Tea Sandwiches | Tea Recipes


Meredith Sweetpea likes to hold afternoon tea for her friends, serving up a delightful variety of tiny tea sandwiches. Most of her friends have never tried these nibbles, and croon in pleasure as they enjoy them, along with dainty sweets and scones.

Here are some of her favorite tea sandwiches:

  • Thinly sliced cucumber and cream cheese with dill on pumpernickel bread.
  • Smoked turkey with cranberry (or other fruit) mayonnaise on wheat bread.
  • Shrimp salad with dill on oatmeal bread.
  • Chicken salad with almonds on white bread.
  • Curried chicken with walnuts on white bread.
  • Goat cheese and watercress and pecans on raisin bread.
  • Tuna salad with dill on pumpernickel bread.
  • Sliced hard boiled eggs with bibb lettuce and herb mayonnaise on wheat bread.
  • Stilton cheese and pear slices on dill bread.
  • Cream cheese with walnuts and dates on date nut raisin bread.
  • Tomato with basil with mayonnaise on dark bread.
  • Deviled egg salad with a touch of cayenne pepper on dark bread.

Pick a couple of types of sandwiches for a nice taste treat and presentation. Try to mix the varieties, such as serving a vegetable, meat and seafood variety at one tea.

You may want to spread the bread to taste, with a thin layer of mayonnaise, vinaigrette, cream cheese, or other spread.

Create an eye-pleasing presentation by using a tiered serving tray or your best china and tea service. Layer the varieties of sandwiches and different bread colors in a complimentary pattern.

Meredith Sweetpea loves Pepperidge Farm’s Party Breads that come in Jewish Rye and Dark Pumpernickel. They are the perfect size for tea or finger sandwiches. Cut each sandwich in half if filled. Serve whole if serving an open-faced sandwich.

Otherwise, cut your favorite sandwiches into either strips or quarters for easy serving and eating.

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