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Tea Sandwich

Tea Sandwich

The tea sandwich is the favorite of the British and not only for the five o'clock tea. It has the role of giving consistency to the habit, but also to compliment the aroma of the tea.

  • borderless white bread, cut into rectangles
  • cold cucumber cut into slices
  • smoked salmon
  • butter
  • lettuce

Servings: -

Preparation time: less than 15 minutes


Grease the slices of bread on one side with butter.

Place the other ingredients in the desired order on one of the slices, and place the remaining slice of bread on top.

Serve cold with tea and butter cakes.

Tips sites


I also tried a version with cream cheese, cucumber, salad and fresh thyme leaves that I liked as much as the one presented.

Tea sandwich

A tea sandwich (also referred to as finger sandwich) [1] is a small prepared sandwich meant to be eaten at afternoon teatime to stave off hunger until the main meal.

The tea sandwich may take a number of different forms, but should be easy to handle, and should be capable of being eaten in two or three bites. It may be a long, narrow sandwich, a triangular half-sandwich, or a small biscuit. It may also be cut into other decorative shapes with a cookie cutter.

The bread is traditionally white, thinly sliced, and buttered. The bread crust is cut away cleanly from the sandwich after the sandwich has been prepared but before serving. Modern bread variations might include wheat, pumpernickel, sour dough or rye bread. The bread used for preparing finger sandwiches is sometimes referred to as sandwich bread. [1]

Fillings are light, and are "dainty" or "delicate" in proportion to the amount of bread. Spreads might include butter, cream cheese or mayonnaise mixtures, and the sandwiches often feature fresh vegetables such as radishes, olives, cucumber, asparagus, or watercress. The cucumber tea sandwich in particular is considered the quintessential tea sandwich. Other popular tea sandwich fillings include tomatoes, pimento cheese, ham with mustard, smoked salmon, fruit jam, curried chicken, fish paste, and egg salad.

1. Homemade Ice Cream: Basic Principles for Getting a Delicious Ice Cream

If you've ever tried to make homemade ice cream and failed, you've probably had something like this: the mixture froze, but there was a nauseating juice underneath, it didn't have the desired taste, it didn't have the desired texture. What went wrong?

Well, you have to understand that there are many types of ice cream and different methods of preparation. We will refer to two of them: ice cream and sorbet. The difference between these two is the amount of air that will exist in the mixture. The ice cream is mixed to be more airy, resulting in a fine, creamy texture that is easy to take with a spoon. Sorbet, on the other hand, is a mixture with less air. It does not mix as much, which will result in a denser, harder mixture, maybe even with ice crystals.

Are there any principles you should know before making your first homemade ice cream? Sure! One of the main mistakes most housewives make is to put the mixture directly in freezer. To get good results, especially if the recipe requires boiling or heating the ingredients, it is necessary to keep the mixture in the refrigerator overnight. At this stage, the fat crystallizes and the surrounding proteins are dissipated. The fat molecules will stick together, thus capturing air bubbles, which will make the texture of the ice cream finer.

Also, for any homemade ice cream with a fine texture, it is necessary to beat the mixture to obtain a fluffy consistency. If you have an ice cream machine, you can do this directly separately, and ice crystals will already form in this process. If not, you can use one mixer.

Only after you take these steps will you be able to put the mixture in an tray that you will keep in the freezer for a few hours.

The best sandwich recipes

1. Baked sandwich with bacon and guacamole

It is very easy to make and has a fabulous taste. You need two slices of bacon, two slices of black bread, a tablespoon of butter at room temperature, cheddar cheese, two tablespoons of guacamole sauce and a tablespoon of chopped tortilla chips. Fry the bacon in the pan until crispy and then place on a plate with a napkin. Add the butter, on each slice of bread, followed by guacamole, bacon, tortilla chips, cheese and the other slice with the buttered side up. Add to the oven on the grill and leave for about 2-3 minutes on each side until the cheese is browned.

