Photography: Con Poulos / Styling: Parvarne Lambert
There’s nothing quite like classic finger sandwiches to entertain and delight your guests. Whether for a special high tea celebration or a simple lunch, pop on the kettle or break out the bubbly and plate up these three traditional high tea sandwich recipes – served up in pretty trios.
Classic chicken sandwiches with tarragon and chives
Ingredients
2 green tea bags
2 strips lemon peel
400g chicken breast
½ cup (100g) whole egg mayonnaise
¼ cup finely chopped tarragon
1 tbsp finely chopped chives
6 slices white sandwich bread
Softened butter, for spreading
Method
- Bring 1 litre water to the boil in a medium saucepan over medium heat. Add tea bags, 1 teaspoon salt, lemon peel and chicken. Reduce heat to medium and cook for 12 minutes, or until chicken is cooked through.
- Set aside to cool in the poaching liquid.
- Remove chicken and finely chop. Place in a bowl with mayonnaise, tarragon and chives. Season.
- Spread one side of bread with butter. Divide chicken between half the bread and sandwich with remaining bread. Cut the crusts off the bread and cut each sandwich in half.
Creamy egg sandwiches with caper and preserved lemon
Ingredients
5 eggs, hard boiled, peeled and finely chopped
1 tsp finely chopped preserved lemon
1 tbsp baby capers, drained and finely chopped
4 leaves baby cos lettuce, shredded
¼ cup (85g) whole egg mayonnaise
6 slices white sandwich bread
Softened butter, for spreading
Method
-
Combine eggs, lemon, capers and lettuce in a bowl. Add mayonnaise, season with pepper and mix to combine.
-
Spread one side of bread with butter. Divide egg mixture between half the bread slices and sandwich with remaining bread. Cut the crusts off the bread and cut each sandwich in half.
Traditional cucumber sandwiches
Ingredients
¾ cup (180ml) white wine vinegar
¼ cup (55g) caster sugar
4 sprigs lemon thyme
1 tsp pink peppercorns
3 Lebanese cucumbers, thinly sliced lengthwise
200g gorgonzola cheese, chopped
250g softened cream cheese
6 slices brown sandwich bread
Softened butter, for spreading
Method
-
Place the vinegar, sugar, thyme and peppercorns in a small saucepan over high heat. Bring to the boil and cook, stirring, for 2 minutes or until sugar is dissolved. Place the vinegar in a medium bowl and set aside to cool slightly. Add the cucumber and set aside for 10 minutes, to pickle.
-
For the gorgonzola cream, combine gorgonzola and cream cheese in a small food processor and process until smooth. Season.
-
Spread one side of bread with butter. Spread gorgonzola over half the bread slices. Drain cucumber, and pat dry. Trim cucumber slices and place over the gorgonzola cream. Sandwich with remaining bread. Cut the crusts off the bread and cut each sandwich in half.
