickle relish (optional) Season with salt and freshly ground black or white pepper to taste.
  • Combine the other ingredients and whisk them into the eggs.
  • Refrigerate.
  • Sandwich Spread for a Hurry This recipe makes enough for 100 finger sandwiches, which may be prepared on sandwich bread and split into smaller pieces.
  • 8 ounces of butter 14 cup half-and-half or light cream (optional) 1 1/2 teaspoons Dijon mustard (or yellow mustard) 3 cups mayonnaise (optional) half-cup dill pickle relish or sweet pickle relish Lightly whip the butter on high speed until it becomes light and fluffy.

Pour in the cream and stir well. Fold in the other ingredients until everything is well-combined. Spread on meat or cheese sandwiches to make them more filling. Recommendations for Further Reading

Favorite Finger Sandwiches for a Luncheon

Your group will rediscover the delights of sharing a small repast on a beautiful afternoon when presented with this delightful finger sandwich variety. The flavors in these tiny finger sandwiches are intense, and they always bring a festive touch to luncheons. Most sandwiches may be made ahead of time and stored in an airtight container in the refrigerator for up to a day. To keep the bread from drying out, wrap the sandwiches in a sheet of wax paper and a moist paper towel to prevent them from drying out.

Recipes for Finger Sandwiches RELATED: When serving finger sandwiches alongside a main dish salad, allow three to four finger sandwiches per person.

  • Preparing the sandwiches by freezing the bread slices until solid makes it simpler to chop them into little pieces
  • After the sandwiches have been filled, remove the crusts from the bread using a long serrated knife to ensure that the sandwiches have nice edges. As a sandwich filler, you can use your favorite cheese spread. Allowing the cheese to soften at room temperature will make spreading it much easier. Tortillas filled with vibrant spinach and sun-dried tomatoes serve as a colorful base for inventive tea sandwiches. Spread the filling on one side of each tortilla so that it is evenly distributed. Wrap the tortilla securely in plastic wrap and place it in the refrigerator. Tea sandwiches are made from small prefabricated loaves of thinly sliced party breads, which are great for tea time. There’s no need to trim the crust
  • Simply cover it with the filling, top it, and cut it in two across the grain. We prefer to combine light-colored rye or sour dough bread with dark-colored pumpernickel bread to create a visually appealing sandwich. Look for these little loaves of bread in the deli department of your local grocer.
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Donna Florio and Mary Allen Perry contributed to this article.

How to make tea sandwiches: Pinwheels, triangles, squares and fingers

Everyone enjoys savoring little nibbles of classic tea sandwiches because they are so delectable and flavorful. Even though they look difficult to create, these tea sandwiches are simple to put together and may be made ahead of time. Sandwiches in the shape of pinwheels Cut 5 slices of white or whole wheat sandwich bread into Pullman-style slices by trimming the crusts. Pullman style sandwich loaf (ask bakery to cut sandwich loaf horizontally, or in Pullman form). Flatten the slices with a rolling pin to make them a little thinner.

  1. 1 asparagus spear (or 2 young gherkins) should be placed along one short end of each.
  2. Wrap each roll securely in plastic wrap to prevent it from unraveling.
  3. Trim the ends of each roll with a serrated knife, then cut each roll into six slices.
  4. Curried Egg Salad on a Pinwheel Sandwich (recipe).
  5. Place the remaining slices on top and softly push them down.
  6. Remove the crusts with a sharp knife.
  7. This recipe yields 32 pieces.
  8. Using a sharp knife, cut each sandwich into quarters.
  9. Finger Sandwiches with Pimiento Cheese Spread (recipe for Square Sandwiches) Sandwiches should be made in the same manner as the Triangle Sandwiches above.

This recipe yields 32 pieces. A recipe for Tuna Olive Salad on a Finger Sandwich Are you throwing a party? Making a shower menu for 16 ahead of time is simple, and our bite-sized appetizers, sandwiches, and sweets are sure to impress everyone on your guest list. Tea sandwich sage advice:

  • For every individual, allow 4 to 6 sliced sandwich pieces. Select only the highest-quality bread. End slices should never be served. Putting the bread in the freezer before cutting and spreading it makes handling it much simpler. No matter what the filling is, the bread should be gently buttered before being sliced. Before spreading butter, allow it to come to room temperature first. Sandwiches will not go limp and mushy as quickly if the butter is smeared all the way to the edge of the bread. Cut the crusts off the bread using a long, sharp knife after constructing the sandwiches (not before). This helps to keep everything more organized. Cut each sandwich into thirds or quarters, or in half diagonally, to prevent the sandwiches from becoming soggy or soggy-looking. Alternatively, cookie cutters can be used to cut out ornamental shapes.

More information may be found at: To view four more tea sandwich recipes and variations from The Canadian Living Test Kitchen, as well as step-by-step photos, please visit their website.

