Tea Finger Sandwiches
Crustless, dainty sandwiches with cucumber-cream cheese or egg salad fillings
- 1 loafthin-sliced white sandwich bread, crusts removed
- 8 ozcream cheese, softened
- 2 tbspfresh dill, finely chopped
- 1 tbspfresh chives, finely chopped
- 1 wholeEnglish cucumber, thinly sliced
- 6 wholelarge eggs
- 3 tbspmayonnaise
- 1 tspDijon mustard
- 0.5 tspkosher salt
- 0.25 tspwhite pepper
- 1 tspfresh lemon juice
Assemble up to 4 hours ahead. Cover with a damp paper towel then plastic wrap and refrigerate. Egg salad can be made 1 day ahead and stored separately. Do not freeze.
- 1Hard-boil the eggs: place in a pot, cover with cold water, bring to a boil, cook 10 minutes, then transfer immediately to an ice bath. Peel and finely chop once cool.
- 2Make egg salad: combine chopped eggs, mayonnaise, Dijon mustard, lemon juice, salt, and white pepper. Mix gently until just combined. Refrigerate until needed.
- 3Make cucumber cream cheese: beat softened cream cheese with dill and chives until smooth. Season lightly with salt and pepper.
- 4Assemble cucumber sandwiches: spread cream cheese on one slice of bread, layer cucumber slices slightly overlapping, top with a second slice and press gently.
- 5Assemble egg salad sandwiches: spread egg salad evenly on one slice, top with a second slice and press gently.
- 6Trim crusts from all sandwiches using a sharp serrated knife with a sawing motion. Cut each sandwich into 3 equal finger-shaped rectangles.
- 7Arrange on a platter in alternating rows. Cover with a damp paper towel and plastic wrap. Refrigerate up to 4 hours.
- 8Garnish with fresh dill sprigs or watercress just before serving. Serve cold.
Use day-old bread - it slices cleaner without tearing. Chill assembled sandwiches under damp paper towels for up to 4 hours. Cut with a sharp serrated knife using a sawing motion. Layer fillings thin - overstuffed sandwiches fall apart. Present on tiered trays for authentic elegance.
Finger sandwiches evolved from British afternoon tea traditions in the 1800s and became a sophisticated offering in upscale speakeasies during Prohibition. Their delicate, crustless presentation spoke to the aspirational elegance of these secret establishments. The cucumber and egg salad varieties remain classics.