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Afternoon tea finger sandwiches on a cake stand

Vegetarian Afternoon Tea Sandwiches

5 from 3 votes
Four delicious vegetarian sandwich fillings for afternoon tea.
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Prep Time 50 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
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.