tea sandwiches + spiked lemonade

tea sandwich recipes

These recipes are part of the menu for sunday funday: an afternoon tea party. Click here to check out the video!

I’ve kept these amounts loose, because you might as well blanch a whole bunch of asparagus even if you won’t need every stalk. You can use any of the leftover asparagus, sliced radish, arugula, hard-boiled eggs, etc. for salads or snacking throughout the week!

To slice the sandwiches, remove the crusts with a serrated knife. Cut the sandwiches in half diagonally – if you’re using larger sandwich bread, cut each half in half again to make tiny triangles (for smaller bread, you will only need to cut once).

Aim for 4 to 6 full-sized sandwiches for each type. (Varies depending on the size of bread, number of slices in each batch, etc.)

What You Need:

  • 2 loaves of sandwich bread (thin is good)
  • Mayonnaise (the best you can find)
  • Dijon or whole grain mustard
  • 1 stick salted butter, room temperature (the best you can find, Plugra is my fave)
  • 1/2 package fresh chives
  • 1 bunch asparagus
  • 1 bunch radishes
  • Fresh baby arugula
  • 1/2 English (seedless) cucumber (use the rest for spiked lemonade, below)
  • 6 large farm eggs
  • A wedge of soft triple-cream cheese, room temperature
  • 4 ounces oven-roasted turkey, thinly sliced (preferably not packaged)
  • Fleur de sel or Maldon sea salt

Asparagus + Chopped Egg

Ready for this?! Make perfect hard-boiled eggs every time! Cover a pot of eggs with cool water and bring to boil over high heat. Once boiling, turn heat off and cover the pot. Allow eggs to hang out for exactly 17 minutes; pour hot water out, fill with cold water and ice cubes. Allow eggs to cool and peel away! Tap eggs gently on the counter and roll them using just a little pressure. The shells should come off easily! The older the eggs are the better, but this method usually serves me well. If you have any trouble, it also helps to peel under running water.

Prepare an ice bath. Blanch asparagus by dropping it into a sauté pan or pot of salted boiling water for 2 to 3 minutes, until just crisp-tender. (Thicker asparagus will stay in longer.) Transfer to ice bath immediately to stop the cooking process.

Chop the eggs and season with salt and pepper. Cut each asparagus stalk in half crosswise, then in half again lengthwise. Make dijon mayo by combining about 1/2 cup mayo with 1 to 2 tablespoons mustard, to taste. Spread dijon mayo on sliced bread, layer on sliced asparagus and a little pile of egg. Slice and serve!

Radish + Chive-Butter

Make the chive butter by combining soft butter and snipped chives in a small bowl with a fork. Slice radishes thinly using a mandoline. Spread a thick layer of butter on one slice of bread. Follow with sliced radishes, overlapping as you go. Sprinkle with fleur de sel or Maldon. Slice and serve!

Turkey + Triple-Cream Cheese

Spread one slice of bread with a thick layer of triple-cream cheese. Pile a bit of arugula on top of the cheese, then turkey and sliced cucumbers. Don’t pile too high! Season cucumbers very lightly with salt. Spread a thin layer of mayo on another slice of bread, and combine. Slice and serve!

Spiked Lemonade

  • 1 large jug not-from-concentrate lemonade (I used Uncle Matt’s organic)
  • Peeled, sliced cucumber (use remaining cucumber from above)
  • Fresh mint leaves
  • 1 750-ml bottle vodka (organic cucumber vodka, or plain – both do the job!)

Combine lemonade, mint, and cucumber in a pitcher. Pour over vodka in glasses with ice when it’s time to start drinking!



tea sandwiches + spiked lemonade

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