The Art of the Perfect Afternoon Tea Sandwich
The Art of the Perfect Afternoon Tea Sandwich has become a viral instagram series, one which took me by surprise. As if I am being completely honest I thought it wasn’t special enough to post. I couldn’t have been more wrong, although there is nothing too complicated after a tea sandwich made well it is a thing of delicate joy and made badly it is totally forgettable. I am not a gate keeper so here are my thoughts on the perfect afternoon tea sandwich: it should be easy to hold, easy to eat in a few bites, flavourful and not overfilled. They should always be made on supermarket medium sliced bread. You can adapt your fillings accordingly however the size and method of making the sandwiches should remain the same.
Cucumber Tea Sandwiches
Classic Egg Mayonnaise Tea Sandwiches
Chicken and Herb Tea Sandwiches
Smoked Salmon and Lemon Butter Tea Sandwiches
Beef, Horseradish and Watercress Tea Sandwiches
Cream Cheese, Herbs and Tomato Tea Sandwiches
Radish and Salted Butter Tea Sandwiches
Ham, Cheddar and Mustard Tea Sandwiches
Strawberry Jam Tea Sandwiches
Coronation Chicken Tea Sandwiches
1. Cucumber Tea Sandwiches
My favourite tea sandwich and very traditional at any proper English afternoon tea. I’m sharing my fail safe method for making an excellent one. If you have never tried a cucumber tea sandwich I hope this will inspire you to try one. They are truly a taste of my childhood and remind of all our family birthdays and tea parties.
ingredients
1/2 cucumber, peeled
sea salt
black pepper
6 slices of medium sliced white bread
mayonnaise
Take the peeled cucumber and using a box grater thinly slice the cucumber on the side of the grater. Lay the slices into kitchen towel and scatter with sea salt, to help draw out the liquid. Cover with kitchen paper also and leave for 20 minutes so the kitchen paper absorbs the excess liquid.
Lay out the 6 slices of bread: thinly spread all 6b slices with a light layer of mayonnaise. Cover with the thinly sliced cucumber and season with pepper.
Using a serrated knife cut off the crusts and discard. Cut the sandwich in half and then each half in half again, so you have 4 evenly sized sandwiches from each sandwich. You should have 12 sandwiches. Serve on a china plate and enjoy.
2. Classic Egg Mayonnaise Tea Sandwich
Traditionally served at a good English afternoon tea: I fear if a simple egg mayonnaise sandwich wasn’t included it would be wildly missed!
ingredients
3 organic eggs, boiled for 7-8 minutes
1 tablespoon good quality mayonnaise
1 tablespoon finely chopped chives
1/2 teaspoon of paprika
sea salt
black pepper
6 slices of medium sliced white bread
unsalted butter, room temperature
method
Peel the boiled eggs and place in a bowl break up the egg with a fork. Then add the mayonnaise, paprika, chives and season well. Gently combine.
Lay out the 6 slices of bread: thinly butter 3 slices of bread, and thinly cover the remaining 3 in light layer of mayonnaise. Add a tablespoon of the filling to 3 sides of bread and spread evenly to the corners. Cover with the remaining 3 slices of bread. You should have 3 complete sandwiches.
Using a serrated knife cut off the crusts and discard. Cut the sandwich in half and then each half in half again, so you have 4 evenly sized sandwiches from each sandwich. You should have 12 sandwiches. Serve on a china plate and enjoy.
3. Chicken and Herb Tea Sandwiches
My family love this tea sandwich and it works beautifully as a slightly more satisfying filling at a traditional English afternoon tea. It should be light to eat and well seasoned for excellent flavour. I recommend poaching the chicken so they meat remains tender and doesn’t dry out.
ingredients
1 poached chicken breast, cooled and shredded (method)
1 heaped tablespoon good quality mayonnaise
1 tablespoon finely chopped dill
1 tablespoon finely chopped chives
sea salt
black pepper
6 slices of medium sliced white bread
unsalted butter, room temperature
method
Place the cooked poached chicken breast in a blender and shred (the easiest way to do this and a new discovery). Remove from the blender and add to a bowl with the mayonnaise, herbs and season well. Gently combine.
Lay out the 6 slices of bread: thinly butter 3 slices of bread, and thinly cover the remaining 3 in light layer of mayonnaise. Add a tablespoon of the filling to 3 sides of bread and spread evenly to the corners. Cover with the remaining 3 slices of bread. You should have 3 complete sandwiches.
