Afternoon Tea Sandwiches

Name: Afternoon Tea Sandwiches
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: British
Ingredients: 8 slices of Soft White Sandwich Bread; 8 slices of Soft Brown Wholemeal Sandwich Bread; 4 slices of White Sandwich Bread, from above; 30g Unsalted Butter, softened; 1/2 English Cucumber, very thinly sliced; 4 slices of Brown Sandwich Bread, from above; 20g Unsalted Butter, softened; 3 large Eggs; 2 tbsp Mayonnaise; 1 pinches of White Pepper; 1/2 tsp English Mustard; 1 punnets of Cress, small, snipped; 4 slices of Brown Sandwich Bread, from above; 20g Unsalted Butter, softened; 100g Smoked Salmon, slices; 1/2 Lemon, you’ll use about 1 tsp juice; 4 slices of White Sandwich Bread, from above; 20g Unsalted Butter, softened; 100g Cooked Ham, good-quality, thinly sliced; 2 tsp English Mustard; 1 pinches of Pepper (Black); 1 pinches of Salt, fine; 1 pinches of Salt, fine; Some Pepper (Black), a few cracks

These classic afternoon tea sandwiches are light, elegant and perfect for a leisurely tea — delicate cucumber rounds, creamy egg mayonnaise with peppery cress, silky smoked salmon with lemon, and simple ham with a touch of mustard. Prepared on a mix of white and brown sandwich breads and cut into dainty fingers or triangles, they make a pretty, varied platter for guests. Easy to assemble ahead and wonderfully fresh-tasting.

These classic afternoon tea sandwiches are light, elegant and perfect for a leisurely tea — delicate cucumber rounds, creamy egg m... Show more

Traditional British Recipe

Health Grade

C+ · Balanced

Rating

4.4

Time

40 min

Price

1,81 €

Calories

545 kcal

low calorie

easy

meal prep

low sugar

Method

Set out the bread

Lay out the Soft White Sandwich Bread and Soft Brown Wholemeal Sandwich Bread, then separate the slices you’ll use as White Sandwich Bread for the cucumber and ham sandwiches and Brown Sandwich Bread for the egg and smoked salmon sandwiches. Keep the bread covered so it stays soft while you work.

Boil the eggs

Put the Eggs in a saucepan, cover with cold water, and bring to a boil. Once bubbling, lower the heat and simmer for 9 minutes while you wash and dry the English Cucumber, Cress, and Lemon; slice the cucumber very thinly, snip the cress, and squeeze the lemon into a small bowl for later.

Mix egg filling

When the eggs are cool enough to handle, peel them and chop them finely. Stir in the Mayonnaise, English Mustard, snipped cress, Pepper (Black), and Salt (fine) until the mixture is creamy but still a little chunky.

Assemble white sandwiches

Spread the softened Unsalted Butter all the way to the edges of the white slices. Build two cucumber sandwiches from four of the slices: pile on the thin cucumber, season lightly with White Pepper and Salt (fine), and top with the matching slices. Build two ham sandwiches from the remaining four white slices: spread on mustard, add the Cooked Ham, and cap them with the last slices.

Assemble brown sandwiches

Spread the brown slices with the remaining butter. Build two egg sandwiches from four of the brown slices by dividing the egg-and-cress mixture evenly between them, then build two salmon sandwiches from the remaining four brown slices with the Smoked Salmon, drizzling over about 1 tsp of the lemon juice you set aside and finishing with a few cracks of pepper.

Trim and serve

Trim the crusts from each sandwich, then cut every sandwich into 3 neat fingers. Arrange the 24 finger sandwiches on a platter and serve right away for the freshest texture.