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square image of four Indian afternoon tea sandwiches on a cake stand

Indian afternoon tea sandwiches

5 from 1 vote
Four delicious and vegetarian-friendly Indian-inspired afternoon tea sandwiches.
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Prep Time 1 hour
Total Time 1 hour
Servings: 24 finger sandwiches
Course: Afternoon Tea
Cuisine: British, Indian
Ingredients Method

Ingredients
  

Curried egg salad
  • 4 slices white or brown bread
  • butter
  • 3 large eggs hard boiled
  • 3 tbsp mayonnaise
  • 1 tsp curry powder
  • 2 tsp mango chutney
  • 1 tbsp fresh coriander chopped
Spiced chickpea salad
  • 4 slices white or brown bread
  • 130g/4½oz cooked chickpeas
  • 2 tbsp onion finely chopped
  • 2 medium tomatoes finely chopped
  • 2 tbsp red bell pepper finely chopped
  • 2 tbsp cucmber finely diced
  • 2 tbsp raisins soaked and drained
  • ¼ cup fresh coriander finely chopped
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1 tsp lemon juice
  • salt and pepper to taste
  • handful of spinach
  • handful of fresh coriander leaves
Cucumber and chutney cream cheese
  • 4 slices white bread
  • butter
  • 12 slices cucumber
  • 1 tbsp mint and coriander chutney
  • 110g/4oz cream cheese
Paneer with chilli and chutney
  • 4 slices white bread
  • butter
  • 2 tbsp mint and coriander chutney
  • 2 tbsp chilli sauce I used Maggi Malaysian chilli sauce
  • 1 handful spinach
  • 110g/4oz paneer soaked in hot water for 20 minutes if shop-bought, this will soften the cheese. Pat dry with kitchen paper.
  • 12 slices cucumber
  • 2 medium tomatoes sliced
  • small handful sliced onion red or white

Method
 

Curried egg salad
  1. Peel the eggs and add to a medium bowl. Mash gently with a fork.
  2. Add in the mayonnaise, curry powder, mango chutney, and coriander. Mash again with the fork until well combined.
  3. Butter each slice of bread. Top 2 of the slices with half of the egg mix and top with the remaining bread slices, butter-side-down.
  4. Carefully remove the crusts and slice each sandwich into 3 finger sandwiches.
Spiced chickpea salad
  1. Add the chickpeas to a medium bowl and mash with a fork until no whole chickpeas remain.
  2. Add in the onion, tomato, pepper, cucumber, raisins, and coriander and stir until combined.
  3. Into a small bowl combine the cumin, garam masala, olive oil, honey, and lemon juice. Mix together and pour over the chickpeas.
  4. Stir to combine and season to taste with salt and pepper.
  5. Top 2 of the slices of bread with a small handful of spinach. Top the spinach with the chickpea mixture. Garnish with a small handful of fresh coriander.
  6. Top with the remaining bread slices and carefully remove the crusts. You can use toothpicks, if you like, to keep the sandwiches in place. Slice each sandwich into 3 finger sandwiches.
Cucumber and chutney cream cheese
  1. In a medium bowl, mix together the cream cheese and chutney until fully combined.
  2. Spread each slice of bread with butter. Spread 2 of the slices with the cream cheese. Top the cream cheese with 6 slices of cucumber.
  3. Top with the remaining slices, butter-side-down. Carefully remove the crusts and slice each sandwich into 3 finger sandwiches.
Paneer with chilli and chutney
  1. Spread each slice of bread with butter. Top two of the slices with a tablespoon each of chutney. Top the other two slices with the chilli sauce.
  2. Top the chutney slices with a small handful of spinach. Top the spinach with 6 slices of paneer, and 6 slices of cucumber. Top the cucumber with the sliced tomatoes and onion.
  3. Top with the other slices of bread, chilli sauce-side-down. You can use toothpicks, if you like, to keep the fillings in place. Carefully remove the crusts and slice each sandwich into 3 finger sandwiches.