Tea Sandwich Recipe

Ingredients

• 20 slicessandwich bread
• 150 g (1 cup)cucumber, thinly sliced
• 225 g (1 cup)cream cheese, softened
• 2 tablespoonsdill, finely chopped
• 2 tablespoonsparsley, finely chopped
• 1 tablespoonhoney
• 1 teaspoongarlic, finely chopped
• 1 teaspoonItalian herb mix
• 1 teaspoonextra virgin olive oil or melted butter
• 1 teaspoonblack pepper, crushed
• 1/4 teaspoon or to tastesalt
• 225 g (1 cup)plain mayonnaise
• 1 tablespooncream cheese, softened
• 1 tablespoontomato sauce or ketchup
• 1 teaspoonDijon mustard
• 1 teaspoongarlic, finely chopped
• 40 g (1/4 cup)onion, finely chopped
• 25 g (1/3 cup)cabbage, finely chopped
• 25 g (1/4 cup)carrot, grated
• 1/2 teaspoon or to tastesalt
• 1 teaspoonblack pepper, crushed

Instructions

1. 1

   Mix dill filling

   For the dill cucumber sandwiches, combine the cream cheese, dill, parsley, honey, garlic, Italian herb mix, olive oil or melted butter, black pepper and salt in a bowl. Whisk until smooth and creamy.

2. 2

   Prepare the bread

   Trim the crusts from the bread slices. Spread 1 tablespoon of the dill filling over each slice.

3. 3

   Layer the cucumber

   Arrange thin cucumber slices over the cream cheese layer.

4. 4

   Finish the sandwiches

   Spread a further 1 tablespoon of dill filling over the cucumber, then top each sandwich with another slice of bread.

5. 5

   Cut and serve

   Cut each dill cucumber sandwich into two equal halves. Serve straight away or refrigerate until cool before serving.

6. 6

   Mix coleslaw filling

   For the coleslaw sandwiches, combine the mayonnaise, softened cream cheese, tomato sauce or ketchup, Dijon mustard, garlic, onion, cabbage, carrot, salt and black pepper in a bowl. Whisk until smooth and creamy.

7. 7

   Fill the bread

   Trim the crusts from the bread slices and spread 2 tablespoons of coleslaw filling over each slice.

8. 8

   Top the sandwiches

   Place another slice of bread on top of each filled slice.

9. 9

   Cut and serve

   Cut each coleslaw sandwich into two halves. Serve immediately or refrigerate until cool before serving.

What are tea sandwiches?

Tea sandwiches are small, crustless sandwiches traditionally served with tea, and they are popular at afternoon gatherings in the United States as well as in Britain. This recipe offers two fillings: a fresh-tasting cucumber and dill spread, and a creamy, crunchy coleslaw.

Soft sandwich bread and finely prepared fillings make them easy to portion and serve. Cutting each sandwich into halves gives them a tidy shape for a platter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 291 calories, 7g protein, 32g carbs, 16g fat.

The bread supplies most of the carbohydrates, while the cream cheese and mayonnaise contribute much of the fat; the cream cheese also provides some protein. Pair a serving with fresh vegetables or fruit for a more balanced plate.

The cucumber and dill filling

Cream cheese: Softened cream cheese is easier to whisk into a spread and helps the herbs cling together. Let it soften before mixing so the filling is smooth rather than lumpy.

Cucumber: Thin slices give the sandwich a cool, crisp layer. Pat them dry if they seem particularly wet, so the bread is less likely to become soggy.

The coleslaw filling

Vegetables: Finely chopped cabbage, onion and grated carrot distribute well through the spread and make it easier to bite through. Keep the pieces small for a neat sandwich.

Creamy base: Mayonnaise, a little cream cheese and tomato sauce or ketchup form the rich, tangy mixture. Whisking thoroughly helps the seasonings spread evenly through it.

Spreading and layering

Even layers: Spread the filling across the bread rather than piling it in the centre. This helps the halves hold together after cutting.

Cucumber layer: For the dill version, put cucumber between two layers of the cream cheese filling, as directed. Use a gentle touch when placing the top slice so the cucumber stays in place.

Keeping the texture fresh

Bread: Soft sandwich bread gives these fillings their delicate texture. Removing the crusts makes the sandwiches easier to cut into neat halves.

Moisture: Both fillings are creamy, and cucumber and coleslaw vegetables can release moisture. Assemble close to serving time, or refrigerate the finished sandwiches briefly rather than leaving them out.

Serving ideas

These sandwiches suit an afternoon tea spread alongside fresh fruit, a simple salad or a cup of tea. For a larger meal, serve them with vegetable soup or extra crunchy vegetables.

Arrange the two varieties together and identify the fillings so guests can choose between the herb-filled cucumber and the crunchy coleslaw.

Recipe notes & tips

• Soften the cream cheese before mixing for a smoother filling.
• Chop the coleslaw vegetables finely so the sandwiches are easier to cut and eat.
• Slice the cucumber thinly for an even layer that does not push the bread apart.
• Spread filling close to the edges so every bite has a consistent amount.
• Use a sharp knife and wipe it between cuts for neater halves.

Variations

• Fresh herbs: Adjust the balance of dill and parsley to suit your preference.
• Peppery filling: Add more crushed black pepper for extra bite.
• Tangier coleslaw: Use a little extra Dijon mustard in the coleslaw mixture.
• Different bread: Use soft wholemeal sandwich bread for a heartier flavour.
• Smaller portions: Cut each sandwich into quarters instead of halves.

Common mistakes to avoid

• Cold cream cheese: It can remain lumpy; let it soften before whisking.
• Thick cucumber slices: They can make the layers slide; slice them thinly.
• Wet cucumber: Excess moisture can soften the bread; pat the slices dry.
• Large vegetable pieces: They make the coleslaw filling uneven; chop the onion and cabbage finely.
• Overfilling: Too much spread can squeeze out when cutting; use the specified amount per slice.

How to store

Store assembled sandwiches in an airtight container in the refrigerator and serve them the same day for the freshest bread and fillings. Keep them chilled until serving; these sandwiches are best eaten cold rather than reheated.

Frequently asked questions