How To Cut Finger Sandwiches?

What are the best recipes for finger sandwiches?

  • Directions In a bowl combine all ingredients except the bread; cool egg filling to room temperature, cover and chill for 5 hours or up to 24 hours. Lightly butter one side of the 22 slices slice of bread. Spread about 2 heaping tablespoons egg filling over 11 slices of bread. Top with 11 slices of bread. Cut each sandwich into 4 finger sandwiches.

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”.

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.

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 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.

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.

Why chefs say you should always cut your sandwich diagonally?

Harris says the diagonal cut exposes more of the interior of the sandwich, “and by exposing the interior, it engages more of your senses before you take the first bite. “It’s more revealing, almost like a burlesque dancer,” he says.

Why do diagonally cut sandwiches taste better?

So, why do people actually prefer diagonally-cut sandwiches? The most likely answer, according to a “rectangle vs. triangle sandwich debate” on NPR’s All Things Considered, is that the triangular shape allows for maximum exposure to flavors due to the increased surface area of its more flavorful ingredients.

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 do you keep your finger sandwiches from getting soggy?

To ensure that sandwiches stay soft as they are assembled, place them in a shallow pan with a lightly damp kitchen towel or paper towel and wax paper. Cover with another layer of waxed paper and another lightly damp towel (emphasis is on lightly, as you don’t want your sandwiches to get soggy.)

How do you keep a sandwich from getting soggy?

To keep sandwiches from getting mushy, protect the bread from any wet ingredients by putting large pieces of lettuce in between the bread and the other fillings on both the top and bottom pieces of bread.

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 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.

What are two methods used to prepare hot wrap sandwiches?

The wrap is then baked, fried, or grilled. An alternate method is to place flatbread on a heated griddle, cover it with a spread, top it with a hot precooked filling and then roll it tightly.

How to Cut Finger Sandwiches

Kimlong-creations/iStock/GettyImages Finger sandwiches provide a delicate touch of refinement to any meal with their small size. As an aperitif, as an appetizer before lunch or dinner, or as part of a buffet meal, you can offer them with an elegant tea or as a light snack. Finger sandwiches provide an excellent opportunity to express yourself creatively. It is possible to use uncommon sandwich contents such as cucumber, watercress, raisins, goat cheese, curry, smoked salmon, cream cheese, and olives in your sandwich preparation.

Spread a very thin coating of butter or margarine on a slice of bread to make a sandwich.

To finish the sandwich, place a thin layer of the toppings on the bread, spreading them all the way to the sides of the bread.

This procedure should be repeated for each sandwich you create.

  • Cut as little as possible off the bread, and do it carefully to prevent crushing or ripping the loaf of bread.
  • Using two diagonal slices, cut each sandwich into four triangles to make triangle-shaped finger sandwiches (see illustration).
  • This will result in the formation of four squares.
  • References Resources Morgan O’Connor has been writing professionally since 2005, and she holds a bachelor’s degree in English.

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 asparagus spear (or 2 young gherkins) should be placed along one short end of each.
  • Wrap each roll securely in plastic wrap to prevent it from unraveling.
  • Trim the ends of each roll with a serrated knife, then cut each roll into six slices.
  • Curried Egg Salad on a Pinwheel Sandwich (recipe).
  • Place the remaining slices on top and softly push them down.
  • Remove the crusts with a sharp knife.
  • This recipe yields 32 pieces.
  • Using a sharp knife, cut each sandwich into quarters.
  • 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.

Tips for cutting tea sandwiches

(See also “Planning an afternoon tea menu” and “Afternoon tea of a faun” for further information.) Making tea sandwiches for a large group of people, or even a small group of people, may be tedious job. Aside from that, sandwiches should be prepared as near to serving time as feasible, ideally no more than two hours ahead of time. Keep them in the fridge, tightly wrapped in cling film or in airtight containers, until approximately 20 minutes before you want to serve them. Don’t keep them out for more than two hours, especially if it’s hot outside, for reasons of food safety.

I.

Because a loaf has greater resilience than a narrow slice, it prevents the bread from ripping when it is brushed with butter.

  1. A amount of softened butter (unsalted if you are using a salty filling) or whatever you wish to spread on the bread before you start making the filling should be ready.
  1. Take a complete loaf of bread that is robust enough to be sliced extremely thinly, but leave the crusts on it so that it may be served whole. Cut off the end crust using a sharp serrated knife and lay it away for use in the next day’s bread crumbs
  1. Butter the cut end of the loaf all the way around, including the corners. Don’t start by slicing
  1. Prepare to use the ready-buttered slice by cutting it off as thinly as possible and setting it aside
  1. Repeat the process with a second slice, and continue in this fashion, buttering and slicing thinly, until you have a sufficient number of buttered slices. Don’t be concerned if your loaf becomes more and more uneven as you work your way through it. Simple: just keep slicing thinly and following the shapes of your loaf as you go! Make no attempt to compensate by slicing more thickly in order to achieve a straight cut. Whatever the shape or size of the loaf of bread, you can still build a delicious sandwich that flattens out precisely – even if it is uneven in the first place. If you make the slices too thin in certain spots, you may pat them down with a paper towel.
  1. Assemble your buttered slices and spread them with the filling of your choice, spreading it almost all the way to the edges.
  1. Assemble your greased slices and spread them with the filling of your choice, spreading it almost to the edges.

