At Sarabeth's Tribeca, one of the savories served was a prosciutto wrapped goat cheese. It was a round, rolled up goat cheese with a basil leaf all wrapped in a small piece of prosciutto. The basil really elevated it to another level. I couldn't believe how great the combination was. Inspired by that savory, I decided to make a tea sandwich version.
When assembling, you have the option to just top one slice of bread with prosciutto and basil and top with the other slice which just has the goat cheese. You can also serve this open-faced. When selecting the bread, go with the thinnest you can find otherwise the sandwich can be too bread-heavy.
When cutting the sandwich, you can either cut the crust before assembling the tea sandwich or you can cut it after. Either way, use a serrated knife so you're not putting too much pressure on the bread. It's always tricky cutting the crust off since you don't want to put too much pressure on the bread and leave your finger or hand indentations. I usually serve it so whichever side was on the cutting board is now face up. I find cutting tea sandwiches vertically instead of diagonally easier to cut.
Bread: Pepperidge Farm Very Thin white bread
Goat Cheese: Chavrie
Prosciutto: my local gourmet market
Basil: my local gourmet market