Afternoon Tea Sandwiches (Cucumber, Egg and Cress, Smoked Salmon)

If you want to have a full afternoon tea experience, you’ll need a selection of tea sandwiches to satisfy your cravings. Even though they are equally as vital, the savory finger sandwiches are one of the most enjoyable aspects of afternoon tea and are often skipped over by guests. You may always experiment with something more imaginative and non-traditional, but this selection of afternoon tea sandwiches is a great example of British tradition. It was originally published in June 2011, but it has been updated with new recipes, photos and content since then.

  1. When it comes to afternoon tea, you’ll find finger sandwiches, scones, and sweets, whereas high tea will have meat, fish, and egg dishes to satisfy your craving for something substantial.
  2. Afternoon tea sandwiches are the first formal meal served as part of an afternoon tea buffet.
  3. Although tea party sandwiches have become more creative in recent years, with more robust and unusual fillings, it is important to remember that the classics remain classics for a reason.
  4. Cucumber, egg, and cress, as well as smoked salmon, are among the classics.

Ingredient notes

  • Using plain white or whole wheat sliced sandwich bread for your English tea sandwiches can make your sandwiches taste even better. If you are preparing two to three sandwich kinds (as you should be for an afternoon tea service), I would propose that at least one of the sandwich varieties be made with a different colored bread than the rest of the sandwiches. Alternatively, pumpernickel is a fantastic choice, particularly for smoked salmon sandwiches
  • Butter: If you’re making afternoon tea sandwiches, you should absolutely butter your bread (the only exception is if you use cream cheese instead). It fulfills an extremely vital function. Butter serves as a type of glue to hold the filling and bread together, as well as a barrier to prevent the bread from becoming soggy from the filling. It also enhances the flavor of the dish! You may use either salted or unsalted butter, however for the purpose of this recipe, salted butter is preferable since it tastes better. You may use unsalted butter instead of salted butter to give it a little kick of flavor. I recommend buying European-style salted butter, such as Kerrygold, for the best results, however Aldi also sells excellent Irish butter at a very low price. Cucumber: English cucumbers, also known as hothouse cucumbers or seedless cucumbers, are the ideal cucumbers to use in cucumber sandwiches since they are the least bitter. They are long and thin-skinned, and they have a slender build. For a different aesthetic, you may use a vegetable peeler to peel alternate bands of skin off the cucumber if you want to experiment. Cress is a sort of edible plant from the cabbage family that is available in a number of different variations. Garden cress or mustard cress, if available, can be substituted with watercress, which is the most commonly seen kind in the United States. Watercress is not usually readily available in American stores, so if you are unable to locate it quickly, you may need to inquire in the vegetable area. Locally in Rhode Island, I’ve found it in Whole Foods, StopShop, Dave’s Market, and Good Fortune Supermarket, among other places. If you are unable to locate any varieties of cress, you might use arugula, which has a mild peppery flavor that is close to cress, though it is not quite the same
  • Smoked salmon: There are a plethora of different forms of smoked salmon available on the market. For these English tea sandwiches, I recommend using smoked salmon in the Scottish way. Unlike Norwegian smoked salmon or lox, which may be overpowering in such delicate finger sandwiches, this salmon has a gentler flavor.

How to make cucumber sandwiches

Using a mandoline or a sharp knife, finely slice the cucumber once it has been peeled. Place cucumber slices on a paper towel, gently salt the cucumber slices, and then cover with another paper towel to keep the cucumber slices from drying out. Allow it to sit for about 20 minutes to allow the excess moisture from the cucumbers to be absorbed into the batter. In a small mixing bowl, whisk together the soft salted butter, chopped herbs, and lemon zest until well combined. 8 pieces of bread should be spread with a thin coating of lemon herb butter.

Place the remaining slices of bread, buttered side down, on top of the filling.

How to make egg and cress sandwiches

Hard-boiled eggs, mayonnaise, salt, and pepper are mashed together in a large mixing bowl. If preferred, add a dash of Dijon mustard or curry powder to taste. The mustard will provide a subtle flavor to the egg salad, resulting in a very classic-tasting dish. The curry powder (which is, in its own right, quite British) will change it into a curried egg salad, which will be a wonderfully delightful dish for anyone who like curry! 4 pieces of buttered bread should be used to distribute the mixture.

Place the cress on top of the dish and top with the remaining 4 pieces of bread, buttered side down. Remove the crusts from the sandwiches and then cut them into four squares or quarters, three rectangles or fingers, or diagonally into two triangles or half with a serrated knife.

How to make smoked salmon sandwiches

Combine soft cream cheese, finely chopped red onion, chopped capers, lemon juice and zest, and salt and pepper to taste in a blender until smooth. 8 pieces of bread should be spread with a thin coating of the onion-caper cream cheese. 4 pieces of bread should be topped with sliced salmon, and the remaining slices of bread should be covered with cream cheese side down. Remove the crusts from the sandwiches and then cut them into four squares or quarters, three rectangles or fingers, or diagonally into two triangles or half with a serrated knife.

