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Summer Afternoon Tea Sandwiches recipe

  • Author: Sophia

Ingredients

Scale

For the Sandwiches:

    • 1 loaf (approx. 20-24 slices) high-quality soft white bread (like Pullman loaf)

    • 1 loaf (approx. 20-24 slices) high-quality soft whole wheat bread

    • 1 cup (227g) unsalted butter, softened (or use softened cream cheese as a barrier)

Filling 1: Classic Cucumber & Dill

    • 1 large English cucumber, thinly sliced (use a mandoline for uniformity)

    • 8 oz (225g) full-fat cream cheese, softened

    • 2 tablespoons fresh dill, finely chopped

    • 1 tablespoon fresh lemon juice

    • Salt, to taste

    • Freshly ground black pepper, to taste

    • Paper towels

Filling 2: Creamy Egg & Cress Mayo

    • 6 large eggs, hard-boiled and cooled

    • 1/2 cup (115g) good quality mayonnaise

    • 1 teaspoon Dijon mustard

    • 1/4 cup celery, very finely diced

    • 2 tablespoons fresh chives, finely chopped (or substitute watercress/garden cress, finely chopped)

    • Salt, to taste

    • Freshly ground black pepper, to taste

Filling 3: Smoked Salmon & Cream Cheese Delight

    • 8 oz (225g) full-fat cream cheese, softened

    • 4 oz (115g) high-quality smoked salmon, finely chopped or thinly sliced

    • 1 tablespoon capers, rinsed and finely chopped

    • 1 tablespoon fresh dill, finely chopped

    • 1 tablespoon red onion, very finely minced (optional, soak in cold water for 10 mins to mellow flavor)

    • Squeeze of fresh lemon juice

    • Freshly ground black pepper, to taste

Instructions

    1. Prepare the Cucumber: Slice the cucumber very thinly. Lay the slices in a single layer on paper towels. Sprinkle lightly with salt and let them sit for about 15-20 minutes. This draws out excess moisture, preventing soggy sandwiches. Pat them thoroughly dry with more paper towels before using.

    1. Make the Cucumber & Dill Filling: In a small bowl, combine the softened cream cheese, chopped dill, lemon juice, salt, and pepper. Mix until smooth and well combined.

    1. Make the Egg & Cress Mayo Filling: Peel the hard-boiled eggs and place them in a medium bowl. Mash them with a fork until finely crumbled but still slightly textured. Add the mayonnaise, Dijon mustard, finely diced celery, chopped chives (or cress), salt, and pepper. Stir gently until just combined. Avoid overmixing.

    1. Make the Smoked Salmon & Cream Cheese Filling: In another small bowl, combine the softened cream cheese, chopped smoked salmon, capers, dill, optional red onion, lemon juice, and black pepper. Stir gently to combine.

    1. Prepare the Bread: Lightly spread a very thin layer of softened butter or plain cream cheese on one side of each slice of bread, going right to the edges. This creates a barrier to prevent the fillings from making the bread soggy. Work with a few slices at a time, keeping the rest covered with a damp cloth to prevent drying out.

    1. Assemble the Cucumber Sandwiches: Take two slices of buttered bread (white or whole wheat, as preferred). Spread the Cucumber & Dill cream cheese mixture evenly on the buttered side of one slice. Arrange the patted-dry cucumber slices in a single, slightly overlapping layer over the cream cheese. Place the second slice of bread on top, buttered side down. Press gently.

    1. Assemble the Egg & Cress Mayo Sandwiches: Take two slices of buttered bread. Spread the Egg & Cress Mayo filling evenly on the buttered side of one slice, going close to the edges. Place the second slice of bread on top, buttered side down. Press gently.

    1. Assemble the Smoked Salmon Sandwiches: Take two slices of buttered bread. Spread the Smoked Salmon & Cream Cheese mixture evenly on the buttered side of one slice. Place the second slice of bread on top, buttered side down. Press gently.

    1. Trim the Crusts: Using a sharp serrated knife, carefully trim the crusts from all four sides of each assembled sandwich. Wipe the knife clean between cuts for neat edges.

    1. Cut the Sandwiches:

        • Fingers: Cut each crustless square sandwich into three equal rectangular fingers.

        • Triangles: Cut each crustless square sandwich diagonally in half, and then diagonally in half again to create four small triangles.

        • Squares: Cut each crustless square sandwich into four smaller squares.

    1. Arrange and Serve: Arrange the cut sandwiches neatly on a platter or tiered stand, mixing the different fillings and bread types for visual appeal. Serve immediately or cover tightly with plastic wrap (or place in an airtight container layered with wax paper and cover with a slightly damp paper towel) and refrigerate for up to 2-3 hours before serving.

Nutrition

  • Serving Size: one normal portion
  • Calories: 150-250 calories

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Find it online: https://vintagecooks.com/summer-afternoon-tea-sandwiches-recipe/