Finger and tea sandwiches for all occasions
Party sandwiches also referred to as finger or tea sandwiches, are the perfect food to serve at any social gathering. From birthdays, shower and wedding parties to anniversary, retirements, casual dinners or receptions.
Party Sandwich Rules
- Keep them small and simple. They should be easily consumed in one or two bites.
- Use thinly sliced bread. Pullman or pain de mie if available or custom slice your own.
- Bread is buttered, and acts as a moisture barrier. Spreadable cheese, mayonnaise do the same thing. This prevents sogginess and helps the filling adhere to the bread.
- Don’t overload the filling. Think of it as a dainty nibble food.
A one (1) pound loaf of bread will yield 20 slices. Purchase a whole unsliced square sandwich loaf. Fine textured bread will produce a cleaner edge when cut. Ask the bakery to slice it into ¼” slices, or take it home and do it yourself. You can then custom slice it into regular sandwich style or lengthwise for less waste.
Since fresh bread may be too soft and squishy to work with, try chilling or freezing before using it. Just remember bread which has been thawed will dry out quickly, so cover the sandwiches with a damp tea towel while assembling.
Preparing Party Sandwiches
Use a long thin knife with a serrated edge for slicing. Have your cutting boards, plastic or foil wrap and damp tea towels ready. Think assembly line, mass production techniques and these smaller sandwiches will be easier to make.
Line up the bread slices, apply the butter to every slice, spreading well out to the edge, then the filling, again to the edge of the bread. Place next piece of bread on top, trim off the crusts, cut into preferred shapes and keep as moist as possible until you are ready to display and serve them.
Egg Salad Sandwich
- 6 eggs
- 1/3 (75ml) cup of mayonnaise
- 2 tbsp. (25ml) yogurt or sour cream
- 1 ½ tsp. mustard powder
- ¼ (50ml) chopped scallions or green onions
- ¼ (50ml) chopped red pepper
- 10 slices whole wheat sandwich bread
- Salt and pepper to taste
To cook the eggs, place them in a saucepan, add enough water so the eggs are covered by 1 inch of water. Bring them to a boil, remove and let them sit covered for 10-15 minutes. Drain, chill and peel them under cold running water.Split the eggs, separate the eggwhites and yolks into 2 separate bowls.
Mash the yolks, add the mayo, yogurt/sour cream, mustard, scallions and red pepper, mix well. Mince the eggwhites finely then add to the yolk mixture, combining thoroughly. Add salt and pepper taste. Cover and refrigerate for 1 hour to enhance the flavour.
Assemble sandwiches by spreading 5 slices with the egg salad to the edge of the bread, top with remaining slices, neatly trim the crusts, cut each sandwich into triangles. Makes 20 sandwiches