Originally from England tea sandwiches are eaten all over the UK and America. They bring a touch of sophistication and class to any party or intimate gathering. But creating the perfect tea sandwich can be a source of anxiety for any host. While they may look simple these sandwiches are delicate and getting a tea sandwich right starts with the bread.
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How to make tea sandwiches. Sandwich recipes with guacamole beetroot hummus and shrimp paste
Choosing the right bread for the job is paramount. Traditionally tea sandwiches are filled with ingredients like cucumber egg chicken crab salad shrimp ham brie and smoked salmon. In most cases a simple white bread will suffice and is even preferable. You want to use a bread that won’t distract from the more subtle flavors of your sandwich fillings. However you may want to opt for rye or pumpernickel if you’re using spicier foods like blue cheese or smoked salmon which can stand up to a more robust bread. While you can certainly make your own quick bread store-bought bread will work just fine in this case.
You should also avoid selecting bread that is too holey or spongy. You want it to be relatively compact: since you’ll be slicing it it needs to retain its structure. For the most satisfying bite you want the filling to be the same thickness as the bread. To prevent your bread from becoming soggy before your guests have a chance to eat your sandwiches spread a layer of butter between the bread and the filling.
Traditionally tea sandwiches are cut into triangles or rectangles but if you’re having a more casual occasion you can get creative with your shapes and try making a star or circle. While you may be tempted to slice the bread before adding the filling it’s better to wait to prepare your bread until after you’ve made your sandwich. For one it’s easier to slice without tearing your bread and it’s also easier to assemble. You can start by removing the crusts—a must for any tea sandwich as they’re a key component of the dish. Your cuts should be clean and there shouldn’t be any rough edges on your bread. A serrated knife will allow you to quickly slice through the bread without tearing it apart. Make sure your knife is sharp by following this simple chef-approved technique. Try pressing down on the knife and moving it as if you were sawing a tree.
