Ingredients
Equipment
Method
Cranberry Chicken Tea Sandwiches
- Rub chicken breasts with olive oil, salt, and thyme, then roast at 400°F (200°C) for 20-25 minutes until cooked through.
- Let cool slightly, then shred the chicken finely.
- If using fresh cranberries, roughly chop them and let them sit with a pinch of sugar for 10 minutes. If using dried, soak them in hot water for a few minutes, then drain.
- In a bowl, whisk together mayonnaise and Dijon mustard.
- Combine the shredded chicken, cranberries, and mayo-Dijon sauce, mixing well until thoroughly coated.
- Spread a thin layer of softened butter on each slice of potato bread.
- Evenly spread the chicken mixture on half the buttered bread slices.
- Layer with a few sprigs of fresh watercress.
- Top with the remaining buttered bread slices, gently pressing down.
- Carefully trim off all the crusts using a sharp serrated knife.
- Cut each sandwich into three rectangles or four triangles.
Cucumber Dill Tea Sandwiches
- Thinly slice the cucumber using a mandoline or a very sharp knife until almost translucent.
- In a small bowl, combine softened cream cheese, lemon zest, chopped fresh dill, and a pinch of salt. Mix until smooth and well combined.
- Spread this creamy dill mixture generously on each slice of potato bread, going right to the edges.
- Arrange the thinly sliced cucumber slices neatly over the cream cheese layer, slightly overlapping them.
- Place another slice of bread on top, pressing down gently.
- Trim off all crusts to create neat edges.
- Cut the sandwiches into small rectangles, triangles, or use a round cookie cutter.
Smoked Salmon Tea Sandwiches
- Prepare a simple dill cream cheese mixture: combine softened cream cheese with chopped fresh dill and a pinch of salt. Mix thoroughly.
- Spread this dill cream cheese mixture evenly across each slice of pumpernickel bread.
- Next, arrange thinly sliced cucumber over the cream cheese layer, ensuring a single, even layer.
- Carefully lay pieces of smoked salmon over the cucumber. You might need to trim the salmon slightly to fit.
- Top with another slice of pumpernickel bread and gently press down.
- Trim all crusts neatly.
- Cut the sandwiches into elegant circles using a cookie cutter, or into small squares.
- Garnish each tea sandwich with a tiny sprig of fresh dill before serving.
Classic Egg Salad Tea Sandwiches
- Mash hard-boiled eggs with a fork until they reach your desired consistency, leaving some small chunks for texture.
- If you choose to include watercress, finely chop a small handful.
- In a bowl, combine the mashed eggs with softened butter, mayonnaise, and a pinch of paprika. Stir everything together until creamy and well mixed.
- If using, fold in the finely chopped watercress.
- Spread the egg mixture evenly on each slice of potato bread, ensuring it reaches the edges.
- Place another slice of bread on top and press gently.
- Trim off all crusts for a clean presentation.
- Slice each sandwich into small rectangles or triangles.
Nutrition
Notes
Butter bread to the edges and cover sandwiches with damp paper towels or plastic wrap to prevent drying. Fillings can be made a day in advance. Use a sharp, moistened serrated knife for clean cuts. Store leftovers tightly in the fridge for up to 24 hours. Nutrition information is estimated based on common ingredients and serving sizes and may vary.