Tea Sandwiches collected by Diane N. Tran
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 © 16 August 2001

(Editor's Note: Rebroadcast, redistribution, or reproduction of this document, in whole or in part, is prohibited without prior, written permission. For educational use only.)


Tea sandwiches are traditionally light, delicate sandwiches sliced small enough to be picked up with the fingers or a pair of sandwich tongs. Teas sandwiches can be cut into triangles or, using cookie cutters, shapes for special occasions. White or wheat bread, with the crusts cut off, can be used for these sandwiches. The following recipes are modern interpretations of tea fare.


Cucumber Sandwiches

  1. After cutting off the crusts of the bread and cutting the bread into triangles or shapes, butter both sides of the bread.

  2. Cut seedless cucumber (sold in gourmet supermarkets, always wrapped in cellophane) into very thin slices, and place between bread slices.

  3. Garnish if desired.


Tuna Sandwiches

  1. Mix one can of tuna (drained) with tuna seasoning and enough mayonaise to make a thick spread.

  2. Spread on prepared slices of bread. You may add thin slices of cucumber if desired along with garnish.


Salmon Sandwiches

  1. Spread cream cheese on prepared slices of bread.

  2. Put thin slices of smoked salmon (Nova is particularly good) between slices of bread.


Egg Sandwiches

  1. Mix sectioned boiled egg and mayonaise (or use store bought egg salad) and season as desired.

  2. Spread on slices of prepared bread. You may add thin slices of cucumber if desired along with garnish.


Watercress Sandwiches

  1. Spread cream cheese on prepared slices of bread.

  2. Cut watercress (sold in cans) into thin slices. Place between slices of bread.

  3. Garnish if desired.


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