Afternoon Tea Sandwiches offer a superb opportunity to be creative, and to provide guests with a variety of flavors to meet their preferences. Tea in the afternoon is nothing new, but a fun, underestimated meal time with plenty of opportunity to demonstrate culinary skill. Of course tea sandwiches also pair with tea cakes and pastries. Despite the connection with tea, these may be served with Champagne, wine, cocktails, coffee, milk or any beverage of your choice.
Afternoon Tea Sandwiches

Afternoon Tea Sandwiches
Recipe type: Sandwiches
Cuisine: British
Serves: 1
Tomato Cheddar
  • 1 thinly sliced ripe tomato
  • 4 thin slices of aged cheddar
  • mayonnaise
  • watercress
Brie, Apple and Ham
  • butter, as needed
  • Dijon mustard, as needed
  • 1 thinly sliced apple, cored, preferably Granny Smith
  • thinly sliced ham, as needed
  • Brie cheese, thinly sliced, crust on
Cucumber Dill
  • mayonnaise, as needed
  • cream cheese, as needed, softened
  • 1 cucumber, peeled, seeded and thinly sliced
  • fresh dill, to sprinkle on the sandwich
  • garlic salt, as needed
  • butter, as needed, mixed with
  • lemon zest, grated and
  • fresh herbs (dill, mint, or fennel)
Salmon, Cucumber and Dill
  • cream cheese, softened, mixed with
  • fresh dill, minced
  • smoked salmon, thinly sliced
  • cucumber, peeled, seeded, thinly sliced
Shrimp Salad
  • cooked baby shrimp, processed with
  • mayonnaise, and
  • grated lemon zest, and
  • lemon juice, and
  • capers, chopped fine, and
  • parsley, chopped fine
  • chives, chopped fine, for topping
Roast Beef and Cheddar
  • butter, as needed
  • Dijon mustard, as needed, thinly spread
  • roast beef, thinly sliced, deli-style
  • Cheddar cheese, aged, thinly sliced
Radish and Ginger
  • butter, softened, mixed with
  • fresh ginger, grated, and
  • chives, finely chopped
  • radishes, cleaned, very thinly sliced
Egg Salad
  • mayonnaise, mixed well with
  • dry English mustard, to taste, and
  • egg yolk, hard boiled
  • egg while, hard boiled, chopped
  • egg yolk, hard boiled, chopped fine
  • shallot, finely chopped
Mushroom and Artichoke
  • butter, mixed with
  • fresh herbs, chopped (mint, sage, parsley)
  • mushroom caps, baked, stemless, each about 2-inches wide
  • artichoke hearts, finely chopped
  • caviar, for garnish
Peanut, Bacon and Banana
  • peanut butter, smooth
  • cooked bacon, very thin
  • fresh banana, peeled, threads removed, thinly sliced
Turkey and Cranberry
  • mayonnaise, mixed with
  • jellied cranberry sauce and
  • finely chopped sage
  • turkey, thinly sliced
  • jellied cranberry sauce, thinly sliced
Prosciutto and Pear
  • butter, softened, mixed with
  • Gorgonzola cheese
  • prosciutto, thinly sliced
  • pear, peeled, cored, thinly sliced
Pate and Caramelized Red Onion
  • Dijon mustard
  • mayonnaise
  • Pate, thinly sliced
  • caramelized red onion, as needed
Pesto Chicken
  • mayonnaise, mixed with
  • pesto, preferably fresh
  • chicken breast, poached and cold, thinly sliced
  • Parmiggiano-Reggiano, shaved
  • butter, mixed with
  • artichoke hearts, canned, drained, finely chopped
  • Bresaola ham, thinly sliced
  • olive oil, for drizzling
Roast Beef with Horseradish Cream
  • horseradish cream
  • roast beef, deli-sliced
  • cucumber, peeled, seeded, thinly sliced
  • watercress, for garnish
Salmon and Pickled Onion
  • cream cheese, mixed with
  • fresh chives, finely chopped
  • fresh dill, finely chopped
  • smoked salmon, thinly sliced (two slices per sandwich)
  • pickled onions, thinly sliced
Egg Salad on Brioche
  • brioche small rolls, sliced in half, across
  • egg salad (made with eggs, finely minced, dry mustard, mayonnaise, garlic powder)
  • fresh basil, for garnish
  • salt, to taste
  • black pepper, to taste
Roast Beef Wraps
  • thin flour tortillas or wraps
  • cream cheese, mixed with
  • fresh herbs (sage, thyme), and
  • prepared horseradish
  • roast beef, deli-sliced
  • bacon, thinly sliced, cooked, drained, cold
  • Cheddar cheese, thinly sliced
  • salt, to taste
  • black pepper, to taste
  • asparagus spears, cooked, drained, for garnish
Roasted Vegetables
  • goat cheese, mixed with
  • cream cheese, softened, and
  • fresh herbs (sage, rosemary, thyme, dill or tarragon)
  • roasted vegetables (any two of: zucchini, yellow squash, green bell pepper, red bell pepper, yellow bell pepper, asparagus, mushrooms, eggplant, fennel)
Anchovy and Radish
  • butter, mixed with
  • anchovy fillets, finely minced
  • radishes, sliced
  • crusty baguette
Grape and Taleggio
  • butter, softened
  • seedless red grapes, sliced in half
  • Taleggio cheese, sliced
Lobster Salad
  • mayonnaise, mixed with
  • paprika, and
  • lobster, finely minced
  • lobster claw or tail, sliced very thin
  • melted butter, for brushing
  • chives, finely minced
Ham, Swiss and Pear
  • Dijon mustard
  • mayonnaise
  • ham, deli-sliced
  • Swiss cheese, thinly sliced
  • pear (Bosc or Anjou), cored and sliced thin
  • mayonnaise, mixed with
  • basil, thinly sliced
  • Roma tomato, thinly sliced
  • mozzarella, thinly sliced, fresh
  • fresh basil leaves for garnish
  1. The variety of ingredients for Afternoon Tea Sandwiches is infinite. They may be lavish creations or humble; may include expensive ingredients like foie gras, or the least inexpensive like peanut butter. The choices are yours, so we recommend being creative, innovative and daring, but not crazy.
  2. The sandwiches should be small enough to be eaten in two or three bites.
  3. Use fresh, close-textured white or brown bread, thinly sliced.
  4. Whipped butter at room temperature is easy to spread without tearing the bread. Spread it thinly right to edges of bread.
  5. Sandwiches with fillings like ham, chopped egg, smoked salmon or anchovy paste can be made early in the day. Trim crusts within an hour or two of serving.
  6. If a meat or fish is called for, use only one or two thin slices. Do not make it the main focus of the sandwich.
  7. Hold the sandwich firmly and trim crusts with a sharp knife. Cut into four triangles or three rectangles; cover with a slightly dampened tea towel and refrigerate.
  8. To serve a dozen or fewer guests, three varieties are sufficient. For larger occasions, provide about five varieties.

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