3 Finger Sandwiches Inspired by Classic English Teatime Snacks

Source: 3 Finger Sandwiches Inspired by Classic English Teatime Snacks

In America, finger sandwiches are reserved for special-occasion brunches, but in the UK, these small sandwiches are traditionally served daily during afternoon teatime. This assortment of sandwiches highlights classic British fillings, like watercress, cucumber, and salmon.

If you've never had watercress, its texture is like a cross between kale and spinach, with fibrous stems but buttery soft leaves. It has a fairly bitter flavor, but the contrast of butter helps to cut that out, and whole wheat bread adds natural sweetness from the oats.

Another standard combination that can't be missed is cucumber and cream cheese. Instead of falling back on dill, try the less-traditional addition of mint, a light and refreshing Summer herb.

Smoked salmon and lemon make for another classic duo; the two go together like, well, bread and butter. Savory mayonnaise bonds the flavors (and the bread pieces).


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Tea sandwiches are easy to assemble, have sufficient sustenance for a casual afternoon pick-me-up, and are dainty enough to serve guests alongside refined refreshments.

Teatime Finger Sandwiches
From Anna Monette Roberts, YumSugar

This recipe makes 27 sandwiches, which will feed roughly 6 people (allow 3-5 finger sandwiches per person); however, the recipe steps break down how much of each ingredient is on each sandwich, so you have the freedom of making as many or as few sandwiches as you need.

Ingredients

For watercress sandwiches:
6 slices whole wheat bread
6 tablespoons salted butter, softened to room temperature
1 1/2 cup watercress, rinsed and spun dry

For cucumber cream cheese sandwiches:
6 slices white bread
6 tablespoons cream cheese
Leaves from 1 bunch mint, washed and spun dry
1 large cucumber, sliced paper-thin

For salmon sandwiches:
6 slices dark rye bread
6 tablespoons mayonnaise
8 ounces thinly sliced smoked salmon
1 lemon

Directions

1. For watercress sandwiches: Lay out 3 pairs of wheat bread. Using a butter knife, spread 1 tablespoon of butter or less on each exposed side of the bread slices. Distribute 1/2 cup watercress evenly across 3 slices of bread. With remaining slices, assemble sandwiches by placing buttered side of the bread down on top of watercress. Cut off crusts and slice each sandwich into 3 mini sandwiches.
2. For cucumber cream cheese sandwiches: Lay out 3 pairs of white bread. Using a butter knife, spread 1 tablespoon of cream cheese or less on each exposed side of the bread slices. Distribute 1 tablespoon or less of mint leaves evenly across 3 slices of bread, then top with 9 thin slices of cucumber. With remaining slices, assemble sandwiches by placing cream cheese side of the bread down on top of cucumbers. Cut off crusts and slice each sandwich into 3 mini sandwiches.
3. For salmon sandwiches: Lay out 3 pairs of rye bread. Using a butter knife, spread 1 tablespoon of mayonnaise or less on each exposed side of the bread slices. Distribute entire package of salmon slices evenly across 3 slices of bread. Garnish salmon with a light squeeze of lemon juice. With remaining slices, assemble sandwiches by placing mayonnaise side of the bread down on top of salmon. Cut off crusts and slice each sandwich into 3 mini sandwiches.

Makes 27 small sandwiches.