Expert tips and FAQs

Maintain a clean tea towel or a moist paper towel over your prepared sandwiches as you work in order to prevent them from drying out while you build the remaining sandwiches. Make a few different cuts in your English tea sandwiches to give each one a distinct appearance. I used an aserrated knife to cut each of my three sandwich variations into a distinct shape: squares, rectangles/fingers, and triangles. To make them even more interesting, you may use cookie cutters to cut them into different shapes.

  1. Regardless of the option you choose, you will end up with scraps.
  2. Sandra Gordon, a British acquaintance who lives in the United States, shared with me a great tried-and-true trick for keeping afternoon tea sandwiches.
  3. It truly is a marvel of engineering.
  4. They had the freshness of freshly baked cookies!
  1. Crumble up a piece of parchment or wax paper into a ball and place it somewhere safe. Drain the water out of it by holding it under the faucet
  2. Repeat under the faucet with extra water after gently shaking it off (water will splash). Shake it out one more, and then lay your completed afternoon tea sandwiches on the moist parchment paper to set. Fold the parchment paper over to contain the sandwiches (you may stack them if necessary), and then tuck the edges underneath the sandwiches. Refrigerate the parcel containing the sandwiches that have been individually wrapped. I recommend putting it in an airtight container first, especially if you plan on storing it in the refrigerator for a long period of time or overnight. Instead of wrapping everything in one large parcel, if you have a lot of tea party sandwiches, you might want to wrap them in a few smaller ones to make them easier to wrap and store.

When serving afternoon tea, how many sandwiches should I allow each person? It is recommended that you offer around 4 afternoon tea sandwiches per person. If one makes three different sandwich variations, these sandwich recipes should be enough to feed six people. Using this method, you will get 24 triangles (or more pieces if you cut your sandwiches into fingers or squares), which is enough for 4 triangles each person. You could serve four people with just two variations if you made them. What is the best way to cut sandwiches for afternoon tea?

As a result, they’ll have lovely, crisp edges.

Cut with a delicate sawing motion, taking careful not to move any of the filling as you cut (carefully hold it in place on the sides if necessary).

Other recipes to enjoy with tea

  • The Ritz of London’s Afternoon Tea Scones
  • Rock Cakes
  • Aargauer Rüeblitorte (Swiss Carrot Cake)
  • Zebra Cake with Chocolate Glaze
  • Vanillekipferl (Austrian Vanilla Crescent Cookies)
  • Russian Pirog with Apricot Preserves

Great afternoon tea experiences around the world

  • There’s Le Bristol in Paris, France
  • TeaSympathy in New York City, USA
  • Alice’s Tea Cup in New York City, USA
  • The Grand Floridian’s Garden View Tea Room in Walt Disney World, USA
  • And a plethora of other tea rooms across the world.

Have you tried this recipe?

Please rate the recipe using the stars on the recipe card below and/or write a review in the comments area lower down the page. Thank you. You can also find me on social media, where you can find me on Facebook, Instagram, and Pinterest!

Cucumber Tea Sandwiches:

  • 12 a cucumber (hothouse or seedless) from England
  • Salt
  • 75grams (2.6 ounces / 5 tablespoons + 1 teaspoon) salted butter, at room temperature (if using unsalted butter, add a touch of salt)
  • A pinch of ground black pepper
  • Finely chopped fresh herbs, such as basil, chives, dill, or thyme (use your favorite mix or simply select one)
  • 1 teaspoon finely chopped fresh garlic
  • White sandwich bread cut into 8 pieces
  • 12 teaspoon coarsely grated lemon zest

Egg and Cress Tea Sandwiches:

  • 4 hard-boiled eggs, peeled and finely chopped/mashed
  • 3 tablespoons mayonnaise
  • 12 teaspoon Dijon mustard OR curry powder (optional)
  • 4 hard-boiled eggs, peeled and finely chopped/mashed SALT and freshly ground black pepper are essential ingredients. 8 slices white sandwich bread, lightly buttered on one side with soft salted or unsalted butter (about 3 to 4 tablespoons)
  • 1 cup watercress, baby mustard cress, or garden cress (leaves picked off the stems, stems discarded)
  • 1 cup feta cheese (about 3 to 4 tablespoons)
  • 1 cup sour cream (about 3 to 4 tablespoons)
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Smoked Salmon Tea Sandwiches:

  • 2tablespoonsfinely sliced red onion
  • 1tablespooncapers,drained and finely chopped
  • 150grams (5 12 ounces) cream cheese at room temperature 1 12 tablespoons freshly squeezed lemon juice
  • 1 teaspoon finely shredded lemon zest
  • 8 slices whole wheat (wholemeal) sandwich bread or pumpernickel bread
  • 200 grams (7 ounces) sliced smoked salmon (ideally Scottish style)
  • 1 teaspoon finely grated lemon zest

Cucumber Tea Sandwiches:

  • Using a mandoline or a sharp knife, finely slice the cucumber once it has been peeled. You’ll need a total of 36 slices. Place the cucumber slices on a paper towel, gently salt the cucumber slices, and cover with another paper towel to keep them from drying out. Enable for approximately 20 minutes to allow for the absorption of any extra moisture from the cucumbers
  • In a small mixing bowl, whisk together the soft butter, herbs, and lemon zest until well combined. Prepare the bread by spreading a thin coating of lemon-herb butter on each piece. Place 9 cucumber slices in equal rows on top of each of the four pieces of buttered bread. Place the remaining slices of bread, buttered side down, on top of the salad. Remove the crusts from the sandwiches and then cut them into four squares or quarters, three rectangles or fingers, or diagonally into two triangles or half with a serrated knife.

