Club Tea Sandwiches

5 from 1 vote

These stacked club tea sandwiches are a bite-sized 7-ingredient version of a classic club sandwich.

Prep Time13

Cook Time15

Total Time28

Course: Afternoon Tea

Cuisine: American

Servings: sandwiches

Author: Jee Choe

Cook the bacon.
Cook on a nonstick pan for 3 minutes on each side until crispy. Slice the bacon in half so that there are 4 pieces, and then drain on paper towels.
Slice the tomatoes.
Find a round cookie cutter that's the size of the cocktail tomatoes. Cut 4 slices out of the tomatoes with a knife, then blot them dry using paper towels.
Cut circles out of bread.
Use the same round cookie cutter to cut a circle out of the sandwich bread. Cut 12 circles out of the bread, avoiding the crust.
Cut circles out of lettuce.
Use the cookie cutter to cut 8 circles out of the butter lettuce.
Cut circles out of the turkey and ham.
Use the cookie cutter to cut 4 circles each of both turkey and ham.
Assemble the sandwiches.
Spread mayonnaise on one side of the 4 bread circles. Stack a piece of lettuce, tomato, and bacon on top. Then, spread mayo on both sides of the next 4 bread circles, placing them on top of the bacon. Layer a piece of lettuce, ham, and turkey on top. Finally, spread mayonnaise on one side of the final 4 bread circles and cover the sandwiches with the mayo side down.

Use thinly sliced white sandwich bread for these tea sandwiches, such as the one from Pepperidge Farm. Since there are 3 bread layers you don’t want to use anything too thick.
Get thin-cut bacon so that the sandwich will be easier to bite into.
Medium-thick slices of turkey are best for these tea sandwiches. Ask your deli counter to slice the turkey about 1.5 mm thick.
Butter lettuce is preferred because it’s softer and easier to work with, but you can easily swap it out for iceberg lettuce.
The size of cocktail tomatoes is what makes it perfect for a tea sandwich. Other types of tomato are harder to work with because they’re either too big or too small.
Juicy tomatoes will instantly make the bread soggy so it’s important to blot them out on paper towels to drain slightly before assembling the sandwich.
Freeze the bread for the cleanest cuts.
Tea sandwiches are traditionally served at room temperature, not cold so they’re best when made right before tea time.