5 TEA SANDWICH RECIPES FOR ANY OCCASION

Sandwiches – the perfect finger food!

Sometimes it’s best not to overthink it when it comes to party appetizers. Tea (or finger) sandwiches are incredibly simple while also being the most versatile snack ever. Think about it; sandwiches can be made to suit any diet, and are so easy to make inclusive to those following vegetarian, vegan, and gluten-free diets. That’s why I love serving up these mini sandwiches on tiered stands at my get-togethers. I typically make one stand with meat and dairy sandwiches, and another with vegan or vegetarian options, depending on who I’m having over.

Here are 5 easy recipes to serve at your next wedding, bridal or baby shower, high tea, or to have on hand for everyday lunch ideas! From classic meat and cheese to egg and tuna salad, and two vegetable options, there’s a bite for every tastebud.

Check out these quick and easy sandwich recipe ideas:

TURKEY & HAVARTI

INGREDIENTS

  • Fresh french bread
  • Turkey deli meat
  • Creamy havarti cheese slices
  • 1/2c. mayonnaise
  • 1tbsp. dijon mustard
  • 1tbsp. minced garlic in oil
  • 1 tsp. chopped rosemary
  • Green leaf, little gem or butter lettuce

(sauce makes two sandwiches)

METHOD

Mix mayonnaise, mustard, garlic, and rosemary, and spread over two slices of bread. Top with 3-4 slices of folded turkey, 1 havarti slice, and a handful of lettuce leaves. Top with second slice of bread, and cut sandwich into quarters or strips. Garnish with extra rosemary, and serve immediately.

EGG SALAD

INGREDIENTS

  • Fresh french bread
  • 6 large, free range brown eggs
  • 1/2c. mayonnaise
  • Fresh dill 
  • Green leaf, little gem or butter lettuce
  • S&P, to taste
  • Optional: 2tbsp. celery and/or pickles

(filling makes 3 sandwiches)

METHOD

Place eggs in a saucepan and fill with water until covered 1 inch above eggs. Bring to boil and boil 12 minutes. Drain, and douse with icy cold water until eggs are cool to the touch. Peel eggs and rinse in cold water. Drain, pat dry with a towel, and chop eggs (or mash with a fork). Stir in mayonnaise, salt and pepper, and celery/pickles if desired. Refrigerate a minimum of 2 hours, or overnight.

Spread a dollop of mayo onto two slices of bread, a generous amount of egg salad, dill, and a handful of lettuce. Top with second bread slice, and cut into quarters or strips. Garnish with fresh dill, and serve immediately.

TUNA SALAD

INGREDIENTS

  • Fresh french bread
  • 1 can sustainably sourced chunk tuna
  • 1/2c. mayonnaise
  • 1/2c. celery
  • 1/2c. pickles
  • Fresh dill
  • Green leaf, little gem or butter lettuce
  • Pepper, to taste

(filling makes 2 sandwiches)

METHOD

Drain tuna, and mash in a bowl with a fork until fluffy. Add mayo, celery, pickles, dill and pepper, and stir until well blended. Refrigerate a minimum of 2 hours. If refrigerating overnight, drain any liquid that has separated, add a spoonful of mayo, and stir. Spread a dollop of mayo onto two slices of bread, top with tuna salad, a handful of lettuce, and top with second bread slice. Cut sandwich into quarter or strips, garnish with fresh dill, and serve immediately.

CUCUMBER

INGREDIENTS

  • Fresh french bread
  • 1/2 long English cucumber (refrigerated)
  • 1/2c. sour cream (substitute for vegan mayonnaise if choosing plant-based)
  • Juice of 1/2 a lemon
  • Fresh dill
  • 1tsp. minced garlic 
  • Pepper, to taste

(spread makes 2 sandwiches)

METHOD

Peel cucumber, and slice into 1/4″ rounds. Whisk together sour cream, lemon juice, fresh dill, and pepper, and spread onto two slices of bread. Arrange 2 layers of cucumber slices onto one bread slice, and top with the second slice. Cut into quarters or strips, garnish with a cucumber slice, dill, and a sprinkle of pepper, and serve immediately. Best served cold, so make sure to refrigerate your cucumber!

RAINBOW VEGGIE

INGREDIENTS

  • 1/2 long English cucumber
  • 2 Radishes
  • 1/2 Carrot
  • Lettuce
  • Microgreens
  • 1/2c. Cream cheese (swap for vegan mayonnaise or hummus if choosing plant-based)
  • 2tsp. Finely chopped Basil
  • 1tsp. Minced garlic 
  • Juice of 1/2 a lemon
  • Lemon zest 

(spread makes 1 sandwich)

METHOD

Slice cucumber and radish into 1/4″ rounds, and use a peeler to make carrot ‘ribbons’. Mix together cream cheese, lemon juice, sprinkle of lemon zest, basil, and garlic. Spread generously onto two slices of bread, and top with cucumber, radish, carrots, a handful of lettuce, and microgreens. Top with second bread slice, and cut into quarters or strips. Serve immediately.

If serving all of the above sandwiches, pick up a tiered tray or two at your local home goods store, and artfully arrange your sandwiches!

I hope you liked these recipes; I suspect your family and guests will, too! Enjoy, and come by again soon!

xo, Jamie

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