Vegetarian Afternoon Tea Sandwiches

These are four of the best ever vegetarian afternoon tea sandwiches. I’ve put together four different delicious sandwiches which complement each other perfectly.

These finger sandwiches are filled with Japanese egg mayonnaise, Cheddar and pickle, coronation chickpeas, and cucumber with dill and mint cream cheese. These sandwiches would be perfect as part of a coronation afternoon tea.

For more afternoon tea sandwich ideas, check these out:

1

Vegan Afternoon Tea Sandwiches

Four delicious vegan finger sandwich ideas – chickpea 'tuna' salad, roasted red pepper and pesto, vegan Cheddar and onion, and hummus with roasted tomatoes.

Recipe

2

Traditional English Tea Sandwiches

Four vegetarian finger sandwiches – egg and cress, vegan ham and mustard, vegan chicken and tarragon, and cream cheese with avocado.

Recipe

How to cut afternoon sandwiches

Firstly, it is best to use a serrated bread knife, instead of a sharp knife. This helps prevent you from squashing the bread.

Secondly, you should slice the sandwiches after they have been filled. This will give the sandwiches a uniform shape and the filling will spread right to the edge of the sandwiches.

I, however, usually slice mine before filling. This means the crusts will be clean and can be re-used as bread crumbs or in a bread and butter pudding recipe.

Can sandwiches be made a day ahead

As with most food, these sandwiches are best enjoyed as fresh as possible. They can, however, be made a day ahead if needed.

If you need to make them ahead there are some ways to keep them fresh:

• Keep the crusts on and do not slice your sandwiches until the last minute.
• Remove from the fridge 30 minutes before serving, so they’re not too cold to eat.
• Wrap the sandwiches in cling film to keep them from drying out.
• Butter the bread to prevent the fillings from making the bread soggy.

Alternatively, you could make some of the fillings, such as the herbed cream cheese and egg mayo, a couple of days ahead.

Tips for making afternoon tea sandwiches

These sandwiches are super simple to make. However, there are a few steps you can take to ensure they turn out perfectly.

Japanese egg mayonnaise

• Use soft white bread. The best option would be to use shokupan. If you can’t buy it try making it yourself. I recommend using this shokupan recipe from chopstick chronicles.
• Mash the yolks separately. By combining the yolks with the mayonnaise, milk, sugar, salt and pepper separately you ensure that your yolks are creamy and smooth.

Cucumber with dill and mint cream cheese

• Combine the cream cheese with your favourite herbs. I used dill and mint but you could also use chives or finely chopped spring onion.
• Remove the cream cheese from the fridge 20 minutes before using. This makes it easier to mix and spread.
• Dry your cucumbers with kitchen paper so they won’t make your sandwiches soggy.

Coronation chickpeas

• Use a good quality mango chutney. Good mango chutney is usually much more aromatic and flavourful than the cheaper supermarket chutneys. A higher quality chutney will elevate your coronation chickpeas.
• Don’t over-mash your chickpeas. For the best texture make sure some of the chickpeas are still somewhat in-tact. You don’t want them to taste like a paste.

Cheddar and pickle

• Use your favourite pickle or chutney. I used red onion chutney but you could also use Branston’s pickle or a homemade pickle. I recommend this pickle recipe from Good Cheap Eats.
• Dry your tomatoes with kitchen paper so you don’t make the sandwiches soggy.

More vegetarian sandwich fillings for afternoon tea

These four filling ideas are a perfect mix of flavours and ideal as part of any afternoon tea. Some more vegetarian sandwich fillings include:

• Vegan chickpea tuna salad
• Brie and fig jam
• Egg and cress
• Mozzarella, basil and tomato

What to serve with afternoon tea

Although the finger sandwiches are my favourite part of an afternoon tea, they are only one component of a traditional afternoon tea.

• Tea – afternoon tea wouldn’t be afternoon tea without the tea! Most often used are Darjeeling, Earl Grey and English breakfast.
• Jam and scones – serve your tea with some freshly baked scones, topped with your favourite jam and plenty of clotted cream.
• Cakes and mini desserts – sweet treats are an important component of afternoon tea. These can include anything from miniature cakes or brownies to exquisite pastries and macarons.
• Champagne – often restaurants will offer an afternoon tea with a glass of Champagne or Prosecco. This is optional, but an excellent addition.

