These easy tea sandwiches are made with garlicky cream cheese, kielbasa, roasted zucchini, and your choice of tomato or cucumber. The perfect afternoon snack!
You don’t have to have a formal afternoon tea to enjoy the wonders of finger sandwiches (although, why not?!). The perfect mouthful, each bite of this easy tea sandwich recipe is a balance of roasted zucchini, salty kielbasa, creamy cheese, and crisp veggies. Top them with fresh herbs and it’s game over!
What Kind of Bread to Use
When making tea sandwiches, it’s best to use thinly sliced baguettes for the perfect small bite. Purchase them for your local bakery or make them homemade.
Hot Tip: If you can’t get your hands on baguette and only have white bread, use a cookie cutter to slice out perfect circles from the bread slices for a fancier presentation!
Assembling This Easy Tea Sandwich Recipe
If you can chop and spread, you can make a killer tea sandwich.
- Prepare the Zucchini: First, slice the zucchini into rings, place them in a single layer on a baking sheet, and season with garlic salt and olive oil. Roast on high broil until golden brown.
- Slice the Toppings: Slice the cucumber, tomato, kielbasa, and bread into thin slices.
- Make the Cream Cheese Spread: In a medium bowl, mix the cream cheese, pressed garlic, and garlic salt.
- Assemble the Tea Sandwiches: Spread on a thick layer of cream cheese, followed by a couple of slices of zucchini, a slice of kielbasa, and a slice of tomato or cucumber. Top with dill or parsley if you wish and enjoy!
Handy Tips to Nail this Tea Sandwich Recipe
First time making finger sandwiches? Follow these helpful tips and you’ll be golden.
- Allow the cream cheese to soften at room temperature. Cold cream cheese is incredibly hard to spread. Pull it out of the fridge 30 minutes before you plan on assembling to make the process that much easier.
- Slice the veggies & sausage thin. To make sure your tea sandwiches aren’t too difficult or big to eat in a couple of bites, make sure to slice the veggies and sausage thinly.
- Only assemble the sandwiches right before you plan to serve them. These sandwiches are best served fresh, so only put them together right before you plan on feeding your guests.
How to Serve this Tea Sandwich Recipe
The best way to serve these tea sandwiches is on a serving platter alongside a couple other varieties! Here’s a couple combos to inspire you:
- Cold smoked salmon with cream cheese, a slice of cucumber cucumber, dill, and an optional spritz of lemon juice
- Chicken salad, smoked trout salad, or tuna salad
- Avocado, a slice of cucumber, pickled red onions, and a thin smear of mayonnaise
- Ham or roast beef, horseradish, and pickled red onions
- Egg salad sandwiches and a slice of fresh watercress lettuce
The Best Way to Store Tea Sandwiches
These tea sandwiches are best served fresh, so avoid assembling them until right before you plan to serve. If you’re prepping your tea sandwiches a day in advance, slice the veggies and sausage and store them in separate airtight containers. Whip up the cream cheese and store it in its own container as well.
How do you cut bread for tea sandwiches?
Use a serrated knife to cut perfect slices of bread. Hit the baguette at an angle so you have even more surface area to work with.
What else is served at a traditional English tea?
There aren’t any hard and fast rules about what you have to serve during traditional English tea. However, mini scones, a variety of pastries, biscuits, and cheese plates are all welcome additions.
Do you have to cut off the crust for tea sandwiches?
If you’re using baguette, it’s not necessary. However, if you’re using traditional white bread you can slice off the crusts for a more tender bite.
How many sandwiches do I allow per person for afternoon tea?
As a general rule of thumb, you’ll want to allot about 4-5 tea sandwiches per guest.
More Tasty Finger Foods
- Crab Mushroom Canapés – Creamy crab and cheese finger sandwiches
- Easy Crab Puffs Recipe – Crab and cream cheese pockets
- Grape Jelly Meatballs (5-Minute Appetizer) – Sweet and salty meatballs
- Carrot Tea Sandwiches with Garlic and Cheese – Shredded carrot and cheese finger sandwiches
- Slice the zucchini into 1/4-inch rings. Assemble it on a baking sheet in a single layer and season with garlic salt and olive oil. Pull the cream cheese out of the fridge and allow it to soften at room temperature.
- Next, roast the zucchini on high broil until golden brown. Remove it from the baking sheet and place it on a plate lined with a paper towel to absorb any excess grease.
- Slice the veggies, bread, and sausage.
- In a medium bowl, mix the cream cheese with pressed garlic and garlic salt.
- Smear on a thick layer of cream cheese onto each bread slice. Top with a couple slices of zucchini, sausage, and a slice of either tomato or cucumber.
- Optionally, garnish each sandwich with a sprig of dill or parsley. Enjoy!