Sarra This Ina Garten Tea Sandwiches recipe features elegant and classic fillings, which are made with cucumber and cream cheese, smoked salmon, and egg salad. It’s the perfect choice for tea parties, ready in about 20 minutes.
Jump to RecipeIna Garten Tea Sandwiches Recipe Ingredients
For Cucumber Sandwiches:
- White or whole-grain bread – 6 slices, crusts removed
- Cream cheese – ½ cup, softened
- Fresh dill – 1 tbsp, chopped
- Cucumber – 1, thinly sliced
- Salt – to taste
For Smoked Salmon Sandwiches:
- Pumpernickel bread – 6 slices, crusts removed
- Smoked salmon – 6 slices
- Cream cheese – ½ cup, softened
- Capers – 1 tbsp, drained
- Fresh dill – for garnish
For Egg Salad Sandwiches:
- White or whole-grain bread – 6 slices, crusts removed
- Hard-boiled eggs – 4, peeled and finely chopped
- Mayonnaise – 2 tbsp
- Dijon mustard – 1 tsp
- Chives – 1 tbsp, finely chopped
- Salt and pepper – to taste
How To Make Ina Garten Tea Sandwiches Recipe
- Prepare the Bread: Using a sharp serrated knife, neatly remove the crusts from all the bread slices. To keep the bread soft and prevent it from drying out while you prepare the fillings, cover the slices with a slightly damp paper towel.
- Make the Cucumber Sandwiches: In a small bowl, mix the softened cream cheese and chopped dill until smooth. Spread a thin layer of the dill cream cheese on each slice of white bread. Arrange a single layer of thinly sliced cucumber on half of the bread slices, sprinkle lightly with salt, and top with the remaining bread slices.
- Make the Smoked Salmon Sandwiches: Spread a thin layer of softened cream cheese on each slice of pumpernickel bread. On half of the slices, arrange a piece of smoked salmon, a few capers, and a small sprig of fresh dill for garnish. Top with the remaining bread slices.
- Make the Egg Salad Sandwiches: In a medium bowl, combine the finely chopped hard-boiled eggs, mayonnaise, Dijon mustard, and chives. Season with salt and pepper and mix until well combined. Spread the egg salad mixture evenly on half of the bread slices and top with the remaining slices.
- Assemble and Serve: Cut each sandwich into four small triangles or two rectangles. Arrange the assorted tea sandwiches on a serving platter. Garnish with microgreens or edible flowers for an elegant presentation and serve immediately.
Recipe Tips
- How do you get the perfect texture? Always use soft, fresh bread. Stale bread will be dry and crumbly.
- What’s the secret to elegant tea sandwiches? Keep the fillings and slices thin and even. This makes the sandwiches easy to stack, cut, and eat gracefully.
- How do you get clean, neat edges? Use a long, sharp serrated knife to remove the crusts. For cutting the finished sandwiches, a sharp, non-serrated knife works best.
- Can I make these ahead of time? You can prepare the fillings a day in advance and store them in the refrigerator. Assemble the sandwiches as close to serving time as possible to prevent the bread from becoming soggy.
What To Serve With Ina Garten Tea Sandwiches
These dainty sandwiches are the centerpiece of a classic afternoon tea. Serve them with:
- Freshly baked scones with clotted cream and jam.
- An assortment of mini pastries, cakes, and sweet treats.
- A fresh fruit salad.
- A pot of hot English breakfast or Earl Grey tea.
How To Store Ina Garten Tea Sandwiches
- Best Eaten Fresh: Tea sandwiches are best enjoyed the day they are made.
- Refrigerate: If you have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. To keep the bread from drying out, you can cover the sandwiches with a damp paper towel before sealing the container. Freezing is not recommended.
Ina Garten Tea Sandwiches Nutrition Facts
- Calories: ~120-150 per sandwich (varies by filling)
- Protein: 4-6g
- Carbohydrates: 12-15g
- Fats: 6-8g
- Fiber: 1-2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
For fillings like cucumber, it helps to lightly salt the cucumber slices and let them sit on a paper towel for a few minutes to draw out excess moisture. Also, a thin layer of butter or cream cheese on the bread can act as a barrier.
Yes. While classic white, whole-grain, and pumpernickel are traditional, you can also use rye or brioche. The key is to choose a bread with a fine, tight crumb that will hold together.
Other popular fillings include chicken salad with tarragon, ham and Swiss with Dijon mustard, or a simple spread of pimento cheese.
Ina Garten Barefoot Contessa Tea Sandwiches Recipe
Course: AppetizersCuisine: BritishDifficulty: Easy8
servings20
minutes130
kcalA classic assortment of elegant, crustless tea sandwiches with three distinct and flavorful fillings: cucumber and dill, smoked salmon with capers, and creamy egg salad.
Ingredients
-
Cucumber: 6 slices white bread, ½ cup softened cream cheese, 1 tbsp chopped dill, 1 thinly sliced cucumber.
-
Smoked Salmon: 6 slices pumpernickel bread, ½ cup softened cream cheese, 6 slices smoked salmon, 1 tbsp capers.
-
Egg Salad: 6 slices white bread, 4 hard-boiled eggs (chopped), 2 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tbsp chives, salt, pepper.
Directions
- Remove the crusts from all bread slices.
- For Cucumber Sandwiches: Mix cream cheese and dill. Spread on bread, layer with cucumber slices, and assemble.
- For Smoked Salmon Sandwiches: Spread cream cheese on pumpernickel bread, layer with salmon and capers, and assemble.
- For Egg Salad Sandwiches: Mix all egg salad ingredients. Spread on bread and assemble.
- Cut each sandwich into 2-4 small, neat pieces (triangles or rectangles).
- Arrange on a platter and serve immediately or cover and chill for up to a few hours.
Notes
- Use soft, fresh bread for the best texture and to prevent crumbling.
- Covering the bread with a damp paper towel while you work keeps it from drying out.
- Chilling the assembled sandwiches briefly can help them hold their shape for cleaner cutting and serving.
- Use a sharp, serrated knife for removing crusts and a sharp, smooth blade for cutting the finished sandwiches.
