What Are Finger Sandwiches?

  • Finger sandwiches are basically small crustless sandwiches with various fillings. They are easy to assemble and can be made ahead of time. They are great for kids, easy lunches, and for girlie parties.

Why are they called finger sandwiches?

Tea sandwiches are so named because they are a traditional first course in a formal British three-course full afternoon tea service. Also called finger sandwiches, they are also popular menu items for formal luncheons for bridal or baby showers, wedding receptions, and other special events.

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 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’s another name for finger sandwiches?

A tea sandwich (also referred to as finger sandwich) is a small prepared sandwich meant to be eaten at afternoon teatime to stave off hunger until the main meal.

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 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.

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.

How do you keep your finger sandwiches from getting soggy?

Spread with Butter or Margarine Also, the spreading and assembling of the sandwiches ensure that they do not get soggy, which is crucial when storing the sandwiches through the night.

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 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 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.

What is high tea time?

Its origins can be found in the lower classes, who compensated for the lack of a lunch break in their workdays by taking tea — along with cold cuts, cheeses, pies and hearty hot dishes — immediately after work. Today, high tea is generally taken between 5 p.m. and 7 p.m.

What is a conventional sandwich?

TYPES OF SANDWICHES 1 Conventional, Closed or Lunchbox Sandwich These consist of two slices of bread with any filling such as meat, fish, poultry, eggs and vegetables. They may be served whole or cut into neat triangles, with or without the crust removed.

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.

Finger Sandwiches Recipe by Tasty

Sandwiches made with 12 fingers

  • 2 pieces of brown bread
  • 1 tablespoon of chutney
  • 2 slices of sharp cheddar cheese
  • 2 pieces of brown bread
  • 1 tablespoon of chutney
  • 2 slices of sharp cheddar cheese
  • White bread, 1 tablespoon cream cheese, 2 slices smoked salmon, fresh dill are the ingredients for this recipe.
  • 14-inch cucumber, peeled and sliced into slices, salt, and pepper
  • 2 slices granary bread
  • 1 tablespoon butter
  1. Begin making the sandwiches while the tortes are cooling in the refrigerator. Prepare each sandwich by assembling it and cutting off the crusts. Place the ingredients on a dish and place them in the refrigerator to chill
  2. Enjoy

Sandwiches made with 12 fingers

  • 2 pieces of brown bread
  • 1 tablespoon of chutney
  • 2 slices of sharp cheddar cheese
  • 2 pieces of brown bread
  • 1 tablespoon of chutney
  • 2 slices of sharp cheddar cheese
  • White bread, 1 tablespoon cream cheese, 2 slices smoked salmon, fresh dill are the ingredients for this recipe.
  • 14-inch cucumber, peeled and sliced into slices, salt, and pepper
  • 2 slices granary bread
  • 1 tablespoon butter
  1. Begin making the sandwiches while the tortes are cooling in the refrigerator. Prepare each sandwich by assembling it and cutting off the crusts. Place the ingredients on a dish and place them in the refrigerator to chill
  2. Enjoy

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.

  1. Move the knife back and forth, allowing the serrations to do the job for you.
  2. 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.
  3. Divide the sandwich into thirds by visualizing it.
  4. 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 can 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
See also:  How To Make Slider Sandwiches?

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.

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!

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.

Donna Florio and Mary Allen Perry contributed to this article.

Tea sandwich – Wikipedia

Tea sandwich

Cucumber sandwichesand tea
Type Sandwich
Course Tea
Place of origin United Kingdom

A tea sandwich (also known as a finger sandwich) is a little prepared sandwich that is designed to be consumed during teatime in the afternoon to keep hunger at bay until the main meal. There are many various variations of the tea sandwich, but it should be easy to handle and may be consumed in two or three bits at a time. There are several types of sandwiches available, including long, thin sandwiches, triangular half sandwiches, and little biscuits. With the use of a cookie cutter, it may also be made into different ornamental forms.

