Ham and Brie Tea Sandwiches

5 from 2 votes

These 6-ingredient ham & brie tea sandwiches are both dainty and deliciously creamy.

Prep Time10

Total Time10

Course: Afternoon Tea

Cuisine: American

Servings: tea sandwiches

Author: Jee Choe

Make honey mustard.
Mix honey and mustard together in a small bowl. Set aside.
Cut circles out of the bread.
Use a 2" cookie cutter to cut 2 circles out of the sandwich bread. Cut 8 circles out of the bread. Avoid the cutting the crust.
Cut the ham into circles using a cookie cutter.
Cut 4 circles out of the ham.
Cut the brie into circles.
Use a cheese slicer to cut the brie into slices, then cut out circles with the cookie cutter.
Assemble the tea sandwich.
Spread 1 teaspoon of honey mustard onto one side of the bread. Place the arugula, 1 circle of ham, and 1 circle of brie on top. Cover with another circle of bread with the honey mustard facing down. Garnish with an arugula leaf and skewer with a cocktail fork.
Repeat until you make 4 tea sandwiches.

Get thickly-cut ham at the deli counter (ask for 1.5mm thickness) or buy pre-packaged.
Place the brie in the freezer for 3 hours before slicing. This will make the cheese firm and allow the cheese slicer to cut through cleanly.
Instead of cutting the brie into circles, you can let the brie come to room temperature and spread it onto the bread. It may be a little messier to assemble but it should save a couple of steps.
Cut through frozen bread for the cleanest cuts.
The honey mustard is made by mixing together honey and mustard, but you can also use store-bought.
To assemble ahead of time, loosely cover the tea sandwiches with wax paper and a damp paper towel and place in an airtight container in the fridge. Don’t let the damp paper towel touch the sandwiches or else the bread will get soggy.
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.