Egg and Cress Tea Sandwiches:

  • Combine the egg, mayonnaise, mustard or curry powder (if using), salt, and pepper in a mixing bowl or a masher. 4 pieces of buttered bread should be used to distribute the mixture. Place the cress on top and the remaining 4 pieces of bread, buttered side down, on top of that. Remove the crusts from the sandwiches and then cut them into four squares or quarters, three rectangles or fingers, or diagonally into two triangles or half with a serrated knife.

Smoked Salmon Tea Sandwiches:

  • Combine the soft cream cheese, onion, capers, lemon juice and zest, and salt and pepper to taste until smooth. On each of the 8 slices of bread, spread a thin layer of the onion-caper cream cheese on top. 4 pieces of bread should be topped with sliced salmon, then the remaining slices of bread should be covered with cream cheese side down
  • Remove the crusts from the sandwiches and then cut them into four squares or quarters, three rectangles or fingers, or diagonally into two triangles or half with a serrated knife.
  • The number of servings for this recipe is based on the assumption that you will be creating all three tea sandwich variants. Using this method, you will get 24 triangles (or more pieces if you cut your sandwiches into fingers or squares), which is enough for 4 triangles each person. Only two of the variations would be enough to feed four people if you made them both. In order to calculate the nutritional information, we used an average from creating all of the sandwiches, removing the crusts, and then splitting them into 6 portions. Maintain a clean tea towel or a moist paper towel over your prepared sandwiches while assembling the remaining sandwiches
  • This will prevent the sandwiches from drying out as you work. If you truly want to make next level tea sandwiches, use salted butter that is imported from Europe. However, Aldi sells a fantastic version at a very low price, and I prefer Irish butter such as Kerrygold
  • In order to give the cucumber a distinct look, try peeling it with a vegetable peeler in alternate stripes to give it a different aspect. For the Egg and Cress: The mustard will impart a light taste to the egg salad, which will result in a very classic-tasting egg salad. The curry powder (which is, in its own right, quite British) will change it into a curried egg salad, which will be a wonderfully delightful dish for anyone who like curry! Even while I enjoy all versions, I think the curried version is my personal favorite of the two. To prepare tea sandwiches ahead of time, follow these steps: When you use this method for storing food, it will taste as if it was newly prepared even the next day.
  • Crumble up a piece of parchment or wax paper into a ball and place it somewhere safe. Hold it under the faucet for a few minutes to soak it up. Repeat under the faucet with extra water after gently shaking it off (water will splash). Shake it out one more, and then lay your completed afternoon tea sandwiches on the moist parchment paper to set. Fold the parchment paper over to contain the sandwiches (you may stack them if necessary), and then tuck the edges underneath the sandwiches. Refrigerate the parcel containing the sandwiches that have been individually wrapped. I recommend putting it in an airtight container first, especially if you plan on storing it in the refrigerator for a long period of time or overnight. Instead of wrapping everything in one large parcel, if you have a lot of tea party sandwiches, you might want to wrap them in a few smaller ones to make them easier to wrap and store.

610 kcal|45 g carbohydrate|20 g protein | 40 g fat|18 g saturated fat | 6 g polyunsaturated fat | 11 g monounsaturated fat | 212 mg cholesterol | 700 mg sodium | 87 mg potassium | 1 g fiber | 5 g sugar *All nutritional information has been calculated by a third party and should be regarded as approximations. The actual nutritional value will vary depending on the brands and measuring techniques employed, as well as portion sizes and other factors.

Planning an afternoon tea menu

The following articles may be of interest: ” Afternoon tea with a faun ” and ” Tea sandwich cutting tips ” The several “courses” that make up a traditional English afternoon tea The following is the standard recipe for a typical afternoon English tea, however there are many variations on this theme:

  1. Four to six variations of finger sandwiches with savory fillings (four to six finger sandwiches per person)
  2. Whatever is available from the repertoire of “bready” goods that are not themselves particularly sweet but are typically served with jams or honey, such as scones (which are the most common now), crumpets, toasted bread, toasted tea cakes, or muffins (as opposed to sweet American-style cakey muffins)
  3. Finally, something sweet from the cake line, generally an assortment if you are having tea “outside,” with pâstisserie items like as éclairs or lemon tartlets to compliment the classic English cakes on the menu. I’d want to add some exceptional biscuits to this list. Despite the fact that this is not a traditional course and certainly not a separate “course,” I usually include some salad and fruit garnishes, sometimes a salad of leaves and edible flowers, sometimes a slaw or other raw vegetable preparation (in which case a fork is required, making it unsuitable for finger-food-only teas), and sometimes crudités or even just a few cherry tomatoes.

