English Tea Sandwiches
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
12
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Calories
82 kcal
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Course
Side Dish, Main Course, Appetizer, Snacks
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Cuisine
British
English Tea Sandwiches
Description
English Tea Sandwiches are a collection of small, crustless sandwiches traditionally served during tea time. This recipe provides four classic variations: cucumber dill, smoked salmon, egg, and cranberry chicken. Each sandwich uses soft white or pumpernickel bread with specific fillings prepared with care for flavor balance.
The cucumber dill sandwich combines cream cheese mixed with fresh dill and lemon zest alongside thin cucumber slices for a cool and creamy bite. Smoked salmon sandwiches reuse this cream cheese spread complemented by chopped dill and cucumber for a layered, savory texture. The egg sandwiches mix butter, mayonnaise, and paprika with chopped hard-boiled eggs for a rich and slightly spiced filling. Cranberry chicken features roasted chicken torn into pieces and mixed with smashed cranberries, mayonnaise, Dijon mustard, and watercress for a sweet and tangy protein option.
Preparing these sandwiches in advance is possible by assembling the fillings early and brushing bread interiors with butter to prevent sogginess. They keep well for a few hours covered, making them convenient for gatherings. Choosing one or two types to serve is perfectly acceptable for a relaxed hosting experience.
Ingredients
INGREDIENTS:
For the Cucumber Dill Sandwich:
- ½ cucumber large
- 4 oz cream cheese softened
- lemon zest
- 1 pinch salt
- dill chopped
- 6 lices potato bread
For the Salmon Sandwich:
- 1 smoked salmon package
- ½ cucumber
- 2 oz cream cheese
- dill chopped
- 1 pinch salt
- 6 lices pumpernickel bread
For the Egg Sandwich:
- 4 egg hard boiled
- 2 tablespoons butter softened
- 1 tablespoon mayonnaise
- 1 pinch paprika
- 6 lices potato bread
For the Cranberry Chicken Sandwich:
- 3 chicken breast boneless
- ¼ teaspoon thyme
- 3 tablespoons olive oil
- 2 oz cranberries
- 1 prig watercress
- 1 tablespoon mayonnaise
- 2 teaspoons Dijon mustard
- 6 lices 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.
Notes
- Use softened cream cheese mixed with dill and lemon zest as a base for cucumber and smoked salmon sandwiches.
- Butter the inside of bread slices before adding fillings to prevent sogginess and keep sandwiches fresh for hours.
- Egg and cranberry chicken fillings can be prepared a day ahead and stored refrigerated; assemble sandwiches shortly before serving.
- Rotisserie chicken can substitute for baked chicken breasts to save preparation time.
- Cut sandwiches into small rectangles and remove crusts for traditional presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 82kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 2.4g | 5% |
| Fat | 3.2g | 5% |
| Saturated Fat | 0.8g | 4% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.6g | 3% |
| Cholesterol | 28mg | 9% |
| Sodium | 34mg | 1% |
| Potassium | 14mg | 0% |
| Fiber | 0.5g | 2% |
| Sugar | 0.2g | 0% |
| Vitamin A | 45IU | 1% |
| Calcium | 4mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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