Tasty, bite-sized ham and cheese tea sandwiches perfect for tea time, parties, and snack time! Three bites and they’re gone. So easy to make, no cooking is involved, just prepping and assembling.
CONTENTS
Recipe Highlights
- Double stacked and gone in 2-3 bites, these ham and cheese finger sandwiches are delicious and perfectly sized for tea time and party appetizers .
- These crustless tea sandwiches are super easy to make and don’t require any cooking. They’re fun to make with kids. (No knives needed!)
- The trick to making these sandwiches is a cookie cutter. It makes it easy to cut into the ingredients and to get them all the same size.
Want more easy tea sandwiches recipes? Make my Cucumber Tea Sandwiches, Mozzarella Tea Sandwiches, and Fluffernutter Tea Sandwiches.
Ingredient Notes
- Very Thin White Bread
Since the sandwich is double stacked, use Pepperidge Farm’s Very Thin White Bread so it’s not so bread-heavy. - Sliced ham
You can use any kind of ham. I used Black Forest Ham. Did you know it’s called Black Forest ham since the ham is produced in the Black Forest region of Germany? - Sliced Swiss cheese
You can use any kind of sliced cheese but I think it tastes great with Swiss cheese. - Mustard
This is my absolute favorite Dijon mustard. It’s so good. Gives the sandwich a little kick. - Mayonnaise
My secret to great tasting sandwiches is to use Japanese mayonnaise which tastes better than regular mayo. You can use regular mayo though if that’s what you have. - Microgreen leaves
You can use any small green leaves. Just anything with a green color to give the tea sandwich a pop of fresh color.
Step-by-Step Instructions
For full ingredients and instructions, scroll down to see the recipe.
- Cut circles out of the cheese using a round cookie cutter.
This cookie cutter will be used to cut circles out of the ham and the bread. - Cut circles out of the ham.
- Cut circles out of the bread.
Avoid the cutting the crust since these are crustless sandwiches.
- Assemble tea sandwiches.
The order from the bottom up: Bread, mayo, ham, mustard, cheese, mayo, bread, mayo, ham, mustard, cheese, mayo, bread. Add microgreen leaf and skewer with a cocktail fork.
Expert Tips
- To make 4 ham and cheese tea sandwiches, you’ll need 8 ham circles, 8 cheese circles, and 12 bread circles.
- Frozen bread cuts better. Freeze bread then cut out circles. You’ll get nicer edges that don’t look as pinched as you would with room temperature bread.
- Serve these tea sandwiches with cornichons or mini pickles as they are tart and balances out the richness from the ham and cheese. The cocktail forks can be used to eat the cornichons.
- The mayo and mustard do two things: they bind the layers together so it’s much neater to pick up AND it keeps the sandwich from being too dry.
- Feel free to serve these without cocktail forks when making them for kids.
Questions You May Have
A black tea would go perfectly with the hearty flavors of this sandwich. It’ll hold up well through the richness from the ham and the Swiss cheese. I would recommend Earl Grey or English breakfast tea.
Yes! But avoid using cookie cutters with too much detailing since it won’t be as easy to cut and stack evenly.
To make sandwiches ahead of time, assemble sandwiches the night before (but don’t skewer on the cocktail forks until the day of) and loosely cover them with wax paper then a damp paper towel in an airtight container in the refrigerator. This will keep the sandwiches fresh overnight without drying out the bread. Take tea sandwiches out of the refrigerator for at least 15 minutes before serving. Tea sandwiches should be served at room temperature.
Related
- 21 Afternoon Tea Etiquette Rules
- Difference Between Afternoon Tea and High Tea
- Afternoon Tea Course Order
- How to Eat a Scone Properly
- Peanut Butter & Jelly Tea Sandwiches
Did you make this and love it? Please leave a 5-star rating below or a review in the comments section!
Want to save this recipe to Pinterest for later? Pin it now to your Pinterest board!
Easy Ham & Cheese Tea Sandwiches
INGREDIENTS
- 12 slices Very Thin white bread
- 2-4 slices Swiss cheese
- 2-4 slices Black Forest ham
- 1 tablespoon mayonnaise
- 1 tablespoon mustard
- 4 microgreen leaves
INSTRUCTIONS
- Cut circles out of the cheese using a round cookie cutter.This cookie cutter will be used to cut circles out of the ham and the bread. Cut 8 circles of cheese.
- Cut circles out of the ham.Cut 8 circles of ham.
- Cut circles out of the bread.Avoid the cutting the crust. Cut 12 circles out of the bread.
- Assemble the tea sandwich. The order from the bottom up: Bread, mayo, ham, mustard, cheese, mayo, bread, mayo, ham, mustard, cheese, mayo, bread. Add microgreen leaf and skewer with a cocktail fork.
EQUIPMENT
NOTES
- To make 4 ham and cheese tea sandwiches, you’ll need 8 ham circles, 8 cheese circles, and 12 bread circles.
- My secret to great tasting sandwiches is to use Japanese mayonnaise which tastes better than regular mayo. You can use regular mayo though if that’s what you have.
- The mayo and mustard do two things: they bind the layers together so it’s much neater to pick up AND it keeps the sandwich from being too dry.
- Frozen bread cuts better. Freeze bread then cut out circles. You’ll get nicer edges that don’t look as pinched as you would with room temperature bread.
- Serve these tea sandwiches with cornichons or mini pickles as they are tart and balances out the richness from the ham and cheese. The cocktail forks can be used to eat the cornichons.
- Feel free to serve these without cocktail forks when making them for kids.
- To pair these sandwiches with tea, serve black tea like Earl Grey or English breakfast tea since they’ll hold up well with the richness from the ham and the Swiss cheese.
- To make sandwiches ahead of time, assemble sandwiches the night before (but don’t skewer on the cocktail forks until the day of) and loosely cover them with wax paper then a damp paper towel in an airtight container in the refrigerator. This will keep the sandwiches fresh overnight without drying out the bread. Take tea sandwiches out of the refrigerator for at least 15 minutes before serving. Tea sandwiches should be served at room temperature.
Good afternoon,
What size cookie cutter did you use
Hi Nancy, I usually use the 2″ round cookie cutter.
Really looking forward to making these lovely little sandwiches.Thank you for sharing.They are so dainty. Best Wishes Marie.
Glad I stumbled upon these. Soooo Frigging cute that I just dont want to eat them. Thank you for sharing this recipe.
Thanks, Liya!
Made these today, I used English Mustard (as I’m from Norfolk UK – used to be the home of Colman’s English mustard) they were amazing! Thanks for making them available for me to use.
Hi Elizabeth, wonderful to hear!
I am so happy I came across your website! How many sandwiches of this size would you recommend per person (I also plan to make scones and a tart.. But just as an idea).
Hi Natalie, happy you found my site! I would make 3-4 tea sandwiches per person but these are on the smaller side so I would do 4-5 per person.
How far in advance can we make these?
Hi Yamaris, to make these ahead of time, I would cut the circles out the day before then assemble the morning you’ll be serving them. For the bread, you can freeze the circles in an airtight bag or container and take them out of the freezer until the next morning. Once the sandwiches are assembled, you can put them in the fridge covered loosely in damp paper towels so the bread doesn’t dry out.