2. Tuna sandwich

You need two small baguettes with sesame, a large can of tuna in oil, 125 g green beans (already boiled in a jar), 30 g pitted black olives, two tomatoes, a red onion and 4 tablespoons simple salad dressing. We cut the baguettes lengthwise and remove the core. The beans are cut in half, in case it is too long, and mix together with the olives, peeled tomatoes and chopped cubes, chopped onion, drained tuna and the 4 tablespoons dressing. Put the mixture in the baguettes and leave it to cool a bit.

How to slip nutrients and vitamins into your cheese sandwich.

Photo: sandwich , Shutterstock

3. Cheese sandwich with mold and cranberry jelly

For the mornings when you feel the need to energize, try this wonderful sandwich. You need two slices of white bread, butter at room temperature, 50 g of moldy cheese, a sliced ​​green onion and two tablespoons of cranberry jelly. Grease the two slices of bread with plenty of melted butter. Add the cheese with crushed mold, green onions and the two tablespoons of jelly and the other slice of bread, with the greased side on the outside. Fry in a pan for 3-4 minutes on each side, over medium heat, until the cheese melts and the bread becomes golden and crispy.

4. Sandwich with cheese and caramelized apple

An original and delicious recipe for those who love the combination of sweet and salty. As ingredients you need a tablespoon of butter, a tablespoon of brown sugar, a teaspoon of cinnamon, an apple (peeled and sliced), two thick slices of goat cheese and two slices of bread. Melt the butter in the pan, add the sugar and cinnamon and let it boil for a while. Add the apples and leave for about 5 minutes until soft. Put the mixture on the first slice of bread, sliced ​​cheese and the second slice of bread and brown in the pan on both sides for 2 minutes.

Photo: sandwich , Shutterstock

5. Sandwich with smoked salmon, sour cream and lemon

It is very easy to make and will definitely become one of your favorites. Two larger slices of wholemeal bread, smoked salmon, butter, lemon, sour cream, salt and pepper are needed. Spread the butter well on the slices of bread. Mix a tablespoon of sour cream with a few drops of lemon juice and add salt and pepper to taste. Put a layer of salmon between the slices, spread the cream, then another layer of salmon.

6. Egg and green onion sandwich

Ideal for breakfast, as appetizers or to take with you to work. You need 5 eggs, 3 green onions, 3 tablespoons of mayonnaise, salt and pepper. Boil the eggs well, then peel them and crush them in a bowl. Then add the finely chopped green onion tails, mayonnaise, a pinch of salt and pepper and mix until you get a homogeneous composition that stretches between two slices of bread.

Photo: sandwich monte cristo , Shutterstock

7. Monte Cristo Sandwich

A very popular sandwich that is said to have been served for the first time in Southern California, then began to be popularized in the most famous American restaurants. Today I will present you a favorite variant of mine. You need two slices of toast, two slices of chicken or turkey, a tablespoon of mustard, an egg and two slices of cheese. Grease the bread with mustard then add the slices of ham and cheese. The sandwich is given through the beaten egg and fried in the pan in which I previously melted a little butter. It is served, preferably, hot and you can optionally pour a little maple syrup on top.

8. Barbecue sandwich with chicken and salad

You need a thinner piece of chicken breast, barbecue sauce, a bun, a few slices of pickled cucumber and two tablespoons of coleslaw salad (bought or made). Cut the chicken into smaller pieces and fry in a pan in the barbecue sauce until well browned. Leave it to cool a bit, then put it in the bun, and add the coleslaw salad and the cucumber slices over it.

Photo: barbecue sandwich , Shutterstock

9. Crispy ham and cheese sandwich

Ingredients: butter at room temperature, two slices of toast, 30 g cheese, two slices of ham. The butter is spread on one side of each slice of bread, and the cheese is grated on the surface with large holes in the grater. Place the ham on one of the slices of bread, sprinkle the grated cheese, and on top put the other slice of bread with the buttered side down. Put the sandwich on a tray with baking paper in the oven and leave for about 15 minutes. Be sure to turn it to one side and the other.

