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).
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. Learn how to make the simple tea sandwiches.
For watercress sandwiches: For cucumber cream cheese sandwiches: For salmon sandwiches: Makes 27 small sandwiches.
6 slices whole wheat bread
6 tablespoons salted butter, softened to room temperature
1 1/2 cup watercress, rinsed and spun dry
6 slices white bread
6 tablespoons cream cheese
Leaves from 1 bunch mint, washed and spun dry
1 large cucumber, sliced paper-thin
6 slices dark rye bread
6 tablespoons mayonnaise
8 ounces thinly sliced smoked salmon
For watercress sandwiches:
For cucumber cream cheese sandwiches:
For salmon sandwiches:
Makes 27 small sandwiches.