Instead of attending an afternoon tea party where one is presented with the three-tiered tea-stand that invariably arrives at the table piled high with sandwiches, scones/cream/jam, and cakes and pastries, I prefer the sight of a homely tea table arranged with a whole cake or two (one plain, one fancy), as well as plates of small sandwiches and scones that people can help themselves to, buffet style.

A tea party with unapologetically gorgeous tablecloths and mismatched china is exactly the type of event I enjoy throwing for my friends.

If there are too many of us for a sit-down event and we decide to have a stand-up garden party, I put out the tea cups for everyone to select from and have them take turns pouring the tea from the pot, essentially “being mother” to my guests.

On such occasions, I usually get a wonderful sense of being transported back in time (our village hall, for example, was built before the First World War and its dinnerware was last replaced in the 1950s — qualities I appreciate about it and wouldn’t alter, despite the fact that I may be in the minority).

  1. Afternoon tea, whether it’s straightforward or simple, served in a group or alone, is a delightful thing to have when one has the time.
  2. As they say, there is no greater prescription for wanting than doing, so if you are craving an hour or two of teatime tranquility, consider organizing a party for a few close friends and making a pleasant event out of it.
  3. Please remember that the beautiful teas of costume theatre and 19th-century literature were performed with the assistance of staff — a full battery of chefs and maids – so please don’t feel like you have to do everything alone!
  4. This is one of those occasions where little servings are perfectly acceptable.
  5. The conventional “three course” formula has less of the savory and more of the sweet, with the savoury taking precedence over the sweet.

A more balanced meal is preferred by me; hence, I would add some foliage and/or a savory scones or cheese dish to the mix to slightly raise the amount of savory to sweet ingredients. In terms of sheer numbers. I normally allow the following for a small afternoon tea:

  • Approximately four tiny sandwiches per person (2 or 3 types)
  • 1 average or 2 small scones: always one with cream and jams/honey
  • Occasionally one savoury variety
  • 1 average or 2 small muffins
  • 1 or 2 pieces of cake/pastry (if 2, one rich, one simple)
  • A few salad and fruit garnishes (lettuce, cherry tomatoes, celery, cucumber, strawberries, etc.)
  • 1 or 2 glasses of wine
  • 1 or 2 pieces of cake/pastry (if 2, one rich, one simple)

According to the laws of proportion and balance, persons have about three different savoury tastes and three different sweet preferences. Aside from this, I would incorporate one of the following for a more substantial tea and/or for serving bigger groups:

  • Devilled eggs
  • A quiche or other whole savoury tart, puff pastry feuilleté or frittata that can be made ahead of time and served at room temperature
  • A hot cauliflower cheese casserole, Welsh rarebit, or other cheesy casserole
  • Or a plate of anchovies-on-toast, leeks-on-toast, or mushrooms-on-toast, placed under the grill just before everyone is ready to help themselves
  • Or a plate

Sandwiches need more labor than a quiche or casserole and must be prepared closer to the time of serving; therefore, unless I have help, I prefer to add a make-ahead dish in lieu of increasing the number of sandwiches. Concerning the cake The Victoria sponge is the most well-known of the traditional English cakes created for afternoon tea: a light two-layer cake with jam and, occasionally, buttercream or whipped cream filling, and a fine dusting of sugar on the top and sides. Such a freshly made “sugared” cake, according to Constance Spry, in her delightfully opulent descriptions of tea time from the viewpoint of the 1950s, would frequently be served alongside another cake, a “plum” cake – what would today be recognized as a fruit cake: dense, rich, and long-lasting.

  • On such occasions, I enjoy a seed cake or pound cake, as well as anything more ornately embellished with fresh flowers (seeSeed cake and story).
  • However, if I’m only hosting a small group of guests for tea, I’d pick one unique cake to serve as the sweet centerpiece, with nothing else competing for attention.
  • 1.
  • Cucumbers from the garden with borage blossoms and herb butter Three-citrus salmon with dill and lemon mayonnaise, prepared at home Rare roast beef served with horseradish cream and watercress is a delectable treat.
  • With cream and two jams: blackcurrant and strawberry rose, scones are served.
  • Rose lemonade with mint is a refreshing drink.

Tea for eighteen in the traditional English afternoon tea house: Three tea-sandwiches are served: Baguette rounds stuffed with radish and cucumber and topped with salty herb butter a fried egg with cress squares on a white loaf of bread Triple-decker finger sandwiches made with curried chicken and chutney Tart with celery, stilton, and sage Salad de celery shaved with rocket and a dressing of lemon Lettuce leaves with edible blooms, cherry tomatoes, and spring onions are also good options.