10. Spicy Sandwich Club with chicken

You need 2 small pieces of chicken breast, a teaspoon of paprika, a hot sauce, 2 tablespoons melted butter, 4 slices of fried and crispy bacon, 2 tablespoons of cheese with mold (chopped), a quarter of chopped red onion slices, 2 chopped tomatoes, 2 lettuce leaves and 2 tablespoons mayonnaise, salt and pepper. Season the chicken with the paprika, salt and pepper and fry in a pan with a little oil for 3-5 minutes on each side. The hot sauce is mixed with the melted butter and soak each piece of chicken in it. Put the ingredients in the baguette in the preferred order.

Martha Stewart & # 8217s Colorful Tea Sandwiches Are the Cutest Mother & # 8217s Day Brunch Idea

What is it about Mother & # 8217s Day that just begs for brunch and breakfast? We want mom & # 8217s day to start off on the best foot, we suppose, and to pay her back for all of the early morning breakfasts that she prepared for us along the way. But this year, why not class things up a bit? Skip the benny eggs and pancakes in favor of something totally posh: Martha Stewart & # 8217s colorful tea sandwiches.

Our mission at SheKnows is to empower and inspire women, and we only feature products we think you & rsquoll love as much as we do. Please note that if you purchase something by clicking on a link within this story, we may receive a small commission of the sale.

What we love about Stewart & # 8217s sweet and savory rainbow of tea sandwiches is that though they seem fancy, they & # 8217re easy enough to make that little kids can help put them together, too. They & # 8217re also super customizable & ndash you can choose your favorite fruits and veggies to make them.

For the sweet sandwiches, you want to combine cream cheese and honey to make a soft spread. Then, slice or halve 3/4 of a cup of fruit for your sandwiches. Strawberries would be classic, but we think ripe nectarine, vibrant green kiwi, and juicy mango would be delicious, too.

For the savory sandwiches, all you need is some room temperature Boursin cheese (a craveable herb-flecked cheese we like to eat with pretty much anything), and 3/4 cup sliced ​​vegetables. Softer veggies can be raw, but root veg like beets, carrots, and sweet potato should be cooked until tender.

Next up, assemble your sandwiches. Add a thick layer of either sweetened cream cheese or Boursin on two slices of bread, then arrange the fruit or veggies on one of the slices and top with the other. Cut off the crusts, then cut each sandwich into three neat rectangles using a sharp serrated knife. Repeat until you & # 8217ve used up all of your ingredients.

You can serve these colorful sandwiches with a pot of fancy Earl gray tea, or skip the tea in favor of mimosas. Either way, you've got a kid-friendly Mother's Day brunch idea that & # 8217s fancy enough for a real celebration.

Before you go, check out our slideshow below:

Watch: We Tried Ina Garten & # 8217s Overnight Mac & Cheese & We Totally Get Why It Broke the Internet

Surprise Mom with a Rainbow of Tea Sandwiches This Mother's Day

It's her special day, so treat Mom to a gorgeous spread. We love that these sweet and savory bites are easy to make but look so impressive!

Celebrate Mother & aposs Day with a spread that sends her over the you-know-what. These sweet and savory tea sandwiches taste as vibrant as they look, and are so easy to assemble that kids of all ages can sous-chef. To prep a Roy G. Biv array of fruits and vegetables, from red strawberries to golden or violet beets and the shades in between, start by sourcing your ingredients. Any produce is fair game except for those that are very firm, like apples and carrots which would sploosh out when she took a bite. Then spread fluffy sandwich bread with a mix of cream cheese and honey, or herby Boursin cheese or ricotta with a touch of lemon. Lay down the fillings, use a serrated knife to slice the sandwiches into neat rectangles or slim triangles, and cut off the crusts (just like Mom used to do for you).

Bread for Tea Sandwiches

While I used Pepperidge Farm Sandwich Bread in the video above, you might prefer a different variety of white or brown bread for your own tea sandwiches. Select a loaf that has excellent taste, a moist-but-dense crumb, and no air holes. Too-soft bread will tear as you go about spreading it with butter or cream cheese, while a & # 8220rustic & # 8221-type loaf will leak because of its many air holes. Pie de Mie and Basic White Bread are two great home-made bread options:

The traditional bread for tea sandwiches is Pain de Mie, the famous French sandwich bread that is baked in a covered (& # 8220Pullman & # 8221) pan. The pan produces a perfectly rectangular loaf that is easy to slice. (Pain de Mie can be sliced ​​almost paper-thin.) Click the play arrow above to watch your host make this gorgeous bread.

