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side shot of tea sandwich stacked on a white platter
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5 from 1 vote

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
Total Time20 minutes
Course: Snack
Cuisine: American
Servings: 10
Calories: 291kcal
Author: Hina Gujral

Equipment

Ingredients

  • 20 slices sandwich bread

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
  • Cup cabbage, finely chopped
  • ¼ Cup carrot, grated
  • ½ teaspoon salt or to taste
  • 1 teaspoon black pepper, crushed

Instructions

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.

Notes

  • 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.

Nutrition

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