Home
Recipes
Afternoon tea sandwiches

Sandwiches served on afternoon tea platter

Afternoon tea sandwiches

Name: Afternoon tea sandwiches
Total time: 20 min
Yield: Makes 44 sandwiches
Cuisine: British
Ingredients: 200g soft goat's cheese; 100g cream cheese; 10 slices white bread; 2 roasted red peppers; 25g walnut; 6 slices wholemeal bread; ½ cucumber thinly sliced; 4 tbsp mayonnaise; zest of 1 lemon; 6 large cooked prawns halved for topping; 4 eggs; 2 chopped spring onions; 2-3 tbsp crème fraîche; 12 small rolls; cress to serve

Save recipe

Makes 44 sandwiches

Easy

Total time: 20 mins

Ready in 20 minutes

A star rating of 4.8 out of 5.16 ratingsRate

loading...

Keep the whole family happy this summer with a delicious spread of sandwiches, perfect for an afternoon tea or buffet

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Summer sausage rolls

A star rating of 4.6 out of 5.73 ratings

Ingredients

Nutrition

Units:

MetricUS

Goat's cheese, walnut & roasted pepper (makes 20)

200g soft goat's cheese
100g cream cheese
10 slices white bread
2 roasted red peppers
25g walnut

Lemony cucumber & prawn (makes 12)

6 slices wholemeal bread
½ cucumber

thinly sliced
4 tbsp mayonnaise
zest of 1 lemon
6 large cooked prawns

halved for topping

Creamy egg & cress (makes 12)

4 eggs
2 chopped spring onions
2-3 tbsp crème fraîche
12 small rolls
cress

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

For the goat's cheese, walnut & roasted pepper sandwiches, mix together 200g soft goat’s cheese with 100g cream cheese. Spread most of the mixture over 5 slices white bread. Slice 2 roasted red peppers into strips, divide between the bread, then top each with another slice white bread. Trim the crusts, then cut each sandwich into 4 triangles. Whizz 25g walnuts until fine. Spread 1 edge of each sandwich with the remaining cheese mix, then dip into the chopped walnuts.
step 2

For the lemony cucumber & prawn sandwiches, lightly spread 6 slices wholemeal bread with butter. Cover with a layer of thinly sliced cucumber, then use a 5-6cm round cutter to stamp out 12 circles. Mix together 4 tbsp mayonnaise with zest 1 lemon. Top each circle with 1 halved large cooked prawn and a dollop of the lemony mayonnaise.
step 3

For the creamy egg & cress sandwiches, boil 4 eggs for 8 mins. Cool the eggs, peel, mash, then mix with 2 chopped spring onions and 2-3 tbsp crème fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.

RECIPE TIPS

TEA-TIME TIPS

Allow 3-4 sandwiches per person. But don’t prepare them too early as they will either go soggy or dry out.

Recipe from Good Food magazine, August 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.16 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now