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Tea Sandwiches

Last Friday my daughter, Evelyn, graduated from Kindergarten.  To celebrate we had a tea party with a sliver tea pot, tea sandwiches, and red velvet cake. It was great and choosing which tea sandwiches to make was a lot of fun. From what I’ve gleaned there are some pretty traditional tea sandwiches like cucumber or watercress but that really, when you boil it down, if you just cut the crust off a sandwich and then cut it into three strips it’s a tea sandwich. Or, maybe it’s anything you’d serve at tea. Either way, we had a bunch!

I made some basics like egg salad and tuna salad since there were going to be kids there and I wanted to make sure there was stuff for them to eat. But I had fun making the other three. The first was pumpernickel bread with salmon spread on it. Yum. The next one I made was the traditional cucumber tea sandwich and I researched it quite a bit. But many of the recipes called for mayonnaise, which I’m not crazy about, and mint, which I didn’t have so I improvised a bit. Cream cheese, sour cream, fresh parsley, and some spices and I was very pleasantly surprised at how it turned out. I’m not a big fan of cucumber and yet these were crunch, savory, and super tasty. (UPDATE: turns out the leftover cream cheese, sour cream spread makes an excellent dip for crudite!)

The last sandwich I made was inspired by something I found online and I have no recollection of where I found it so I can’t cite it properly. Sorry. But the idea was pretty simple Boursin Cheese with apples. I decided that these flavors would go really well with sourdough bread and guess what? I was right! Creamy and savory from the cheese, crunchy and sweet from the apples, and soft and tangy from the sourdough bread. Great combination. The perfect set of sandwiches for a fantastic tea party spread.


Cucumber Cream Cheese Sandwiches on White Bread

  • 8 oz cream cheese
  • 2.5 tbsp sour cream
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp kosher salt
  • 1/8 tsp paprika
  • 1 tbsp minced fresh parsley
  • 1 large seedless cucumber
  • 8 slices white bread, crusts removed

  • Place the cream cheese, sour cream, onion powder, garlic powder, salt, and paprika into the bowl of a stand mixer fitted with the paddle attachment.
  • Blend until well combined and smooth.
  • Add in the fresh parsley and blend to combine.
  • Spread four slices of bread (crusts removed) with the cream cheese mixture.
  • Slice the cucumber and place a layer of cucumber slices on top of the cream cheese mixture.
  • Top with remaining bread and slice the sandwich into three strips.

Preparation time: 10 minute(s)

Number of servings (yield): 4

Apple and Boursin Cheese Sandwiches on Sourdough Bread

  • 2 Apples sliced about ¼ inch thick
  • 2 packages Boursin Cheese
  • 12 slices sourdough bread, crusts removed

  • Leave 2 packages of Boursin Cheese spread out of the fridge for 2-3 hours or overnight at room temperature.
  • Spread 6 slices of bread (crusts removed) with a thick layer of the cheese.
  • Top each piece with an even layer of apple slices.
  • Top with remaining bread and slice the sandwich into three strips.

Preparation time: 10 minute(s)

Number of servings (yield): 6

Salmon and Cream Cheese Sandwiches on Pumpernickel Bread

  • 1 batch salmon spread
  • 12 slices pumpernickel bread, crusts removed

  • Prepare the salmon spread as instructed.
  • Spread it on 6 slices of pumpernickel bread.
  • Top with remaining 6 slices of bread.
  • Slice into three strips each.

Preparation time: 10 minute(s)

Number of servings (yield): 6