Also magnificent for tea sandwiches is my Basic White Sandwich Bread. When kneaded and shaped properly, the loaf will offer plenty of body and nary an air hole. Click here for the complete video how-to and printable recipe.

Now, about those blueberry-topped small ovens & # 8230

I wrote about these tartlets way back in 2013. They are homemade sugar cookie shells filled with homemade lemon curd. Shells and filling can both be made a couple of days in advance. On tea party day, simply spoon or pipe the lemon curd into each shell. Garnish with a blueberry and & # 8212 if available to you & # 8212 a mint leaf! Here & # 8217s is the recipe.

Well. Thank you for the pleasure of your company today. If you & # 8217d like to see more Afternoon Tea ideas from me, please speak up the comments field below. Your words are the sunshine of my day. xKevin

Cold Artichoke Tea Sandwiches

The key to these sandwiches is serving them ice cold from the fridge, so store them there until just ready to serve. And while squishy sandwich bread works best here because it stays moist under refrigeration, you can use any type you like, or even serve the sandwich filling open-faced on toast. If you want to make vegan sandwiches, simply use vegan mayonnaise.

In a large bowl, combine the mayonnaise, parsley, dill, chives, salt, pepper, paprika and shallot. Using a microplane grater, grate the garlic into the mayonnaise mixture. Using a food processor or a knife, pulse to finely chop the artichoke hearts. Add the artichokes to the mayonnaise mixture and stir to combine.

Arrange 8 slices of bread on a work surface and divide the artichoke filling among them, about 3 to 4 tablespoons each. Spread the filling to within 1/4-inch of the edges of the bread. Top each with another slice of bread, then transfer to a baking sheet and cover with plastic wrap or foil. Refrigerate for at least two hours or up to two days.

Use a serrated knife to remove the crusts from the sandwiches, then halve, either diagonally to make two triangles or into neat rectangles. Serve the sandwiches chilled, with potato chips.

Pro Advice On Making Ahead Tea Sandwiches

A recent reader asked for advice on making finger sandwiches ahead of an event or tea party. Here is some excellent advice from two pros:

Egg salad & ndash make one day ahead, cover tightly and refrigerate.

Chicken salad or tuna salad & ndash make two days ahead, cover tightly, and refrigerate

Smoked salmon with fresh croutons, or else plain yogurt mixed with a little sour cream and dill.

& ldquoYou can freeze packaged smoked salmon ahead, defrost in the refrigerator the night before, and cut into smaller slices for sandwiches on the day of the event. & rdquo

& ldquoThe Cr & egraveme Fraiche can be made ahead or purchased a few days before. The yogurt / sour cream mixture could be made the day before, cover tightly, and refrigerated. You may need to drain some water off the top on the day of the event. & Rdquo

Cucumber sandwiches & ndash the best way to make cucumber finger sandwiches ahead of an event is to slice the cucumbers the day before.

& ldquoCucumbers contain a lot of water, so line a baking sheet with paper towels or a not-fuzzy dishcloth. Lay out the sliced ​​cucumbers in a single layer on the sheet. & Rdquo

If you fill up the sheet, add another layer of paper towels or a dish towel, then continue laying out cucumbers. Cover the final layer with a paper towel or dish towel. Refrigerate the tray and keep very cold so that the cucumbers don & rsquot wilt. Assemble the finger sandwiches the day of the event.