  1. After the sandwich has been prepared but before it is served, the bread crust is carefully sliced away from the sandwich to reveal the filling.
  2. Sandwich bread is the term used to refer to the bread that is used to make finger sandwiches in some circles.
  3. Spreads may include butter, cream cheese, or mayonnaise mixes, and fresh vegetables such as radishes, olives, cucumber, asparagus, or watercress are frequently used in the creation of these sandwiches.
  4. Among the other popular sandwich ingredients are tomatoes, pimento cheese, ham with mustard, smoked salmon, fruit jam, curry chicken, fish paste, and egg salad, among many more.

See also

  • Menu: canapé
  • Cucumber sandwich
  • Tapas
  • Pinchos
  • Tramezzino
  • Sandwich menu
  • List of sandwiches

References

  • Damon Fowler is a writer and actor (September 2009). Damon Fowler’s Classical Southern Cooking (p. 72) is an excellent resource. ISBN9781423613510. Retrieved2013-07-04

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. I only wish I had another batch of scones on hand so that we could have gotten the full impact!

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.

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:

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

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.

82 kcal per sandwich|2 g carbohydrate|2.4 g protein|3.2 g fat|0.8 g saturated fat|0.2 g polyunsaturated fat|0.6 g monounsaturated fat|28 mg cholesterol|34 mg sodium|14 mg potassium|0.5 g fiber|0.2 g sugar|45 IU vitamin A|4 mg calcium |0.1 mg iron * Notice Regarding Nutrition

10+ Easy Finger Sandwich Recipes

Sandwiches made with curried chicken and tea Photograph courtesy of Charles Walton Are you throwing a baby shower, afternoon tea, or luncheon this spring? All of your visitors will be impressed by these delectable finger sandwich recipes. The traditional tomato sandwich, Southern pimiento cheese, or comfortable grilled cheese sandwich are just a few of the delectable filling options available in these delightful tea sandwiches.

Smoky “Pimiento” Cheese Sandwiches

Sandwiches with Smoked “Pimiento” Cheese Image courtesy of Beth Dreiling Hontzas; styling courtesy of Mary Beth Wetzel/Zenobia Sandwiches with Smoked “Pimiento” Cheese (Recipe) Pimiento cheese is made out of the typical suspects: sour cream cheese, mayonnaise, smoked paprika, and cheddar cheese (to name a few). But there’s a twist: smokey gouda and the sweet tartness of sun-dried tomatoes give this dish a unique flavor profile.

You get the flavors of creamy, tangy, acidic, and smokey all rolled into one! Serve on both white and whole wheat breads to give your dish more visual appeal. Advertisement Advertisement

Mini Pumpernickel Grilled-Cheese and Pickle Sandwiches

Mini Pumpernickel Grilled Cheese and Pickle Sandwiches on Pumpernickel Bread Styling by Randy Mon; photography by Annabelle Breakey Recipe for Mini Pumpernickel Grilled-Cheese and Pickle Sandwiches on Pumpernickel Bread Consider these small delicacies to be mini ham and cheese paninis! Stack aged gouda cheese, smokey slices of ham, and pickles between two pieces of pumpernickel bread, then smear each sandwich with butter and broil until the cheese melts, about 3 minutes each sandwich. Make a second batch of these small grilled cheese sandwiches since they are so easy to eat that someone is going to go a bit excessive with their consumption!

Bacon-Olive Party Sandwiches

Sandwiches with Bacon and Olives for a Party Recipe for Bacon and Olive Party Sandwiches As if smoky bacon and salty pimiento-stuffed olives weren’t enough to make cream cheese a delectable treat on its own, this recipe includes them as well. Chives provide a touch of freshness to the dish. Spread on a slice of white bread (with crusts removed, of course). Serve with your favorite sparkling punch to complete the experience. Advertisement

Goat Cheese-Pecan Finger Sandwiches

Finger Sandwiches with Goat Cheese and Pecans Image courtesy of Jennifer Davick; styling courtesy of Marian Cooper Cairns Recipe for Goat Cheese and Pecan Finger Sandwiches It’s the ultimate 5-star finger sandwich when you mix the tanginess of goat cheese with the mildness of cream cheese, which is exactly what this recipe does. When you combine the crunch of toasted nuts with the sweet heat of red pepper jelly, you get a sandwich that is well worth sharing.