II. To prepare a large number of triple-layered sandwiches.

  1. Purchase a good, sturdywhole, unslicedloaf (white, brown, or whatever color you want) and refrain from slicing it. A flat top is preferable for this function, although it is not required. Trim the crusts from the entire loaf, including the top, bottom, and both ends and sides, so that you have a bare rectangle of crust-free bread that is as even as possible all the way around. The top of your loaf may have a domed shape
  2. Simply cut it off and save the scraps for bread crumbs for another day.
  1. Place the bread, which is now crustless, on its side and lengthwise. Cut it lengthwise into three “planks” of similar thickness, much as you would if you were slicing a long thin cake into three equal layers, and set them aside. If you find it useful, you may use toothpicks to set out guidelines for yourself.
  1. Distribute the filling on two of the boards, covering them completely and extending them beyond their borders.
  1. Make a rectangle “cake” by reassembling the three layers and spreading filling between the two inner layers. Ensure that the contents are well arranged around the edges, and trim the sides of the entire assembly if necessary to make them seem neat and tidy
  1. Afterwards, slice the entire rectangle into thin individual sandwiches, just as you would if you were slicing a loaf of bread as you normally would. Cut them to the thickness or thinness you choose for the sandwich, taking care to ensure that it will hold together without breaking apart
  1. Afterwards, cut each of your three-layered entire slices into two or three smaller “finger sandwiches” to serve as finger sandwiches.
  1. And there you have it: one 2-pound loaf of bread will yield approximately 20-30 small sandwiches.

Making numerous tiny focaccia-bread sandwiches at the same time is Option III. A similar strategy was employed in a “Focacceria” in Alghero, Sardinia — the island’s version of fast food, if you will – something I had never seen before. The women who made these sandwiches quickly piled enormous slabs of split and oiled focaccia with roasted aubergines, peppers, all kinds of charcuterie and cheese, eggs, olives, onions, spinach, slices of luscious tomatoes, and any other salad vegetable they could think of on top of a bed of melted mozzarella.

I’ve never had a sandwich bar that was this deliciously juicy, so well seasoned, and made with wonderful local ingredients that were fresher than anything I’d ever seen in a sandwich bar before.

  1. Prepare some extra virgin olive oil, a pastry brush, some chopped or clipped herbs, salt, and pepper in a separate container.
  1. Take a large square or rectangle of freshly baked Italian focaccia and cut it along the middle to create two layers: the top layer and the bottom layer.
  1. Use olive oil and herbs of your choosing to dress the inside of both the top and bottom of your garment.
  1. Season your preferred fillings with salt and pepper and arrange them on top of the bottom layer.
  1. Place the top layer of focaccia on top of the other layers and cut the whole thing into squares, fingers, or triangles as you see fit. Begin by dividing the whole thing in half, then in half again, and continue from there

Crusts off! How to assemble sandwiches for a proper afternoon tea.

Tea sandwiches might be basic, but they can also be visually appealing. It’s simple to put together a selection. (Photo courtesy of Jennifer Chase for The Washington Post) If you want to incorporate savory sandwiches in your afternoon tea preparations, it’s crucial to pay close attention to the details. Estimate that each visitor will consume the equivalent of at least one complete sandwich. Tea sandwiches are usually made without a crust and are split in half or into batons (sometimes known as “finger sandwiches”) or triangles.

  • You may use the crusts to make croutons, bread crumbs, stratas, or bread pudding with the rest of the loaf.
  • The sandwiches will be more appealing to look at and simpler to consume.
  • Alternatively, look for unsliced loaves that you can slice thinly yourself.
  • Pumpernickel is also a fantastic choice for adding color and flavor to dishes.
  • If at all possible, wait until shortly before serving to complete the final assembly.
  • Ideas for fillings include: Cucumber.
  • Colman Andrews states in “The British Table” that “cucumber sandwiches, typically with superfluous components added these days, are nevertheless de rigueur for any genuine English tea” (Abrams, 2016).

However, cream cheese is also widely used, and it can be enhanced by adding a pinch of fresh dill or mint.

Consider a version of the Coronation Chicken, which was established in 1953 to commemorate the accession of Queen Elizabeth II.

You can use your favorite recipe; those that contain mustard will lend a zesty punch to the tea spread.

Cheese and chutney are a classic combination.

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Combine it with a chutney – Major Grey’s, prepared with mangoes, is a classic English chutney that is very simple to come by.

The nuttiness of whole-wheat bread adds a nice finishing touch to this dish.

Take a cue from the classic bagel sandwich and spread a thin layer of cream cheese on top, possibly topped with a sprinkle of dill, scallions, or capers for extra flavor.

Ham.

Keep it simple using high-quality, thinly sliced meat and a dash of Dijon mustard or honey mustard to finish it off. In order for us to receive money from connecting to Amazon.com and related sites, we have joined the Amazon Services LLC Associates Network, which is an affiliate advertising program.

The first course is the sandwiches

The first in our Afternoon Tea Series is our afternoon tea finger sandwiches, which are served as a starter. We’re concentrating on dishes that are simple and beautiful. Take a look at our tips, methods, and easy recipes for the five most popular classic English afternoon tea finger sandwiches, including the cucumber sandwich. It should be noted that some of the links on this page are affiliate links. If you make a purchase after clicking on one of these links, we may receive a small commission.

For further information, please see our complete disclosure.

Advantages: A straightforward start to the ideal afternoon tea.

Once more: When are we going to have afternoon tea next?

What types of sandwich are traditionally served for afternoon tea?

