Tiffany & Co. Corned Beef and Cheese Tea Sandwiches
on Feb 14, 2024
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Enjoy a taste of Tiffany’s at home! These savory, tangy, and delicate corned beef tea sandwiches on the iconic jeweler’s menu are perfect for your next afternoon tea. Bonus, there’s no cooking involved!
Homemade Tiffany & Co. Tea Sandwiches
Afternoon tea at Tiffany’s Blue Box Cafe by Chef Daniel Boulud, is an unforgettable experience. Thanks to Tiffany & Co. and Gabrielle (a Tea Sommelier who helped launch their afternoon tea) for sharing this sandwich recipe that’s served at their tea service. The recipe has been slightly modified to so it’s easier to make at home.
Sliced corned beef adds heartiness and plenty of savory flavor to the delicate tea sandwiches. The mustard spread is a combination of butter, Dijon mustard, yellow mustard, and cornichons. It is tangy and sweet with a slight crunch.
The best part is that the 2-bite sandwiches require no cooking. Enjoy the sandwiches with a cup of your favorite hot tea or serve as an appetizer at bridal showers, baby showers, and other parties.
RELATED: 24 Best Tea Sandwiches
Recipe Highlights
- This recipe is a modified version of the tea sandwich served at Tiffany’s Blue Box Cafe in NYC.
- No cooking is required, just prepping and assembling.
- The corned beef and cheese tea sandwich recipe makes 2 sandwiches for 1 person, but you can easily scale up to make a bigger batch for a group.
RELATED: Ham and Brie Cheese Tea Sandwiches
Ingredient Notes
- White bread: Use a soft sandwich bread that isn’t too thick, like the Pepperidge Farm’s Very Thin white bread.
- Sliced corned beef: This can typically be found at the deli counter of your local grocery store, or if you have leftover corned beef, you can slice it to use in these sandwiches.
- Sliced Muenster cheese: The German cheese is perfect in these sandwiches because it’s soft and has a mild flavor that doesn’t overpower the other ingredients.
- Salted butter: Salted butter helps to bring out the flavors in the rest of the sandwich components. Make sure it’s softened so that it’s easy to mix.
- Dijon mustard and yellow mustard: The two mustards mixed together form a creamy, tangy spread with much more flavor than one of them on their own.
- Chopped cornichons: The cornichons provide some crunchiness and a sweet and sour taste that balances everything out.
For full ingredients and detailed instructions, please see the recipe card at the bottom of the post.
Step-by-Step Instructions
Step 1: Mix butter, mustards, and chopped cornichons together in a bowl.
Step 2: Spread the mustard butter on one side of each slice of bread.
Step 3: Layer a slice of Muenster cheese on the bottom piece of bread.
Step 4: Layer corned beef on top.
Step 5: Top with a second slice of bread with the spread side facing down.
Step 6: Trim the crusts off with a knife and cut the sandwiches in half.
Recipe Notes
Make sure that the cornichons are chopped finely.
You don’t want large chunks of cornichons in the mustard spread because it can be overpowering. Small pieces in every bite makes sure everything is balanced.
Prepare the mustard spread in advance.
To make assembly even quicker, you can make the mustard spread a day in advance and refrigerate it.
Make the sandwiches ahead of time.
If you want to make the entire sandwich in advance, spread a thin layer of butter on the sides of the bread that touches the mustard spread to prevent the bread from getting soggy.
They can be stored in the refrigerator overnight. Loosely cover the prepared sandwiches with wax paper and a damp paper towel in an airtight container. Don’t let the damp paper towel touch the sandwiches.
Serve tea sandwiches at room temperature.
Tea sandwiches are traditionally enjoyed at room temperature, not cold, so it’s best to make these just ahead of serving. If preparing ahead of time, take them out of the refrigerator 15 minutes before serving.
Expert Tips
- Be sure to use both Dijon and yellow mustard. The sandwiches won’t taste the same if you only use one of them.
- If you don’t have cornichons, use dill pickles instead, but make sure that they are finely chopped.
- Freeze the bread for cleaner edges with less crumbs.
Questions You May Have
Yes, but keep it simple. You can slice the bread into triangles or squares for smaller sandwiches. Just be sure to cut off the crust.
It’s best to enjoy these tea sandwiches with black tea. English Breakfast and Earl Grey are both great options as part of an afternoon tea spread.
If you can’t find Muenster cheese, you could use a similar cheese like Gouda or havarti. Just note that the flavor will be slightly different.
Related
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- Apricot Jam and Cheddar Tea Sandwiches
- Roast Beef & Watercress Tea Sandwiches
- British Cheese and Pickle Tea Sandwiches
- Prosciutto Rose Tea Sandwiches
- BLT Tea Sandwiches
- Blue Cheese and Pear Tea Sandwiches
- Jam Pennie Tea Sandwiches
If you tried this Tiffany & Co. Corned Beef and Cheese Tea Sandwiches recipe, please leave a ⭐⭐⭐⭐⭐ star rating and let me know how you like it in the comments below.
Tiffany & Co. Corned Beef Tea Sandwiches Recipe
Ingredients
- 2 slices thin white bread
- 1 slice corned beef, thinly sliced
- 1 slice Muenster cheese
- 2 teaspoons salted butter
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon yellow mustard
- 2 teaspoons cornichons , brunoise
Instructions
- Make the mustard spread.Mix the salted butter, dijon mustard, yellow mustard, and cornichons together in a small bowl.
- Assemble the sandwiches.Spread a thin layer of the mustard mixture on each slice of bread. Put 1 slice of Muenster cheese top of the mustard mixture. Layer 1 slice of corned beef on top. Cover with another piece of bread with the mustard side down.
- Trim and slice the sandwiches.Cut the crust off and slice the sandwiches in half.
- Repeat until you make 4 tea sandwiches.
Notes
- Sliced corned beef can typically be found at the deli counter of your local grocery store, or if you have leftover corned beef, you can slice it to use in these sandwiches.
- Soften the salted butter so that it’s easy to mix with the other spread ingredients.
- Make sure that the cornichons are chopped finely. You don’t want large chunks of cornichons in the mustard spread because it can be overpowering.
- To make assembly even quicker, you can make the mustard spread a day in advance and refrigerate it.
- If you want to make the entire sandwich in advance, spread a thin layer of butter on the sides of the bread that touches the mustard spread to prevent the bread from getting soggy. They can be stored in the refrigerator overnight. Loosely cover the prepared sandwiches with wax paper and a damp paper towel in an airtight container. Don’t let the damp paper towel touch the sandwiches.
- Tea sandwiches are traditionally enjoyed at room temperature, not cold, so it’s best to make these just ahead of serving. If preparing ahead of time, take them out of the refrigerator 15 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