4 to 5 Days Before the Event:

& ldquoWe occasionally did finger sandwiches for my 30 year catering company. Fillings were all made ahead (mushroom duxelles, curried egg salad, salmon mousse, no cucumber). & Rdquo

1 Day Before the Event:

& ldquoOne day before, the sandwiches were made and cut and layered with damp doubled paper towels in a fish bin (or on a sheet pan, and then saran wrapped) and refrigerated. & rdquo

Storage for Make Ahead Tea Sandwiches:

& ldquoThe amount of filling is pretty mniscule so soggy bread was never an issue, and drying out was not an issue because of the paper towels and containers. & rdquo

Preferred Bread for Finger Sandwiches:

& ldquoWe preferred to use Pepperidge Farm thin sliced ​​white and Pepperidge Farm thin sliced ​​wheat. You can cut the sandwiches into 4 triangles or 3 bars- for variety. & Rdquo

Tea Sandwiches

If you're making the sandwiches in advance, chill the whole sandwiches on a tray lined with damp paper towels. Cover them with more damp towels, and wrap with plastic. When ready to serve, trim and cut the sandwiches, then garnish them. They will be easier to cut neatly when chilled. Pepperidge Farm Very Thin Sliced ​​Bread in white or whole wheat works best for making tea sandwiches.

  • 1 seedless cucumber
  • 1 package (8 ounces) cream cheese, softened
  • 1 package (5 ounces) goat cheese, softened
  • 1 cup packed baby arugula leaves, coarsely chopped
  • 16 slices very thin whole wheat or white bread
  • Chopped chives or Italian parsley, for garnish
  • Honey mustard
  • 16 slices very thin whole wheat or white bread
  • 8 to 10 ounces very soft Brie, room temperature
  • 8 thin slices ham, about 4 ounces total
  • Unsalted butter, softened
  • Toasted sesame seeds, for garnish
  • 4 hard-boiled eggs, chopped
  • 6 tablespoons mayonnaise, plus more for garnish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon (scant) chopped tarragon
  • Kosher salt and freshly ground pepper, to taste
  • 5 strips bacon, cooked until crisp and then broken into small pieces
  • 16 slices very thin whole wheat or white bread
  • Chopped chives or Italian parsley, for garnish

Slice the cucumber as thinly as possible, using a mandolin if you have one. Lay slices on a paper towel to absorb excess moisture, and set aside.

Cucumber and Arugula Tea Sandwiches

Cream together the cream cheese and goat cheese in a small bowl. Add the arugula, and stir until well combined.

Spread a thin layer of the cheese mixture on each slice of bread. Arrange cucumbers in a single layer on 8 of the slices. Place remaining bread slices over the cucumber, cheese-mixture side down. Using a serrated knife, carefully trim off and discard the crusts. Slice each sandwich in half diagonally and then in half again each large sandwich makes 4 triangular tea sandwiches.

Dip one edge of each tea sandwich in a dish of chopped herbs. Arrange sandwiches in tight rows on a serving platter.

Ham and Cheese Tea Sandwiches

Spread a very thin layer of honey mustard on 8 slices of bread. Then spread a thin layer of Brie over the mustard, and top each slice with 1 piece of ham. Spread a thin layer of Brie on the 8 remaining slices of bread, then place each, cheese side down, over a slice of ham-topped bread.

Using a serrated knife, carefully trim off and discard the crusts. Slice each sandwich in half diagonally, and then in half again each large sandwich makes 4 triangular tea sandwiches.

Lightly butter one edge of each sandwich, and dip that edge into a dish of sesame seeds. Garnish remaining sandwiches. Arrange sandwiches in tight rows on a serving platter.

Bacon and Egg Tea Sandwiches

Combine eggs, mayonnaise, mustard, tarragon, salt and pepper in a small bowl. Stir well to combine, then add and stir in bacon pieces.

Spread about 2 tablespoons of the egg mixture on each of 8 slices of bread. Cover with the remaining 8 slices of bread. Using a serrated knife, carefully trim off and discard the crusts. Slice each sandwich in half diagonally and then in half again each large sandwich makes 4 triangular tea sandwiches.

Lightly spread mayonnaise on one edge of each sandwich, and dip in chopped herbs. Arrange sandwiches in tight rows on a serving platter.

Video: Ημιαυτόματο θερμοκολλητικό μηχάνημα σκαφιδίων Tray sealer - Σάντουιτς σε τριγωνική συσκευασία (December 2021).