As we discussed last week, the first “course” for afternoon tea is typically finger sandwiches. The second “course” is traditionally finger sandwiches. Afternoon tea finger sandwiches are generally served with five different varieties of tea cakes and finger sandwiches. The following sandwiches are still served in the majority of large hotels today:

  1. Cooked cured ham and mustard
  2. Cucumber with mint cream cheese
  3. Smoked salmon with lemon butter
  4. Egg salad with cress
  5. Roasted chicken

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

Per individual, I allow them to have one finger of each style of sandwich. Each sandwich may be divided into three fingers. Our recent afternoon tea for three adults (we’re on lockdown!) consisted of one of each type of sandwich, which we baked in advance. We had around one and a half sandwiches between the two of us. We also had caramelised onion and goat’s cheese tarts (recipe to come soon), as well as featherlight scones (recipe to come soon!). We concluded with banana cupcakes, which we cooked since we had some overripe bananas on hand, but no one, with the exception of Miss M, had any room left for any of the cupcakes after they were devoured.

How far ahead can you make these finger sandwiches?

Make these afternoon tea finger sandwiches ahead of time and store them in an airtight container. The distance traveled is a matter of personal taste. I prefer to prepare mine the morning before the afternoon tea hour (providing I have time). I’m thinking of making the coronation chicken and egg salad the night before, or at the very least cooking the chicken and egg. When sandwiches are prepared and refrigerated too far ahead of time, as I previously stated, they are still extremely chilly when they are presented for consumption.

  1. It’s important to leave the crusts on and not cut them into fingers in order to avoid them from drying out on the edges. Wrap the sandwiches tightly in plastic wrap to prevent them from tasting like they’ve been sitting in the fridge
  2. Consider allergies and dietary preferences: in our situation, I would wrap the salmon sandwiches individually (due to allergies), and I would make certain that the vegetarian sandwiches were wrapped apart from the meat-filled sandwiches. Remove them from the refrigerator at least 30 minutes before serving to allow them to get to a comfortable serving temperature.

What is the best bread to use for afternoon tea finger sandwiches?

The sort of bread that is consumed is a matter of personal choice. You may use as many or as few different varieties of bread as you like to make this recipe work for you. As an illustration:

  • Sourdough bread, Brioche, Rye bread, Multigrain, Soy and Linseed bread, Wholemeal bread, Sun-dried tomato loaf, Pumpernickel bread

In order to avoid producing a beautiful handmade loaf and having the slices all uneven, it is ideal (and easiest) to purchase bread that has already been sliced.

Of course, there’s nothing stopping you from substituting some of these for mini bread rounds (cut them out using a cookie cutter) or mini rolls instead. However, in the coming weeks, we’ll be exhibiting some more contemporary possibilities.

How do you perfectly cut the sandwiches into fingers?

Making the perfect afternoon tea finger sandwiches requires the use of the proper knife, which can be difficult to do. You don’t need a chef’s knife, a santoku knife, or a cleaver for this task at hand. They will squish your bread and create dents in your sandwiches. A butter knife, especially a serrated one, is clearly not what you’re looking for. It will pull the crusts off your bread. You’ll need a sharp serrated knife, preferably a nice bread knife for this. Ensure that the sandwich is securely held down, but not so hard that it is squashed.

  • Move the knife back and forth, allowing the serrations to do the job for you.
  • Once you’ve finished with one side, flip the sandwich 90 degrees and continue the process until the crusts have been removed from all four sides.
  • Divide the sandwich into thirds by visualizing it.
  • Repeat this process for the second finger sandwich.

Tips for the perfect afternoon tea finger sandwiches

Because these recipes are so straightforward, the quality of the components is critical. You don’t need a lot of any one component, on the other hand. If you have an option, choose for the higher-quality component, even if it means spending a bit more money up front.

Ham and mustard finger sandwiches

  • Make use of high-quality cured ham that has not been air dried (no parma ham) and is not too fatty. Honey wholegrain mustard (also known as süßer Senf in Germany) is our favorite. If you don’t have it on hand, use wholegrain mustard in its place. Even if you are using regular mustard, use a bit less so that the ham is the star of the show. For these afternoon tea finger sandwiches, you may use any sort of bread you choose.

Cucumber and cream cheese sandwiches

  • These cucumber afternoon tea finger sandwiches must be made with white bread
  • Else, they will be too heavy. Make sure to take the cream cheese out of the refrigerator at least 20 minutes before you want to use it. This will make it easier to incorporate the herbs into the dish. It is important that the herbs are extremely finely chopped since no one wants chunks of herb getting trapped between their teeth. If at all possible, choose an English cucumber. When they are being sold, they are frequently packaged in plastic. Any cucumber can do, although English cucumbers have less seeds than other varieties, which makes them less watery in general. To chop the cucumber, you may use an amandoline slicer or just a potato peeler. Instead of cutting them into little rounds, I prefer to cut them lengthwise to create longer pieces of cucumber. Because the cucumber is cut into longer pieces, it is less likely that it will fall out while eating the finger sandwich. Toss in some salt on the sandwich before you serve it. You should still need salt, even if you follow a low-sodium diet in general. Soggy cucumber sandwiches are avoided as a result of this technique.

Smoked salmon finger sandwiches

  • Because the smoked salmon is the main attraction here, it’s worth it to invest in a higher-quality brand if possible. Because you don’t require a great deal, the price is most likely fair
  • To make it simpler to stir in the butter and butter the bread without causing holes in the bread, remove the melted butter from the refrigerator at least 20 minutes before using it. Take your time while mixing the lemon juice into the butter
  • At first, it will not appear as though it will merge
  • Be patient. Alternatively, you can use whatever type of bread you choose for this recipe
  • We used a basic brioche for this dish.

