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 tea time. Bonus, there’s no cooking involved!

Homemade Tiffany’s Tea Sandwiches

These corned beef and cheese tea sandwiches are a delight! They’re served at afternoon tea at Tiffany’s Blue Box Cafe in New York City but you don’t have to go all the way there to enjoy the same flavors 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.

Recipe Summary

• 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: 24 Best 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

Recipe Notes

Make sure that the cornichons are finely chopped. 

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.
• You can slice the bread into triangles or squares for smaller sandwiches. Just be sure to cut off the crust.
• Freeze the bread for cleaner edges with less crumbs.

Related

• Cucumber and Cream Cheese Tea Sandwiches
• Apricot Jam and Cheddar Tea Sandwiches
• British Cheese and Pickle Tea Sandwiches
• BLT Tea Sandwiches
• Blue Cheese and Pear Tea Sandwiches

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