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English tea sandwiches sitting on a floral plate
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English Tea Sandwiches

Take tea with these dainty and delicious finger sandwiches! 
Course Appetizer, Main Course, Side Dish, Snack
Cuisine British
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12
Calories 82kcal
Author John Kanell

Ingredients

INGREDIENTS:

For the Cucumber Dill Sandwich:

  • ½ cucumber large
  • 4 oz cream cheese softened
  • lemon zest
  • 1 pinch salt
  • dill chopped
  • 6 slices potato bread

For the Salmon Sandwich:

  • 1 package smoked salmon
  • ½ cucumber
  • 2 oz cream cheese
  • dill chopped
  • 1 pinch salt
  • 6 slices pumpernickel bread

For the Egg Sandwich:

  • 4 eggs hard boiled
  • 2 tablespoons butter softened
  • 1 tablespoon mayonnaise
  • 1 pinch paprika
  • 6 slices potato bread

For the Cranberry Chicken Sandwich:

  • 3 chicken breasts boneless
  • ¼ teaspoon thyme
  • 3 tablespoons olive oil
  • 2 oz cranberries
  • 1 sprig watercress
  • 1 tablespoon mayonnaise
  • 2 teaspoons dijon
  • 6 slices potato bread

Instructions

INSTRUCTIONS:

    For the Cranberry Chicken Sandwich:

    • Preheat oven to 350 degrees F. Season chicken breasts with olive oil, salt and thyme. Bake for about 30 minutes. Let cool, rip cooked chicken into roughly 1 ½ inch pieces.
    • Halve the cranberries and smash in a bowl. This step is messy!
    • In a separate bowl, mix together mayonnaise and dijon mustard.
    • Combine cranberries, chicken, mayonnaise mixture until incorporated.
    • Butter sliced white bread bread. Add chicken mixture and a layer of watercress. Cut off the crusts and slice into rectangles.

    For the Cucumber Dill Sandwich:

    • Chop dill. Combine with softened cream cheese, lemon zest and a pinch of salt. (This mixture will be used again).
    • Cut paper thin slices of cucumber.
    • Spread cream cheese mixture onto white bread and add cucumbers slices. Cut off crusts, then cut rectangles.

    For the Salmon Sandwich:

    • Spread the same cream cheese mixture from the cucumber dill sandwiches on to pumpernickel bread.
    • Add a layer of cucumbers, then salmon.
    • Cut a circle out of the sandwich.
    • Transfer some of the cream cheese mixture to a piping bag and pipe a dollop. Add a dill sprig for garnish.

    For the Egg Sandwich:

    • In a bowl, mash hard boiled eggs.
    • Chop watercress
    • Add butter, mayonnaise, paprika and watercress to a bowl. Mix until combined.
    • Butter bread slices. Add egg mixture.
    • Cut off crusts. Cut rectangles.

    Video

    Notes

    • If you're feeling a bit intimidated just choose one or two of the sandwiches to serve with some tea and a bit of cake. Your guests will be quite happy with a more relaxed host!
    • To save time you can definitely use a rotisserie chicken instead of cooking the chicken breasts at home.
    • All of these sandwiches will keep for a few hours as long as you cover them so the bread doesn't dry out. Buttering the insides prevents the filling's moisture from making the bread soggy. 
    • If you want to prepare the egg or chicken fillings day ahead just cover, refrigerate and assemble before serving.
    • If you're feeling a bit intimidated just choose one or two of the sandwiches to serve with some tea and a bit of cake. Your guests will be quite happy with a more relaxed host!
    • To save time you can definitely use a rotisserie chicken instead of cooking the chicken breasts at home.

    Nutrition

    Serving: 1sandwich | Calories: 82kcal | Carbohydrates: 2g | Protein: 2.4g | Fat: 3.2g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.6g | Cholesterol: 28mg | Sodium: 34mg | Potassium: 14mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 45IU | Calcium: 4mg | Iron: 0.1mg