3 finger sandwich recipes that’ll make you the queen of the teatime scene

No tea party is complete without something to eat and finger sandwiches are perhaps the most quintessential of teatime snacks. These bite-sized sandwiches are often crustless, giving them a dainty and elegant look, and serve as the savory start to most tea parties. Depending on how ambitious the host is feeling, a variety of finger sandwiches is typically served, so we’ve included three scrumptious finger sandwich recipes for you to try at your own tea party. Give them a try, you won’t be disappointed!

Author & images: Jee Choe of Oh, How Civilized

Cucumber tea sandwiches


4 slices white bread

1/4 English cucumber

1 tablespoon salted butter, softened

2 teaspoons chives, finely chopped


  1. Make chive butter by mixing chopped chives and butter.
  2. Set aside.
  3. Slice cucumber. Blot cucumber slices with paper towels.
  4. The cucumber needs to be cut into two different thicknesses. Use a mandoline slicer to cut the cucumber into 2 sizes. 4 slices at 1/8" and 4 slices at the thinnest setting so that it's paper thin. After slicing the cucumbers, place them flat on paper towels and blot to make sure they're dry.
  5. Find a round cookie cutter that's the same size as the sliced cucumber.
  6. Cut circles out of the bread using the cookie cutter.
  7. Avoid cutting the crust. Cut 8 bread circles.
  8. Assemble tea sandwiches.
  9. Spread a thin layer of chive butter on the top side of the bread, add a slice of the 1/8" cucumber, then top with a piece of bread that is buttered on the side that faces the cucumber. Next, loosely fold the thin cucumber slice in half and skewer it in place with a cocktail fork.

Egg salad tea sandwiches


6 slices white bread

2 eggs

4 teaspoons mayonnaise

1 teaspoon mustard

Pinch of sea salt

Parsley for garnish


  1. Put eggs and water into a saucepan or pot. The water should be an inch above the eggs. On high heat, bring the water to a full boil then turn off the heat. With the pot covered, let sit for 12 minutes. Peel eggs under cold running water. Give the hard boiled eggs a good chop. Not so fine that they'll turn into mush when mixed with mayo, but not so rough that they look messy.
  2. Combine chopped eggs, mustard, mayo and salt in a bowl.
  3. You can prepare this a day or two ahead and store in the refrigerator in a sealed container. 
  4. Cut bread into circles using a cookie cutter.
  5. Use a round cookie cutter that'll cut two circles out of one slice of bread. Avoid cutting the crust.
  6. Assemble the tea sandwiches following this order from bottom up: bread, egg salad, bread and a sprig of parsley skewered on top with a cocktail fork.

BLT tea sandwiches


4 slices very thin white bread

2 strips bacon

2 cocktail tomatoes

2 leaves butter lettuce

1 tablespoon Japanese mayonnaise


  1. Cut bacon slices into four pieces and cook in frying pan or in oven until crispy, then drain on paper towels.
  2. To cook bacon on the stovetop: Lay out the cut pieces of bacon in a frying pan and cook over medium heat for 5 minutes then turn to cook the other side for 3 minutes. After the bacon is done in the frying pan, drain excess fat on a paper towel. The tea sandwich is meant to be eaten with your fingers, so remove any excess fat that could leave a residue.
  3. To cook bacon in the oven: Line a baking sheet with parchment paper and evenly place the cut bacon. Cook at 400°F for 15-18 minutes. This method is best for when you're making multiple batches of this recipe.
  4. Figure out which sized round cookie cutter will fit the cocktail tomatoes. Slice tomatoes and blot using paper towels.
  5. The size of the cocktail tomatoes will dictate how big your tea sandwich will be. The tomatoes should be able to fit inside the cookie cutter snugly. The cookie cutter will be the one used to cut the bread and lettuce into circles. Cut the tomato slices no bigger than 1/4" and lay them out on paper towels to blot.
  6. Cut out lettuce circles using the cookie cutter.
  7. Cut out bread circles with the cookie cutter.
  8. Avoid cutting the crust. 
  9. Assemble tea sandwiches.
  10. Spread a thin layer of mayo on one side of the bread, add a lettuce circle, then tomato slice and then a piece of bacon. Repeat with bread, mayo, lettuce, tomato and bacon to create the second layer. Skewer with a cocktail fork.

In the mood to throw your own tea party? Browse our brunch and tea party invitations for an on-theme design to get the word out. As party day approaches, make sure to check out our tips and tricks for hosting a perfectly Instagrammable springtime tea party with friends. From decor ideas to activity inspo, we’ve covered all the teatime bases. And, of course, pastries pair perfectly with plenty of teas, so give these easy-to-make jam hand pies a try and serve them as your teatime dessert!

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