Tea Party Sandwiches Recipe
Tea party sandwiches are the perfect way to impress your guests with a variety of flavors and textures.
Equipment
- Sharp Knife or Mandoline
- Mixing Bowls
- Piping Bag
- Butter Knife
- Cutting Board
- Bread Knife
Ingredients
Cranberry Chicken Sandwich
- 3 boneless chicken breasts
- ¼ teaspoon thyme
- 3 tablespoons olive oil
- 2 oz cranberries
- 1 sprig watercress
- 1 tablespoon mayonnaise
- 2 tablespoon Dijon mustard
- 6 slices potato bread
Cucumber Dill Sandwich
- ½ large cucumber
- 4 oz cream cheese (softened)
- Zest of 1 lemon
- 1 pinch salt
- Fresh dill (chopped)
- 6 slices potato bread
Smoked Salmon Sandwich
- 1 package smoked salmon
- ½ cucumber
- 2 oz cream cheese (softened)
- Fresh dill (chopped)
- 1 pinch salt
- 6 slices pumpernickel bread
Egg Sandwich
- 4 hard-boiled eggs
- 2 tablespoons butter (softened)
- 1 tablespoons mayonnaise
- 1 pinch paprika
- 6 slices potato bread
Instructions
Cranberry Chicken Sandwich
- Preheat your oven to 350°F (175°C). Season the chicken breasts with olive oil, salt, and thyme. Place them on a baking sheet and bake for about 30 minutes or until fully cooked. Once the chicken is done, allow it to cool for a few minutes before shredding it into roughly 1 ½-inch pieces.
- Halve the cranberries and mash them in a bowl to release their juices. This will help create a sweet and tangy element to balance the richness of the chicken.
- In a separate bowl, combine the mayonnaise and Dijon mustard. Stir until smooth and well incorporated.
- In a large bowl, mix the shredded chicken with the smashed cranberries and mayonnaise mixture until fully combined.Butter the slices of potato bread lightly, then spread a generous amount of the chicken mixture on one slice of bread. Top with a few leaves of fresh watercress for a peppery crunch. Cut off the crusts and slice into rectangles.
Cucumber Dill Sandwich
- In a mixing bowl, combine the softened cream cheese, lemon zest, and a pinch of salt. Stir in the chopped fresh dill until the mixture is well combined and creamy.
- Using a sharp knife or mandoline, slice the cucumber into paper-thin slices. This ensures that the cucumber won’t overpower the delicate cream cheese mixture.
- Spread the cream cheese mixture generously on the slices of potato bread. Layer the cucumber slices on top, ensuring they are evenly distributed.Cut off the crusts and slice the sandwiches into rectangles for a neat and tidy presentation.
Smoked Salmon Sandwich
- Using the same cream cheese mixture from the cucumber dill sandwiches, spread a generous layer of the creamy mixture onto slices of pumpernickel bread. The slightly earthy flavor of pumpernickel pairs wonderfully with the rich cream cheese.
- Layer thinly sliced cucumber over the cream cheese. Then, add a few slices of smoked salmon, arranging them evenly across the bread.
- Use a round cookie cutter or a sharp knife to cut the sandwich into a neat circle. Transfer some of the remaining cream cheese mixture to a piping bag and pipe a small dollop of cream cheese in the center of each sandwich. Garnish with a sprig of fresh dill to add a touch of elegance and color.
Egg Sandwich
- In a mixing bowl, mash the hard-boiled eggs using a fork. Add the softened butter, mayonnaise, and a pinch of paprika. Stir in some finely chopped watercress for a fresh bite. Mix everything until fully combined, and season with salt to taste.
- Butter the slices of potato bread lightly to add richness to the sandwich and to help seal the edges. Then, spread a generous amount of the egg mixture onto the bread.
- Once the filling is on the bread, cut off the crusts and slice the sandwiches into neat rectangles for a classic finger sandwich shape.