Egg and cress finger sandwiches

  • The egg you use for these egg salad and cress afternoon tea finger sandwiches should be hard-boiled, but not for an excessive amount of time, according to the package directions. In order for the egg to be just set but not dry, I recommend cooking it for around 8 minutes at a time. My egg was a giant one, and it was more than enough to make a single sandwich. When using a medium-sized egg, you may need to utilize two of them. You may use whatever sort of mayonnaise you like, but I prefer anegg mayonnaise since it is more flavorful. Simply make do with what you have. Make sure the chives are finely chopped and that the amount of mustard is adjusted to your liking. You may use either garden cress or water cress, depending on what is available. Make a rough cut of the pieces if they are too large before putting them together
  • I like white bread for these sandwiches, but it is a matter of personal opinion

Coronation chicken finger sandwiches

  • If at all possible, purchase your chicken already cooked to save time. When we went to the Aldi, I couldn’t find any chicken strips, so I just quickly fried a few chicken strips in a frypan till they were cooked through but before they started to brown. Check to be that the chicken is sliced or shred into small pieces so that there are no large lumps in the afternoon tea finger sandwiches
  • I couldn’t find any mango chutney at the grocer. If you are unable to obtain any of these, use any other fruit chutney you can locate. I believe the ingredients in mine were pineapple, fig, and chili
  • But, you may use whatever flavor of mayonnaise that you have available. To begin, only a little amount of yoghurt should be added so that the mixture does not become excessively runny. You may use either garden cress or water cress, depending on what is available. Before using, give the pieces a rough cut if they are too large. For these afternoon tea finger sandwiches, feel free to use any type of bread you choose.

Five traditional English afternoon tea finger sandwiches

In England, afternoon tea is traditionally served with five finger sandwiches, which include ham and mustard, cucumber, egg and cress, smoked salmon, and coronation chicken, among other things. The recipes may be found below. Preparation time: 10 minutes Cooking Time: 25 minutes CuisineEnglishServings3

Ham and mustard finger sandwiches

  • 2 pieces of bread, butter, 1 teaspoon whole grain mustard, 1 slice of cured ham

Cucumber with mint cream cheese finger sandwiches

  • 2 pieces of toast
  • 2 tablespoons cream cheese
  • Fresh chives (about 5 chives)
  • Fresh mint (approximately 3 typical leaves)
  • 1 cucumber 8-10 cm long
  • A pinch of salt

Smoked salmon finger sandwiches with lemon butter

  • 2 slices of bread
  • 2 tablespoons lightly salted butter
  • A dash of lemon juice
  • 1 piece smoked salmon

Egg and cress finger sandwiches

  • Bread
  • 1 poached egg
  • 1 tablespoon mayonnaise
  • Fresh chives
  • Salt and pepper
  • 14 teaspoon mustard
  • Fresh cress or watercress
  • 2 slices bread

Coronation chicken finger sandwiches

  • 2 pieces of bread
  • 1 tablespoon mayonnaise
  • 1 tablespoon plain yogurt
  • 1 tablespoon mango chutney
  • 14 teaspoon curry powder
  • 50 grams cooked chicken
  • Cress or watercress

Ham and mustard finger sandwiches

  • One slice of bread should have butter on it, and the other should have mustard on it. Placing a piece of ham on the mustard side, making sure it is equally spread, is an excellent idea. Place the other slice of bread on top of the first, butter-side down
  • Carefully remove the crusts off the sandwich and cut it into three equal fingers

Cucumber with mint cream cheese finger sandwiches

  • Mince the chives and mint until they are very finely chopped. Combine the cream cheese and chopped herbs in a mixing bowl until well combined. To make two sandwiches, spread the herbed cream cheese on two pieces of bread
  • Cucumber should be peeled and sliced thinly using a potato peeler or mandolin to create delicate slices. Place a slice of cucumber on top of the herbed cream cheese on one slice of bread, making sure that the cucumber is properly distributed throughout the sandwich. Put one slice of bread on top of the cucumber and spread it with cream cheese to construct a sandwich. Sprinkle with salt and serve. The sandwich should be divided into three equal fingers once the crusts have been removed.

Smoked salmon with lemon butter finger sandwiches

  • Place the butter in a small bowl and stir in the lemon juice until well combined. Carefully blend until everything is well-combined. Butter both pieces of bread evenly using a pastry brush. Place one slice of bread butter-side down on a cutting board and top with the smoked salmon to make a sandwich. Take care to carefully remove the crusts and cut each one in half to make three equal finger sandwiches.

Egg and cress finger sandwiches

  • Place the egg in a bowl and softly mash it with a fork until it is smooth. Do not over-mash the potatoes. Combine the mayonnaise, chives, mustard, salt, and pepper in a large mixing bowl until the mustard is completely gone and the chives are evenly distributed throughout the mixture. Using one slice of bread, spread the egg mixture onto it, making sure that the mixture covers the entire piece of bread equally. Cress should be placed on top of the bread before the second slice is added to construct a sandwich. Take care to carefully remove the crusts and cut each one in half to make three equal finger sandwiches.

Coronation chickent finger sandwiches

  • Small bits of chicken should be cut or shredded. In a large mixing bowl, stir the chicken breasts with the mayonnaise, yoghurt, chutney, and curry powder until everything is thoroughly incorporated
  • Distribute the chicken mixture over one slice of bread, ensuring sure that it is spread equally throughout. Place the second piece of bread on top of the cress and then the first slice. Take care to carefully remove the crusts and cut each one in half to make three equal finger sandwiches.

To prepare these sandwiches, you can use any type of bread that you choose. Use the same sort of flowers all the time to save time, or change it up a little to give a layer of interest. These finger sandwiches may be made the day before or the morning of, but postpone the process of taking the crusts off and forming the sandwiches into fingers until just before your afternoon tea party to ensure that the bread does not dry out. Calories:498.73kcal Carbohydrates:50.91g Protein:18.81g Fat:24.56g 9.59 g of saturated fat Trans Fat:0.36 g Trans Fat:0.36 g Cholesterol:56.55mg Sodium:781.3mg Potassium:417.88mg Fiber:4.77g Sugar:9g 467.15 international units of vitamin A 3.68 milligrams of vitamin C Calcium:169.37mg Iron:4.01mg Afternoon tea finger sandwiches are a popular snack.

