The Right Way To Prep Bread For Delicate Tea Sandwiches
Originating in England, tea sandwiches are enjoyed all across the United Kingdom and America. They bring a bit of sophistication and class if you're holding a party or just an intimate gathering. But, creating the perfect tea sandwich can be a source of anxiety for any party host. Though they look simple, these sandwiches are delicate, and getting a tea sandwich right starts with the bread.
Choosing the right bread for the job is paramount. Traditionally, tea sandwiches are filled with ingredients like cucumber, egg, chicken, crab salad, shrimp, ham and brie, and smoked salmon. For the most part, a simple white bread will more than suffice, and it's even preferred. You want to use bread that won't distract from the more subtle flavors of your sandwich's filling. However, you can opt for rye or pumpernickel if you're using more pungent foods like blue cheese or smoked salmon, which will stand up to more robust breads. While you can certainly bake up your own quick bread, in this case, store-bought is just fine.
You should also avoid selecting bread that's too holey or spongy. You want it to be relatively compact: Since you'll be shaving it down, it needs to hold its structure. For the most pleasant bite, you'll want to make the filling the same thickness as the bread. Finally, to prevent your bread from becoming soggy before your guests have the chance to eat your sandwiches, spread a layer of butter between the bread and the filling.
How to cut your tea sandwiches
Traditionally, tea sandwiches are cut into triangles or rectangles, but if you're having a more informal affair, feel free to get creative with your shapes and try to make a star or a circle. While you may be tempted to cut the bread before adding your filling, it's best to wait to prep your bread until after making your sandwich. For one, it's easier to cut without ripping your bread, and it's also easier to put together. You can start by removing the crusts — a must for any tea sandwich, it's a staple of the dish. Your cuts should be clean, leaving no rough edges to your bread. Using a serrated knife will allow you to quickly cut through the bread without ripping the bread apart. Make sure your knife is sharp by following this simple chef-approved technique. Try pressing down and moving the knife like you were sawing a tree.
Once you've removed the crusts, you should shave down your sandwiches until they're bite-sized. Ideally, a tea sandwich should be able to be eaten in just two or 3 bites. Likewise, for easier slicing, consider putting your sandwiches in the fridge to chill for an hour or so before trimming them. But resist the temptation to put your sandwich in the freezer. While it may make your bread easier to cut, it can ruin the quality of your sandwich and make things soggy once thawed.
Plan ahead but not too far ahead
So you have a big party coming up, and you want to serve tea sandwiches but have a million things to do the day of? Not to worry, tea sandwiches can be made in advance for your party, but you definitely shouldn't make them a week out. Ideally, you would fix the tea sandwiches the day of the event for maximum freshness. However, you can prepare them up to a day in advance. You'll just have to take extra precautions to protect them.
Wrap your tea sandwiches in some plastic wrap. Be sure to leave as little air under the wrap as possible — otherwise, your tea sandwiches may dry out. From there, store them in the fridge. They may not taste quite as fresh as if you were serving them the same day, but your guests aren't likely to notice. Another solution is to make your fillings ahead of time and prepare the sandwiches the day of your party to maximize the freshness of your bread.
Plan to make three to four sandwiches per person for a smaller tea party or two to three sandwiches for a larger gathering where other food is present. While triangles may look visually more appealing, you can get more sandwiches if you cut them into smaller rectangles. For something sweet, consider serving them next to mixed berry scones.