Using a serrated knife cut off the crusts and discard. Cut the sandwich in half and then each half in half again, so you have 4 evenly sized sandwiches from each sandwich. You should have 12 sandwiches. Serve on a china plate and enjoy.
4.Smoked Salmon and Lemon Butter Tea Sandwiches
I prefer smoked salmon sandwiches to use brown bread. I find the flavouring the butter with lemon keeps the sandwiches fresher for longer. I like to add herbs especially dill as I love dill with fish.
ingredients
6 slices of brown bread (medium slice)
60g unsalted butter
1-2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped dill
200g smoked salmon
method
To make the lemon butter: leave the butter out at room temperature until soft. Then add to a bowl, to which you need to add the lemon juice, black pepper and dill. Taste and add more black pepper or lemon juice accordingly.
Lay out the 6 slices of bread: spread 6 slices of bread with the lemon butter. Then cover 3 sides of bread with the smoked salmon slices. Cover with the remaining 3 slices of bread: you should have 3 complete sandwiches.
Using a serrated knife cut off the crusts and discard. Cut the sandwich in half and then each half in half again, so you have 4 evenly sized sandwiches from each sandwich. You should have 12 sandwiches in total. Serve on a china plate and enjoy.
5. Beef, Horseradish and Watercress Tea Sandwiches
These are probably my husband William’s favourite tea sandwiches, as they contain three of his favourite ingredients. They do have great flavour and if you can find real horseradish and grate it (horseradish is in season from late autumn to early spring) they will be even better. Although it is stronger in flavour so I would use less (around half the amount but taste and adjust).
ingredients
6 slices of brown bread (medium slice)
3 tablespoons crème fraîche
2 tablespoons creamed horseradish
1 heaped teaspoon Dijon mustard
freshly ground black pepper
1 cup of watercress, remove woody stems
85g roast beef deli slices
unsalted butter
method
To make the horseradish cream: combine the crème fraîche, creamed horseradish, Dijon mustard and season with freshly ground black pepper.
Lay out the 6 slices of bread: spread 3 slices of bread with the horseradish cream be generous and top with slices of roast beef. Then butter the 3 slices of bread and cover with watercress leaves. Close the sandwiches: you should now have 3 complete sandwiches.
Using a serrated knife cut off the crusts and discard. Cut the sandwich in half and then each half in half again, so you have 4 evenly sized sandwiches from each sandwich. You should have 12 sandwiches. Serve on a china plate and enjoy.
6. Cream Cheese, Herbs and Tomato Tea Sandwiches
It is my opinion that traditional cucumber sandwiches have no cream cheese filling however the combination ion cream cheese and tomato is irresistible to me. The cream cheese filling also helps keep the bread fresh as the tomatoes can otherwise make for soggy tea sandwiches (even when the tomatoes are patted dry). So I would argue necessary here.
ingredients
6 slices of white bread (medium slice)
90g cream cheese full fat
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh chives, finely chopped
1 tablespoon parsley, finely chopped
1/2 teaspoon freshly ground black pepper
3-4 tomatoes, at room temperature
method
To make the herby cream cheese: combine the cream cheese and herbs in a bowl, season with sea salt and black pepper to taste. Next slice the tomatoes evenly, discarding the end pieces. Lay out on a clean piece of kitchen towel and remove excess water.
Lay out the 6 slices of bread: spread 6 slices of bread with the herby cream cheese. Then cover 3 sides of bread with the sliced tomatoes. Close the sandwiches: you should have 3 complete sandwiches.
Using a serrated knife cut off the crusts and discard. Cut the sandwich in half and then each half in half again, so you have 4 evenly sized sandwiches from each sandwich. You should have 12 sandwiches in total. Serve on a china plate and enjoy.
7. Radish and Butter Tea Sandwiches
This is a lovely tea sandwich as the radishes are thinly sliced but have great texture and some crunch, when you bite into the sandwich. I also love the flash of pink. An alternative to a cucumber tea sandwich, light to eat and very moreish.
ingredients
6 slices of brown bread (medium slice)
60g unsalted butter
1 teaspoon flaky sea salt
1 tablespoon finely chopped chives
6 radishes, trimmed and thinly sliced into rounds
freshly ground black pepper
method
To make the chive and sea salt butter: leave the butter out at room temperature until soft. Then add to a bowl, to which you need to add sea salt and finely chopped chives. Combine.