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Make these finger sandwiches for your next afternoon tea

It’s hard to think of anything better than simplicity and grace.

These five recipes will provide you with everything you need to make traditional finger sandwiches for your next afternoon tea gathering. Follow our tips and tactics for making great finger sandwiches, so you can relax and enjoy your afternoon tea without stress.

Be sure to check out the other recipes in our Afternoon Tea Series too!

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.

Ingredients

  • 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.

Instructions

  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

Notes

  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

RELATED POSTS

Afternoon tea is inextricably linked with finger sandwiches. They are frequently the sole savory component, and they are given their own tier on the tea stand to display. The seventh Duchess of Bedford is usually credited with starting the ritual of afternoon tea, which consisted of bread and butter, tea, and sweets to keep her going between lunch and a late dinner in the 1840s. Afternoon tea is still considered a social event, with little bites of delicate ribbon sandwiches and bite-sized petits fours interrupting the flow of conversation.

  • Since 1883, the hotel has been serving its classic afternoon tea on a daily basis.
  • Eddie Jim provided the photograph.
  • His favorite filling is egg mayonnaise, which he makes himself.
  • Experiment with different types of bread; for example, brown or multigrain bread pairs well with meatier or fish fillings, whilst white bread pairs well with delicate fillings such as spinach.

Alderson’s finger sandwich tips

Make friends with your baker. Instruct your baker to cut each loaf of bread into lengthy slices by slicing it lengthwise. This increases the surface area of the crusts and makes it easier to trim the crusts. Receive the most recent news and updates sent directly to your inbox. Prevent the bread from becoming dry. Make sure you have enough of moistened paper towels or dampened Chux-style clothing on hand at all times. Placing them on any exposed bread lengths can help to keep the bread wet and fresh.

  • The proper proportion of bread to filling To prevent the bread from tearing, remove the butter from the fridge and allow it to soften before spreading it over the bread.
  • Because it is longer than a standard butter knife, it provides additional coverage.
  • Make extensive use of the fillings and distribute them all the way to the edges.
  • This means that there should be an equitable distribution of the bread and filling.
  • Make sure you place a moist Chux-style towel underneath your chopping board in order to keep it stable.
  • It’s important not to push down too hard or you’ll squish the bread.
  • first trim the crusts off the sandwiches, then split the length of the sandwiches into six or seven equal halves (depending on the length of the loaf).
  • Cutting alternate fillings into a tower configuration (as seen in the gallery) makes this presenting technique more straightforward.

Alderson advises using chicken thighs rather than chicken breasts since the lesser fat content of breasts might lead them to dry out.

Recipe: The Hotel Windsor’s chicken, apple and mayonnaise ribbon sandwiches

4 chicken thighs are used in this recipe. 2 Granny Smith apples, peeled and cored 400 g mayonnaise made with whole eggs One loaf of white bread, cut lengthways at a thickness suitable for making sandwiches (ask your baker to do this) Please keep in mind that this should yield at least four slices, excluding the crusts. Poaching liquid is a type of liquid that is used to poach food. 10 mL white wine vinegar (optional) 500ml chicken or vegetable stock (optional). 1 rosemary sprig (optional) one whole fresh bay leaf, 2 sprigs thyme, 1 bay leaf Salt and white pepper to taste, with 2 whole garlic cloves that have been peeled Method 6 minutes at 80 degrees in the fragrant poaching liquid, poach the chicken thighs gently until they are just done.

  • Chicken thighs should be finely sliced before being diced.
  • Grate the apple coarsely and combine it with the chicken (note: do not peel the apple, as the skin adds texture).
  • Combine with mayonnaise until well combined.
  • The chicken mixture should be generously distributed on the bread.
  • Remove the crusts and cut them into ribbons to serve.
  • This recipe makes 12-14 finger sandwiches.
  • Spread the egg mixture onto the toast and garnish with fresh pea tendrils for a little of texture if desired.

Ham and mustard are a classic combination.

Alderson advises using “strong” gypsy-style ham that has been thickly sliced and twice smoked.

Cucumbers should be peeled and then sliced lengthwise into ribbons using a mandolin.

Dress with a little drizzle of olive oil.

Season with salt and white pepper to taste.

Smoked salmon and herbed cream cheese are two of my favorite things.

When overlaying the salmon pieces on the buttered bread, be liberal with your layering.

How to make use of those unwanted crusts Make breadcrumbs out of them, or slice them into cubes and toast them to make croutons.

A word or two about high tea vs afternoon tea.

Although the term “high tea” sounds fairly aristocratic, it relates to the tradition of the English working classes of having a more substantial meal with tea (basically an early dinner), which is served at a “high” table, in the early evening after coming home from their places of employment.

English Tea Sandwiches

It is possible that this content contains affiliate links. Please review our information-sharing policy. A mouth-watering selection of traditional English tea sandwiches that will make your heart sing with delight. At the very least, you’ll be able to really enjoy your afternoon tea! In this piece, I’ve included four of my favorite recipes: the original egg, smoked salmon, cucumber, and chicken with cranberry sauce. Do you enjoy tea sandwiches as much as I do, or do you prefer scones and cakes over tea sandwiches?

So I decided to make some of our favorite sandwiches to accompany a wonderful cup of tea.