  1. Scones with cream and raspberry jam, or scones with honey-ginger-apricot conserve are two options.
  2. a cake made with seeds Lemon drizzle cake or lemon curd tarts are both delicious options.
  3. Southern-inspired tea for a group of twelve people: Tomato “baskets” filled with homemade ham spread and pickle relish.
  4. Sandwich triangles with melted cheddar and red pepper Devilled eggs are deviled eggs that have been deviled in some way.
  5. Chive butter is used to make small muffins.
  6. “Millionaires” made of caramel and pecans Tea with mint and strawberries served over ice 4.
  7. A combination of jarlsberg and sweet pepper Frikadeller topped with fried onions and pickle slices.

Waffles with sour cream and strawberry jam, a traditional Norwegian dish Toscakaka (Swedish sponge cake) with almond caramel on top Coffee and a selection of teas are available. See also ” Tea sandwich cutting tips ” and ” Afternoon tea of a faun ” for more information.

How many sandwiches do I need for 100 guests?

According to, you should offer at least 120 sandwiches to feed 100 guests. Despite the fact that many individuals just eat one sandwich, some may consume more than one. Expect to be able to feed around 100 people with 120 sandwiches and still have plenty of food left over. According to our calculator, the answer is 12 — assuming that your 100 sandwich customers are all adults or hungry children. In addition to the number of individuals mentioned above, how many people does a loaf of sandwiches feed?

Filling for 40 full-size sandwiches (approximate yield).

To make use of this food amount chart, do the following:

Food Type Approximate Amount for 50 Servings Serving Size Per Person
Beef, Ham, Turkey, deli sliced 4 lbs, in total 2 slices (about 1 oz)
Cheese, deli sliced 3 lbs. slice
Bread 4 loaves (22-24 slices per loaf) slices
See also:  How To Pack Nuggets For School Lunch?

Can you tell me how much lettuce I’ll need for 100 sandwiches? List of ingredients for the menu

Serving = 1 sandwich each 25 100
OR Rolls (1 each) 30 105
Mayonnaise (1 tablespoon (.5 ounce) serving) 12.5 fl. ounces 50 fl. ounces
Mustard (1/2 tablespoon (.25 ounce) serving) 6.25 fl. ounces 25 fl. ounces
Lettuce (1/15 of a head of lettuce each) 2 heads 7 heads

Sandwich Event Planner-Ellen’s Kitchen

The variety of sandwich events available ranges from a stand-up tea to a picnic with sandwiches. It’s possible that you’re putting together a graduation party or a Super Bowl party. In addition, it is popular, may be relatively simple to plan and prepare, is simple to consume, and is easy to clean up after eating. Unfortunately, it is an expensive lunch option, and for an all-day event, sandwiches must be discarded and new ones must be distributed every two hours, making it a time-consuming process.

Preparation can only be done one day ahead of time, trays must be refrigerated and cannot be stacked, and leftovers cannot be frozen after they have been used.

Providing the buns and bread separately from the ingredients and allowing the diner to build the sandwich is one method of simplifying the preparation of a sandwich meal.

The fillings should only stay at room temperature for two hours, so make sure your serving bowls are large enough to accommodate this time frame.

Serving Choices

Preassembled sandwiches must be stored carefully in order to maintain their moisture, and they cannot be salvaged once they have been on the table for a couple of hours or more. Because it takes time to assemble a sandwich, a self-serve sandwich bar is most typically appropriate for teenagers or for casual occasions such as sports rallies when time is not a constraining factor. Sandwich events may be made more affordable by adjusting the service and menu options. Box lunches are the most restrictive in terms of portion management, as they limit both the size and the quantity of sandwiches.

Even with self service, you may portion out each 2 ounce amount of meats into a fold of deli paper, much like they do at a prominent fresh sandwich restaurant that serves fresh sandwiches.

The majority of folks will just take one. As a general rule, self service produces less trash than traditional methods.

Save Meat: Expand Your Menu

There are also other options for reducing meat intake by broadening the sandwich menu design options available. The most apparent is to provide at least one sandwich filling that is not made with meat. You may serve baked beans or soup as an accompaniment; it only takes 5 big crockpots (or 1 1/2 Nesco roasters) to serve soup or beans to 100 individuals. A hefty appetizer, such as chili con queso or 7 layer bean dip served with crackers or chips, will help to minimize the number of sandwiches consumed.

  1. You can serve at least one hefty side dish with your meal.
  2. Serve a relish tray with roughly 2 ounces of vegetables and 1 1/2 teaspoons of heavy dressing each person, for a total of around 12 pounds of produce.
  3. Place your breads, soups, and sides in front of the meats in the self-service line before proceeding to the counter.
  4. Sandwich desserts that include large cookies or bar cookies, fresh fruit, and frozen delights are delicious.