Lay out the 6 slices of bread: spread 6 slices of bread with the sea salt and chive butter. Then cover 3 sides of bread with thin slices of radish. Cover with the remaining 3 slices of bread: you should have 3 complete sandwiches.
Using a serrated knife cut off the crusts and discard. Cut the sandwich in half and then each half in half again, so you have 4 evenly sized sandwiches from each sandwich. You should have 12 sandwiches in total. Serve on a china plate and enjoy.
8. Cheddar, Ham and Mustard Tea Sandwiches
A classic and such a staple tea sandwich, the mustard is needed here for some flavour and extra kick. I use an organic oak smoked ham, honey roast ham is also delicious. I like to use slices of extra mature cheddar, as the flavour is excellent. If you want to keep this tea sandwich vegetarian then I would opt for a cheddar and chutney combination, which is delicious too!
ingredients
6 slices of brown bread (medium slice)
30g unsalted butter
2 tablespoons Dijon mustard
3 slices of extra mature cheddar
3 slices of organic honey roasted ham
method
Lay out the 6 slices of bread: spread 3 slices of bread with Dijon mustard be generous and top with slices of cheese and ham. Then butter the 3 slices of bread and cover with watercress leaves. Close the sandwiches: you should now have 3 complete sandwiches.
Using a serrated knife cut off the crusts and discard. Cut the sandwich in half and then each half in half again, so you have 4 evenly sized sandwiches from each sandwich. You should have 12 sandwiches. Serve on a china plate and enjoy.
9. Sweet Strawberry Jam Sandwiches
I thought we might need a sweet sandwich and jam sandwiches are a classic childhood flavour that takes me straight back to being young. Honey sandwiches are another lovely traditional afternoon tea sandwich option.
ingredients
6 slices of white bread (medium slice)
60g unsalted butter
3 heaped tablespoons strawberry jam
method
Lay out the 6 slices of bread: spread all 6 slices of bread with butter, buttering all the way to the corners. Then spread jam on 3 slices. Close the sandwiches: you should now have 3 complete sandwiches.
Using a serrated knife cut off the crusts and discard. Cut the sandwich in half and then each half in half again, so you have 4 evenly sized sandwiches from each sandwich. You should have 12 sandwiches. Serve on a china plate and enjoy. d out
10.Coronation Chicken Tea Sandwiches
One of my best friend Samantha’s requests as she remembered my Mum making this for us, when we were children. In 1989 my parents rented a cottage on the Ashton estate in Northamptonshire and we spent many happy weekends, holidays and Summers there. They were perhaps some of Mum’s happiest times and she would host large family lunches, BBQs and dinners mostly at the drop of a hat and in the warmer months these would always be in the garden. These parties would involve multiple tables joined together to accommodate all the guests, hidden under a collection of blue and white tablecloths. There would always be a children’s table and plenty of food. This Coronation chicken was a favourite served with a wild rice salad, here I am using it as a filling for tea sandwiches.
ingredients
2.2kg diced chicken
1 tablespoon vegetable oil
1 small onion
1 tbsp curry paste, medium or mild heat
1 tbsp tomato pureé
100ml red wine, or water
1 bay leaf
juice of 1/2 lemon
4 apricots (canned), or 10 dried apricots rehydrated with 150ml boiling water
300ml mayonnaise
100ml whipping cream
medium sliced brown bread
butter, for the bread
method
In a small saucepan, heat the oil, then add onion and cook for 5 minutes until soft. Add curry paste, tomato pureé, water, lemon juice, and bay leaf. Simmer uncovered for 10 minutes until well-reduced, then cool.
If using dried apricots rehydrate in boiling water for 15 minutes. Then pureé the apricots into the curry base/ sauce. Whip the cream and fold it into the cool mixture, then the mayonnaise. Taste the sauce and adjust, it’s not as sweet as shop bought ones, so you can add sugar. Stir in the cooked chicken pieces.
If making sandwiches butter bread, add the chicken filling. Remove crusts and cut into tea sandwiches.
Prepping tea sandwiches ahead
here is what you need to do
lightly wet some kitchen towel with water, it should just be damp, not wet. Then cover the sandwiches with the damp kitchen towel and cover, to seal the plate with cling film, or store in an airtight container. Refridgerate.
The sandwiches will stay perfectly fresh and not dry out, ready for tea time.