Chocolate-Hazelnut-Banana Finger Sandwiches

Finger Sandwiches with Chocolate, Hazelnuts, and Bananas Randy Mayor provided the photography; Missie Neville Crawford provided the styling.

Tomato Tea Sandwiches

Photographer Greg Dupree, food stylist Catherine Steele, and prop stylist Kay Clar collaborated on this project. Photograph courtesy of Greg DuPree Advertisement Advertisement

Ultimate Grilled Tomato Sandwiches

Sandwiches with Grilled Tomatoes, prepared by Mr. Kelsey Hansen is responsible for the food styling, while Karen Ranken is responsible for the prop styling. Recipe for the Best Grilled Tomato Sandwiches Ever What’s not to love about toasted bread, ripe tomatoes, melted cheese, and smokey bacon, right? In addition to being the ideal vehicle for your juicy summer tomatoes, these delectable grilled sandwiches combine nicely with a light, refreshing summer soup. While you could absolutely create these delicious summer sandwiches in a pan on the stovetop, grilling them elevates them to a whole new level of deliciousness.

“Some Like It Hot” Grilled Pimiento Cheese Sandwiches

Sandwiches with Grilled Pimiento Cheese that are “Some Like It Hot” Image courtesy of Jennifer Davick; styling courtesy of Lydia Degaris Pursell

Grown-Up Egg Salad Sandwich

Egg Salad Sandwich for the Adults Food styling is by Torie Cox, while prop styling is by Chelsea Zimmer. Photographer: Greg DuPree Advertisement

Avocado-Egg Salad Sandwiches with Pickled Celery

Sandwiches made with avocado and egg salad and topped with pickled celery Jennifer Causey provided the photography, while Lindsey Lower provided the styling.

Curried Chicken Tea Sandwiches

Sandwiches made with curried chicken and tea Photograph courtesy of Charles Walton Tea Sandwiches with Curried Chicken (Recipe) Surprise your visitors with a chicken salad that has been given a makeover. In this dish, chopped cooked chicken is combined with cream cheese, the citrus tastes of orange marmalade, and the heat of curry spice.

Spread the chicken salad on your favorite loaf of bread, then top it with toasted coconut, crisp almonds, and sliced green onions for a festive presentation. You’ll never want to eat plain chicken salad again after tasting this!

5 Traditional English Tea Sandwiches

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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 are both really stunning and well worth a visit if you are in the area. 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:

I cooked three tea sandwiches to serve with afternoon tea. In honor of Duchess Anna’s birthday, my colleagues from the Foodie Extravaganza group are also contributing recipes for scones, mini cakes, fruit curd, and little biscuits, among other things.

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 3 1/2 teaspoons melted salted butter
  • Fresh watercress (8 pieces white bread)

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:

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, softened, 8 ounces thinly sliced roast beef, fresh watercress;

  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. We would be delighted to have you as a guest! Visit our Foodie Extravaganza Pinterest Board if you’re a spectator seeking for delectable morsels.

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.

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

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.

  1. Spread equal portions of the cream cheese mixture over the tortilla, spreading it to within 1/2 inch of the edge of the tortilla.
  2. If you’re using arugula, sprinkle a few leaves on top.
  3. To serve, remove the plastic wrap and cut the wraps in half.
  4. minced or thoroughly chopped 1/2 tablespoon parsley 1/4 cup or more mayonnaise is recommended.
  5. In a large mixing bowl, combine the shrimp, shallots, lemon juice, parsley, mayonnaise, and spices.
  6. Taste and season with salt and pepper to your liking.
  7. 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.

  • Follow the above assembly instructions to make this delectable filling.
  • Finger Sandwiches in the Mediterranean Style This recipe makes 30 finger sandwiches.
  • Cover with plastic wrap and let aside for 1 hour.
  • Using a spatula, spread hummus equally across all 10 pieces of bread.
  • Season with pepper and cilantro or parsley, if desired.
  • Using a serrated knife, cut off the crusts.
  • 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

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