Tea Sandwich Recipe
A delicate tea sandwich is the best thing that can happen to you on a summer afternoon. Learn how to make a teatime sandwich.
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Snack
Cuisine: American
Servings: 10
Calories: 291kcal
Ingredients For Dill Cucumber Tea Sandwich
- 1 Cup cucumber, thinly sliced
- 1 Cup cream cheese, softened
- 2 tablespoon dill, finely chopped
- 2 tablespoon parsley, finely chopped
- 1 tablespoon honey
- 1 teaspoon garlic, finely chopped
- 1 teaspoon Italian herb mix
- 1 teaspoon extra virgin olive oil or melted butter
- 1 teaspoon black pepper, crushed
- ¼ teaspoon salt or to taste
Ingredients For Coleslaw Tea Sandwich
- 1 Cup plain mayonnaise
- 1 tablespoon cream cheese softened
- 1 tablespoon tomato sauce or ketchup
- 1 teaspoon Dijon Mustard
- 1 teaspoon garlic, finely chopped
- ¼ Cup onion, finely chopped
- ⅓ Cup cabbage, finely chopped
- ¼ Cup carrot, grated
- ½ teaspoon salt or to taste
- 1 teaspoon black pepper, crushed
Dill Cucumber Tea Sandwich
Combine all the ingredients in a bowl to make the sandwich filling. Whisk them nicely to make a smooth and creamy sandwich spread.
Remove the side crust of the bread slices. Spread one tablespoon of cream cheese filling on each bread slice using a knife.
Cover the cream cheese layer with thin cucumber slices
Once again, spread one tablespoon of cream cheese filling over the cucumber slices. Cover the sandwich with another bread slice.
Cut the dill cucumber sandwich into two equal halves. Serve this tea sandwich immediately or store it in the refrigerator to cool down before serving.
Coleslaw Tea Sandwich
Combine all the ingredients in a bowl to make the sandwich filling. Whisk them nicely to make a smooth and creamy coleslaw sandwich spread.
Remove the side crust of the bread slices. Spread two tablespoons of coleslaw filling on each bread slice.
Cover the sandwich with another bread slice.
Cut the coleslaw sandwich into two halves. Serve this tea sandwich immediately or store it in the refrigerator to cool down before serving.
- Add salt cautiously to the sandwich filling as cream cheese, mayonnaise, and tomato sauce already contain some salt. Hence, it is best to taste and add salt accordingly.
- Take the freshest bread possible for making the tea sandwiches. DO NOT use stale and dry bread slices. I use either white, thinly sliced milk bread, potato bread, or sandwich bread.
- You can either remove the crusty edges of the bread or use crustless bread slices to make sandwiches.
- For meal prep, you can either make these sandwiches in advance and store them in the refrigerator. Or prepare the sandwich filling in advance and last minute assemble the sandwich.
- While storing, do not stack the sandwiches. Arrange them neatly in a row. This will not disorient the shape of the sandwich.
Calories: 291kcal | Carbohydrates: 32g | Protein: 7g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 28mg | Sodium: 690mg | Potassium: 157mg | Fiber: 2g | Sugar: 7g | Vitamin A: 973IU | Vitamin C: 3mg | Calcium: 143mg | Iron: 2mg