How to serve tea sandwiches

Afternoon tea sandwiches are best served on a 3 tiered cake stand. I recommend this glass cake stand or this vintage porcelain cake stand.

Vegetarian afternoon tea sandwiches: similar recipes

If you liked these high tea vegetarian sandwiches, why not check out my other sandwich and toastie recipes:

• Vegan afternoon tea sandwiches
• Cream cheese bagels with tomato
• Traditional English tea sandwiches
• Pesto and mozzarella grilled cheese

Vegetarian Afternoon Tea Sandwiches

5 from 3 votes

Four delicious vegetarian sandwich fillings for afternoon tea.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 24 sandwiches

Course: Party Food

Cuisine: British

Calories: 102

Ingredients Method Notes

Ingredients

  

Egg mayo

• 3 large eggs
• 4 slices thick soft white bread I recommend Japanese milk bread
• 2 tbsp mayonnaise Kewpie Japanese mayo, if possible
• ¼ tsp sugar
• 2 tsp milk
• ⅛ tsp salt
• ⅛ tsp white pepper
• butter

Cream cheese and cucumber

• 5 tbsp full-fat cream cheese
• 2 sprigs fresh dill finely chopped
• 5 fresh mint leaves finely chopped
• 8cm/3inches piece of cucumber finely sliced and patted dry with kitchen towel
• 4 slices soft wholemeal or white bread
• butter

Coronation chickpeas

• 5 tbsp mayonnaise
• 1½ tsp mild curry powder
• ¼ tsp ground cinnamon
• 2 tbsp sultanas
• 2 tbsp mango chutney
• 175g/6oz cooked chickpeas lightly mashed
• 4 slices white or brown bread
• butter
• 1 handful spinach
• 1 tbsp fresh coriander roughly chopped

Cheddar and pickle

• 4 slices soft wholemeal bread
• butter
• 3 tbsp red onion chutney
• 4 slices mature Cheddar or enough to cover 2 pieces of bread
• 1 large tomato sliced and patted dry with kitchen towel
• ¼ red onion finely sliced
• 1 small handful mustard cress

Method

 

Egg mayo

1. Place your eggs in a medium sauce pan and cover with cold water. Bring the water to a boil. Once boiling, turn down the heat and simmer for 12 minutes.
2. Prepare an ice bath.
3. Once boiled, use a spoon to place the eggs in the ice bath. Leave until cooled completely.
4. Peel the eggs. Slice them open and remove the yolks. Place the yolks in a medium bowl. Coarsely chop the egg whites.
5. Add the mayo, sugar, milk, salt and pepper to the bowl with the egg yolks. Use a fork to combine until smooth. Add in the egg whites and stir to combine.
6. Butter one side of each slice of bread. Onto the buttered side, divide the egg mixture onto 2 of the slices of bread. Top with the other 2 slices, butter side down.
7. Carefully slice off the crusts*. Slice each sandwich into 3 finger sandwiches, using a serrated knife.

Cucumber and cream cheese

1. Combine the cream cheese, dill and mint in a small bowl.
2. Butter one side of each piece of bread. Next, spread ¼ or the cream cheese mixture onto each slice of bread.
3. Evenly spread the cucumber slices over 2 of the pieces of bread. Top with the other 2 slices, cream cheese side down.
4. Carefully remove the crusts* and slice into 3 finger sandwiches.

Coronation chickpeas

1. In a medium sized bowl combine the chickpeas, mayo, curry powder, cinnamon, sultanas, and mango chutney.
2. Butter one side of each of the pieces of bread. Top 2 of the bread slices with half of the spinach leaves each.
3. Divide the chickpea mixture between the two slices and spread over the spinach. Sprinkle the coriander over each of the topped slices.
4. Top with the other 2 slices of bread, butter side down. Carefully remove the crusts*. Slice into 3 finger sandwiches.

Cheddar pickle

1. Butter one side of each slice of bread.
2. Spread 1½ tbsp of chutney over 2 slices of bread. Top these with the cheese, tomatoes, red onion and mustard cress. Ensure both slices are evenly covered with the toppings.
3. Top with the remaining slices, butter side down, and carefully remove the crusts*. Slice them into 2-3 finger sandwiches.

Notes

*If you don’t want to waste your crusts, remove them before building your sandwiches and use them to make bread crumbs or bread and butter pudding.