Stop Soggy Sandwiches

For preassembled sandwiches, select the fillings that suit your schedule needs. It takes one person about 4 hours to assemble 100 fancy sandwiches, including making the filling.Make meat sandwiches no earlier than 1 day ahead.Make filled sandwiches with spreads and cream cheese sandwiches for the same day, or within 24 hours, if possible. Spread soft butter or mayo in a thin layer all the way to the edge of the bread no matter what kind of filling.Mix sandwich fillings on the dry side, just loose enough to spread.Tomatoes and pickles are real “sog sisters”.If possible, serve them on the side and let the eaters put them on.You can even do this in a box lunch, and it looks nice in the little baggie with a couple of carrot curls. Slice tomatoes vertically up and down instead of into the more common horizontal slices; they release less juice.While slicing, scrape away most of the tomato seeds.They can go into your stock pot along with end pieces. Drain both pickle slices and tomato slices as well as washed lettuce on paper towels before assembling into sandwiches. If you have doubts about how long a sandwich will be good, make up some test sandwiches and check it out. You can order specialty breads and rolls from any good bakery at very little extra cost. Small cocktail sandwich rolls are about 10 per pound, “turkey rolls” are 5 per pound, hamburger rolls are 4 per pound, sourdough, Kaisers or hoagies about 3 per pound. Croissants or mini croissants are beautiful at weddings and receptions. Fresh “Pullman loaves” have flat tops and a tight texture and are especially easy to work with for tea sandwiches.Ellen’s Kitchen Sandwiches for 100

Premade closed sandwiches self serve
Allow at least 120 sandwiches for each 100 guests 1 pound shaved deli meat makes 5 regular sandwiches or 8 light sandwiches1 pound regular sliced meat such as turkey, brisket or corned beef makes 3 1/2 to 4 sandwiches 1 gallon sandwich filling (recipes below) makes about 30 sandwiches
To add cheese (1 ounce serving) 7 pounds, presliced add a pound if you have to slice by hand
Bread or rolls 14 pounds loaf breadOR120 rolls
Sandwich CombosSelf Serve
Ham/cold cuts (2 ounce serving) 14 pounds
Cheese (1 oz serving) 7 pounds
Bread or rolls 11 pounds loaf breadOR 100 rolls
Ham/cold cuts (3 ounce serving) 24 pounds
Cheese (1 1/2 oz serving) 10 pounds
Bread or rolls 17 pounds loaf breadOR160 rolls
Big sandwich or teen hoagie mealself serve
Ham/cold cuts (4 ounce serving) 32 pounds
Cheese (2 ounce serving) 14 pounds
Bread or rolls 22 pounds loaf breadOR180 regular rolls OR 120 hoagie rolls
Where the table shows ham or cold cuts, this is pre-sliced one ounce slice.For hand-sliced roasted meats, you will use up to twice as much, or more if you do not have a carving person and the diners carve for themselves.
Chicken, Tuna, or Egg Salad
luncheon salad(1 cup serving) 6 gallons
reception(1/2 cup serving) 3 to 4 gallons
sandwich mealself serve (1 cup for 2 sandwiches) 7 to 8 gallons
Bread or rolls 14 pounds loaf breadOR120 rolls
Open Face Sandwiches
small openface tea sandwiches, fingers or rolls 24 dozen pieces single slice such as cheese toast 12 dozen slices 1 1 1/2 pound loaf makes 16-20
hot sandwiches with gravy 1 per person1 1/2 pound loaf makes 16-20 2 1/2 ounces ready to eat meat plus 1/4 cup gravy per person
Sandwich Fixings for Self Serve Sandwich BarUse All
7-10 heads of lettuce cored rinsed and broken for sandwiches,12-14 pounds tomatoes sliced,one gallon total sliced olives, pickles and peppers, 10 big red or sweet onions (7 pounds) thin sliced and soaked overnight in the refrigerator in water with a few tablespoons of sugar added. mayonnaise, 2-3 quarts and/or butter, 2-4 pounds soft mustard, 18 ounces to 2 1/2 quarts ketchup, 80-112 ounces double for French fries pickle relish, 3 quarts sauerkraut or slaw on sandwiches, 2 qallons For coney sauce for 100 or hot dog chili for 100, see these recipes:Coney sauce and Hot Dog/Nacho chili, which is also great for chili cheese fries.

Mini Sandwiches for Party

The perfect snack for kids’ lunchboxes, little sandwiches are also wonderful for breakfast, parties, baby showers, and picnics, among other occasions. These easy ham and cheese sandwiches, which can be made in 10 minutes, are a success at any event! When it comes to appetizers on a budget, these sandwich on a stick bits should be at the top of the list.

How to make mini sandwiches with ham and cheese

Three pieces of bread are required to produce 12 of these finger sandwich appetizers. One side of each sandwich should be spread with a combination of cream cheese and mustard, while the other should be topped with cheese, ham, and lettuce leaves. Then, using the second slice of bread, repeat the layers a second time – cheese, ham, lettuce leaves, and lastly the final slice of bread. All that’s left to do is cut it into 12 pieces and then repeat the process with the remaining components until everything is finished.