Pro Tips For the Best English Tea Sandwiches

  • All of these sandwiches will keep for a few hours if you keep them covered to prevent the bread from drying out. Buttering the insides of the bread prevents the moisture from the filling from making the bread soggy. If you wish to make the egg or chicken fillings ahead of time, simply cover and chill until ready to assemble before serving
  • For the salmon sandwiches, pumpernickel bread is strongly recommended. Even if you’re feeling a little scared, just select one or two of the sandwiches to serve with some tea and a slice or two of cake would suffice. In addition, your visitors will appreciate having a more laid-back host
  • Using a rotisserie chicken instead of cooking the chicken breasts at home will save you time.

Frequently Asked Questions

After assembling your sandwiches, wrap them tightly in plastic wrap to keep them from drying out. Place the bread on the tray just before serving, since the bread will dry up rapidly if left out for too long.

What sandwiches are served at afternoon tea?

The following are the most popular flavors of tea sandwiches:

  • Cucumber, egg, smoked salmon, shrimp, chicken, crab salad, ham and brie, and other ingredients

What are tea sandwiches made of?

Yes, there are a plethora of various fillings for sandwiches. The small size of the sandwiches, as well as the delicate texture of the filling, distinguish them from traditional sandwiched. In order to allow for tiny bits without having to worry about a large chunk of tomato or chicken falling out, most contents are cut into little pieces.

What is the best bread to use for tea sandwiches?

Generally speaking, the majority of the fillings demand for light white bread, although stronger tastes like as smoked salmon mix well with a heartier loaf of bread such as pumpernickel. Whole wheat bread is completely okay, but the most important thing is to use freshly baked bread that is not even close to being stale.

What can you serve tea sandwiches with?

Scones served with clotted cream and jam go perfectly with afternoon tea and sandwiches. Additionally, you may serve macaroons, fruit tarts, and little pieces of cake to finish out your next afternoon tea experience.

Overview of Steps to Make Tea Sandwiches

  1. Preheat the oven to 350 degrees Fahrenheit. Season the chicken breasts with olive oil, salt, and thyme before grilling them. Preheat the oven to 350 degrees for approximately 30 minutes. Allowing the chicken to cool, tear it into 1 12 inch pieces. In a large mixing basin, mash the cranberries. This step is a shambles
  2. Combine the mayonnaise and dijon mustard in a small mixing bowl. Combine the cranberries, chicken, and mayonnaise mixture until everything is well-combined. White bread slices are brushed with butter. Place a layer of watercress on top of the chicken mixture. Remove the crusts from the pies and cut them into rectangles. Hard cooked eggs should be mashed in a bowl. Watercress should be chopped. In a large mixing bowl, combine the butter, mayonnaise, paprika, and watercress. Combine until everything is well-combined. Slices of bread should be brushed with butter. Pour in the egg mixture. Remove the crusts from the bread. Rectangles should be cut
  3. Thin cucumber slices should be cut like paper. Dill should be chopped. Combine softened cream cheese, lemon zest, and a touch of salt in a mixing bowl until well combined. It will be utilized again (this particular blend). Spread the cream cheese mixture onto the white bread slices and top with cucumber slices
  4. Cut off the crusts and then cut the pieces into rectangles. Pumpernickel bread is spread with the same cream cheese recipe that was used for the cucumber dill sandwiches. Place a layer of cucumbers on top of the salmon. Make a circle out of the sandwich using a knife. Transfer a little amount of the cream cheese mixture to a piping bag and pipe a dollop onto the cookie sheet. Garnish with a dill sprig if desired.
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This sandwich was a hit with our family, so much so that we served it during our sons’ first birthday celebration (shown above). For the record, if you’re wondering, my favorite one has to be the egg, albeit the salmon came in a close second. Due to the strength of salmon’s flavor, it may easily overpower the senses, thus it’s critical to combine it with the appropriate bread. Pumpernickel bread was the ideal compliment to this sandwich, and the cream cheese dill lemon spread between the two slices of bread tied everything together well.

English Tea Sandwiches

Enjoy a cup of tea with these adorable and delectable finger sandwiches!

Course Appetizer, Main Course, Side Dish, and Snack are all options. Cuisine British Preparation time: 30 minutes Cooking Time: 30 min. 1 hour is the whole time allotted. Servings 12 Calories are included inside this recipe. 82kcal

For the Cucumber Dill Sandwich:

  • 12-inch cucumber big
  • 4 ounces cream cheese melted
  • Lemon zest
  • 1 teaspoon salt
  • 1 teaspoon dried dill
  • 6-slices potato bread

For the Salmon Sandwich:

  • 1 package smoked salmon
  • 12 cucumbers
  • 2 ounces cream cheese
  • Dill chopped
  • 1 teaspoon salt
  • 6 slices pumpernickel bread
  • 1 package smoked salmon

For the Egg Sandwich:

  • 4 hard boiled eggs
  • 2 tablespoons melted butter
  • 1 tablespoon mayonnaise
  • 1 teaspoon paprika
  • 6 pieces of potato bread

For the Cranberry Chicken Sandwich:

  • 4cupscooked chicken breasts, boneless
  • 1 tablespoonthyme
  • 3 tablespoons olive oil
  • 2 cups cranberries
  • 1 sprig watercress
  • 1 table spoonmayonnaise
  • 2 teaspoons dijon
  • 6 slices potato bread

For the Cranberry Chicken Sandwich:

  • Preheat the oven to 350 degrees Fahrenheit. Season the chicken breasts with olive oil, salt, and thyme before grilling them. Preheat the oven to 350 degrees for approximately 30 minutes. Allow to cool before ripping cooked chicken into around 1 12 inch pieces. Cut the cranberries in halves and crush them together in a bowl. This step is a shambles
  • In a separate dish, combine the mayonnaise and dijon mustard
  • Set aside. Combine the cranberries, chicken, and mayonnaise mixture until everything is well-combined. White bread slices are brushed with butter. Place a layer of watercress on top of the chicken mixture. Remove the crusts from the pies and cut them into rectangles.

