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finger sandwiches on a 3 tier cake stand

Traditional English Tea Finger Sandwiches

5 from 1 vote
Four delicious traditional afternoon tea sandwiches: chicken and tarragon, ham and mustard, egg and cress, and cucumber, avocado, and cream cheese.
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Prep Time 50 minutes
Total Time 50 minutes
Servings: 24 sandwiches
Course: Afternoon Tea
Cuisine: British
Calories: 98
Ingredients Method

Ingredients
  

Chicken and tarragon
  • 4 slices bread white or wholemeal
  • 2 tbsp mayonnaise
  • 2 tbsp full fat yoghurt
  • 1 tsp dijon mustard
  • 175g cooked vegan chicken pieces, roughly diced or cooked chicken breast
  • 1 spring onion, green part only finely chopped
  • 2 tsp fresh tarragon finely chopped
  • butter room temperature
Ham and mustard
  • 4 slices bread white or wholegrain
  • 4 tsp wholegrain mustard
  • 4 slices vegan ham or regular ham
  • butter room temperature
Egg mayonnaise
  • 4 slices wholegrain bread
  • 3 eggs hard boiled
  • 2 tbsp mayonnaise
  • ⅓ cup cress
  • pinch salt and pepper
  • butter room temperature
Herby avocado
  • 1 avocado
  • 3 fresh basil leaves finely chopped
  • 1 tsp lemon juice
  • salt and pepper
  • 5 tbsp cream cheese
  • 18 thin slices cucumber

Method
 

Chicken and tarragon
  1. In a medium bowl, combine the chicken, mayonnaise, yoghurt, spring onion, mustard, and tarragon. Season to taste with salt and pepper.
  2. Spread each slice of bread with butter.
  3. Spread the chicken mixture onto two of the bread slices.
  4. Top with the remaining slices of bread, butter side down.
  5. Carefully remove the crusts and slice each sandwich into 3 finger sandwiches.
Ham and mustard
  1. Butter each slice of bread. Spread 2 of the slices with the wholegrain mustard.
  2. Top the mustard slices with 2 slices of ham each.
  3. Top with the remaining slices of bread, butter side down.
  4. Carefully remove the crusts. Slice each sandwich into 3 finger sandwiches.
Egg mayonnaise
  1. Peel and roughly chop the boiled eggs. Add to a bowl with the mayonnaise and cress. Season to taste with salt and pepper and stir to combine.
  2. Spread each slice of bread with butter. Spread 2 of the slices with the egg mayo mix. Top with the remaining bread, butter-side down.
  3. Carefully remove the crusts, and slice each sandwich into 3 finger sandwiches.
Herby avocado
  1. Peel the avocado and add to a medium bowl along with the basil leaves and lemon juice. Season to taste with salt and pepper. Mash with a fork until smooth.
  2. Spread each slice of bread with butter. Spread 2 of the slices with the cream cheese. Arrange the cucumber slices on top of the cream cheese.
  3. Spread the avocado mix onto the remaining slices of bread. Top the cucumber bread slices with the avocado slices, avocado-side down.
  4. Carefully remove the crusts and slice each sandwich into 3 finger sandwiches.