  1. Using a sharp knife, cut the pre-made sandwich in two.
  2. As a result, it is much easier to cut through them.
  3. How to keep tiny sandwiches fresh for longer periods of time The easiest method to store them is in an airtight container until you’re ready to use them for serving.
  4. In contrast, if you are not intending on creating a huge quantity of these small sandwich bits, I recommend making them right before serving.
  5. Some pointers on how to make the tastiest finger sandwiches You can use any type of sandwich bread you choose.
  6. Make sure to use the kind and type of mustard that you and your guests enjoy.
  7. It doesn’t matter what kind of sliced cheese you use — Cheddar, Mozzarella, Gouda, or Edam are all excellent choices.

For one thing, it was sliced very thinly – nearly paper-thin – and I knew that with the amount of bread I had, you wouldn’t be able to tell you were eating it.

Baby lettuce leaves (I purchase the pre-packaged ready-to-eat mixed leaves) are a good substitute.

If you choose, you may substitute various types of lettuce.

Don’t forget about Mini Cucumber Sandwiches and Ham and Pickle Roll Ups as wonderful appetizer sandwiches as well; give them a try!

There are various things that will influence this, including the age of your attendees (kids will eat less than adults), the time of day, and the length of your party (if you have one).

If you are simply planning on creating these sandwiches on a stick, you should plan on preparing 4 pieces per person every hour, according to the recipe.

For example, let us say you decide to cook three or four party items, and you decide to make Slow Cooker Spinach Dip,Pear Pomegranate Salsa, and Olive Stuffed Cheese Balls.

Alternatively, you may create a smaller quantity — example, a test batch to determine whether your guests would appreciate your finger sandwiches.

If you answered yes, you will include them on your menu again the next time, either increasing the quantity or substituting something else. I hope it makes sense to you and that it will assist you in making plans for your next party or family reunion. More party food dish ideas may be found at:

  • Among the appetizers are Caprese Salad Bites, Air Fryer Chicken Wings, Pretzel Pizza Bites, and Wasabi Deviled Eggs.

Preparation time: 15 minutes 15 minutes is the whole time allotted.


  • 4 tablespoons softened cream cheese
  • 4 teaspoons mustard (see note 1)
  • 6 slices of bread (see note 2)
  • 6 slices of Cheddar cheese (see note 3)
  • 8 slices of deli ham (see note 4)
  • 6 slices of sour cream (see note 1)
  • 6 slices of sour cream (see note 2)
  • 6 slices of sour cream (see note 3)
  • 6 slices of sour cream (see note 4)
  • 6 slices of Please refer to note 5 for Baby Lettuce Leaves.


  1. Cream the cream cheese and mustard together until smooth in a mixing basin. 3 pieces of bread should be placed on your work surface. Spread a thin coating of the cream cheese mixture on each (you should use approximately a quarter of the mixture). To assemble, take two slices of cheddar and layer them on top of one piece of brie. In a separate bowl, combine 1 or 2 slices of ham (see note 4) and mix well. Cover with a second layer of bread and top with cheese (I just use 1 slice here), ham, lettuce, and the final slice of bread to complete the sandwich (spread side facing down). Slightly press down on the keyboard. Repeat the same with the remaining three slices. Each sandwich should be cut in half. Insert 6 toothpicks into each side and cut around them with a sharp knife. Out of one half, you will receive 6 mini sandwiches
  2. Out of one sandwich, you will get 12 tiny sandwiches (check the process pictures for better understanding). The toothpicks restrict the contents from sliding around and make it simpler to cut the little sandwiches
  3. By inserting them before cutting Place them on a serving platter and serve immediately


  1. Mustard- once again, use whichever mustard you like. I used a traditional French mustard recipe. I used crustless white bread for the bread. You may purchase any type of bread you like – it can even have a crust, which you will remove yourself. It can also be made with whole grains
  2. Any sliced cheese would suffice. Red cheddar is my personal fave. Mozzarella, Gouda, and Edam cheeses are other excellent alternatives
  3. Our local grocery carries ham that has been finely sliced (almost paper-thin). If you choose a thick ham, I recommend using only one slice per layer rather than two
  4. Baby lettuce leaves—I purchase the pre-packaged ready-to-eat mixed leaves, which are quite tasty. If you choose, you may substitute various types of lettuce. It takes only 10 minutes to produce 24 tiny sandwiches, making them a very quick meal. If you want to prepare them ahead of time, you will need to keep them in an airtight container in the refrigerator for up to 3 days. Otherwise, the top layer of bread will get dry. You might prepare them the night before, but for the best results, I recommend only a few hours beforehand.

Nutrition Information:

1Serving Size (in grams): Calories:64 4 g of total fat 2 g of saturated fat 0 g of Trans Fat 1 gram of unsaturated fat Cholesterol:12mg Sodium:180mg Carbohydrates:4g Fiber:0g Sugar:1g Protein:4g


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