For the Cucumber Dill Sandwich:

  • Dill should be chopped. Combine softened cream cheese, lemon zest, and a touch of salt in a mixing bowl until well combined. It will be utilized again (this particular blend). Cucumber should be cut into paper thin pieces. Spread the cream cheese mixture onto the white bread pieces and top with cucumber slices to serve. Remove the crusts and then cut the rectangles

For the Salmon Sandwich:

  • Pumpernickel bread should be spread with the same cream cheese mixture that was used for the cucumber dill sandwiches. Place a layer of cucumbers on top of the salmon
  • Cut a circle out of the sandwich with a sharp knife
  • Transfer a little amount of the cream cheese mixture to a piping bag and pipe a dollop onto the cookie sheet. Garnish with a dill sprig if desired.

For the Egg Sandwich:

  • Hard cooked eggs should be mashed in a bowl. Watercress should be chopped. In a large mixing bowl, combine the butter, mayonnaise, paprika, and watercress. Combine until everything is well-combined. Slices of bread should be brushed with butter. Pour in the egg mixture
  • Remove the crusts from the bread. Rectangles should be cut
  • Simply select one or two of the sandwiches to serve with some tea and a piece of cake if you are feeling a little scared. You’ll find that your visitors like having a more laid-back host. You may absolutely save time by purchasing a rotisserie chicken rather than cooking the chicken breasts from scratch
  • However,
  • All of these sandwiches will keep for a few hours if you keep them covered to prevent the bread from drying out. Buttering the insides of the bread prevents the moisture from the filling from making the bread soggy. If you wish to make the egg or chicken fillings ahead of time, simply cover them with plastic wrap and chill them until ready to use. Simply select one or two of the sandwiches to serve with some tea and a piece of cake if you are feeling a little scared. A more relaxed host will make your guests feel welcome. If you want to save time, rotisserie chicken may be used instead of cooking the chicken breasts at home
  • This will make your guests feel more comfortable.

All of these sandwiches will keep for a few hours if you keep them covered so that the bread doesn’t become soggy. Buttering the insides of the bread helps to keep the bread from becoming soggy due to the moisture of the filling. Preparing the egg or chicken fillings ahead of time is simple. Cover them with plastic wrap and refrigerate them until ready to use; Simply select one or two of the sandwiches to serve with some tea and a piece of cake if you are feeling a little nervous. Using a rotisserie chicken instead of cooking the chicken breasts at home will make your visitors very pleased; in order to save time, you should absolutely use a rotisserie chicken.

Assorted Tea Sandwiches for Afternoon Tea

You must provide a selection of small sandwiches for afternoon tea, such as these smoked salmon sandwiches, roast beef sandwiches, and egg salad sandwiches, among other things. If you’re having a tea party, you may serve little cucumber and shrimp sandwiches as an appetizer as well. You may also construct chicken salad sandwiches out of little pâte à choux buns, which you can fill with chicken salad. Fill in the gaps in your tea party spread with scones and jams, curds, and other spreads. Shortbreads, little tarts, and mini cakes are all on the menu.

Keep the tea and sparkling champagne on hand.

What is the history of afternoon tea?

Afternoon tea has been established from the middle of the nineteenth century, according to historical records. When Anna, the 7th Duchess of Bedford, and other ladies of the upper crust began the regular ritual of having a cup of tea and a small mid-afternoon meal earlier in the day, tea drinking as a hobby achieved widespread appeal in England. Tea service was established by England’s posh dining rooms during the reign of Queen Victoria, and attending tea became part of the routine of the well-to-do in society under her leadership.

Fortunately, during the eighteenth century, many of the “rules” have been eased significantly.

I’ve had the pleasure of visiting two excellent tea rooms: The Palace Hotel in San Francisco and the Fairmont Empress in Victoria, British Columbia.

They will provide you with a sense of what it was like to have a typical tea time in the past.

Three tea sandwiches for afternoon tea:

Afternoon tea has been established from the middle of the nineteenth century, according to historical evidence. Tea drinking as a leisure activity acquired popularity in England when Anna, the 7th Duchess of Bedford, and other ladies of the upper crust established a daily pattern that included a cup of tea and a small mid-afternoon meal earlier in the day. Tea service was introduced by England’s posh dining rooms during the reign of Queen Victoria, and attending tea became part of the routine of the well-to-do in society under her patronage.

Fortunately, since the eighteenth century, the “rules” have become somewhat looser.

PPS: Visiting them is highly recommended if you are in the neighborhood. These individuals will provide you with a sense of what it was like to have a traditional tea hour.

How to make tea sandwiches:

To create tea sandwiches, all you need is a loaf of sandwich bread that has been thinly sliced. I made use of both white bread and light wheat bread for this recipe. Using sandwich bread that has been squared on top (which you can either buy or prepare yourself) makes this recipe extremely simple. Making your own bread may be done in a Pullman pan with the lid removed to make the top of the bread more uniform. You create the sandwiches first, then slice off the crusts of the bread and cut the sandwiches into little rectangles or triangles once they have been sliced.

Deviled Egg Tea Sandwiches:

All three sandwiches were a hit with my taste testers, but these deviled egg tea sandwiches were our favorite out of the bunch. Mango ginger chutney is used in the egg salad preparation! It is definitely worthwhile to experiment with this combo. They also incorporate ingredients like as Dijon mustard, cayenne pepper, and fresh watercress, among others.

Smoked Salmon Sandwiches:

This recipe for smoked salmon sandwiches is quite simple to prepare. Thinly sliced smoked salmon, whipped cream cheese, and lemon butter are among the ingredients! These were prepared with light brown bread, which I had on hand.

Roast Beef Sandwiches:

In order to make these roast beef sandwiches, I used deli-sliced roast beef, watercress, and a mayonnaise made with roasted garlic and horseradish. The recipe for the garlic mayonnaise is very delicious. You’ll have enough of mayonnaise left over to savor later on in the week. Let’s get together with the Foodie Extravaganza group, which is hosted by Camilla of Culinary Adventures with Camilla, to celebrate the birthday of Anna, the Duchess of Bedford.

More afternoon tea recipes:

  • Almond Clementine Cake Squares by Food Lust People Love
  • Cherry Almond Scones by A Day in the Life on the Farm
  • Gourmet Fruit and Nut Crisps by Palatable Pastime
  • Almond Clementine Cake Squares by Food Lust People Love
  • Al Caroline’s Cooking’s Hawaij Coffee Scones
  • Caroline’s Cooking’s Meat Pan Rolls Sneha’s Recipe
  • Prickly Pear Lemon Curd by Culinary Adventures with Camilla
  • Pumpkin Cranberry Scones by Simply Inspired Meals
  • Prickly Pe

Assorted Tea Sandwich Recipes

Afternoon tea is usually enhanced by the addition of a variety of tiny sandwiches. Make little rectangles or triangles out of them if you want to be creative. Just be sure to remove the crusts before serving.

ingredients:

In the case of the Egg Salad Sandwiches

  • A pinch of salt and four hard-boiled eggs are all you need. 3 tablespoons mayonnaise
  • 1 tablespoon mango chutney (I used mango ginger chutney)
  • 3 tablespoons dill pickles
  • One-half teaspoon cayenne pepper
  • Freshly ground black pepper to taste
  • One-half teaspoon Dijon mustard 6 whole wheat loaves of bread
  • 3 1/2 teaspoons melted salted butter
  • Fresh watercress

In the case of the Smoked Salmon Sandwiches

  • Salted butter (about 3/4 stick, softened)
  • 1-1/2 teaspoons lemon juice and 1/2 teaspoon lemon zest To taste, season with salt and freshly ground black pepper
  • Light wheat bread
  • 12 ounces thinly sliced smoked salmon
  • 8 ounces whipped cream cheese that has been melted

In the case of the Roast Beef Sandwiches

  • 1-1/2-inch sweet onion, peeled
  • 2-inch garlic cloves, peeled
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste a quarter-cup of mayonnaise, 2 teaspoons prepared horseradish, 8 slices white bread, 3 1/2 tablespoons salted butter, melted, 8 ounces thinly sliced roast beef, fresh watercress

instructions:

Making the Egg Salad Sandwiches is a simple process.

  1. Use a box grater to shred the hard-boiled eggs after they have been peeled. Mix in the mayonnaise, mango chutney, mustard, cayenne pepper, salt, and pepper until everything is properly combined. Spread the butter on each slice of bread once it has been laid out on a work area. Make an even layer of egg salad between half of the bread pieces, sprinkle with watercress, then top with the remaining bread slices
  2. Wrap each sandwich in plastic wrap and place it in the refrigerator for up to two hours before serving
  3. Remove the crusts from the sandwiches using a serrated knife, then cut the sandwiches into rectangles or triangles before serving them

In the case of the Smoked Salmon Sandwiches

  1. Add the lemon zest and juice and continue to beat until the butter is soft. season with salt and pepper to taste Season the whipped cream cheese with salt and freshly ground pepper to your liking. Lay the bread down on a work surface and spread the lemon butter on each piece as evenly as possible
  2. Half of the slices should be spread with the whipped cream cheese, and the other half should be topped with the sliced smoked salmon. The remaining buttered bread should be placed on top. Wrap each sandwich in plastic wrap and place it in the refrigerator for up to two hours before serving
  3. Remove the crusts from the sandwiches using a serrated knife, then cut the sandwiches into rectangles or triangles before serving them

In the case of the Roast Beef Sandwiches

  1. Preheat the oven to 375 degrees Fahrenheit. Preheat oven to 400°F and bake for 40 to 50 minutes, or until the onion and garlic are browned
  2. Wrap the onion and garlic in aluminum foil and bake for another 10 minutes. Allow it cool somewhat before putting everything in a food processor. Allow for thorough cooling. Combine the onion and garlic combination, mayonnaise, and horseradish in a mixing bowl until well combined. You’ll have far more than you’ll ever need. Keep any remaining mayonnaise refrigerated. Spread the butter on each slice of bread once it has been laid out on a work area. Half of the slices should be spread with the onion, garlic, and horseradish mayonnaise
  3. The other half should be left plain. On top of the pieces, place thinly sliced roast beef and a sprinkling of watercress
  4. The remaining buttered bread should be placed on top. Wrap each sandwich in plastic wrap and place it in the refrigerator for up to two hours before serving
  5. Remove the crusts from the sandwiches using a serrated knife, then cut the sandwiches into rectangles or triangles before serving them

Tales from the Kitchen of Karen tea and sandwiches for afternoon tea Adapted from the book Afternoon Tea at Home by Will Torrent, these recipes for tea and sandwiches are written in English. The book has a plethora of delectable recipes for afternoon tea delights. These recipes are simply adaptable to produce fewer or more sandwiches depending on your needs. Greetings and welcome to Foodie Extravaganza. The first Wednesday of the month is always the day for posting. For those who are bloggers who would want to become a part of our community and blog alongside us, please visit our Facebook page Foodie Extravaganza.

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