Apricot Jam and Cheddar Tea Sandwich Recipe

5 from 2 votes

These sweet and salty apricot jam and cheddar tea sandwiches are made with 3 ingredients and there's no cooking involved.

Prep Time8

Total Time8

Course: Afternoon Tea

Cuisine: American

Servings: tea sandwiches

Author: Jee Choe

4 slices Very Thin white bread
1 tablespoon apricot jam
2 slices aged cheddar cheese (such as Kerrygold Grass-Fed Kilaree Irish Cheddar)

Cut circles out of the bread.
Cut 8 circles out of the bread. Avoid the cutting the crust.
Cut circles out of the cheese.
Cut 4 circles out of the cheddar.
Assemble the sandwiches.
Spread a thin layer of apricot jam on each slice of bread. Put 1 slice of cheddar cheese on top of 4 slices of bread. Cover with another piece of bread with the apricot jam side down.
Repeat until you make 4 tea sandwiches.

Soft sandwich bread is the key to a good tea sandwich. It’s best to use a very thin white bread such as Pepperidge Farm.
Use a cheddar cheese that has been aged for at least 15 months. This way the flavor has had plenty of time to intensify.
Don’t spread too much apricot jam on the bread slices. You don’t want the sweetness of the jam to overpower the cheddar cheese.
Freeze the bread for the cleanest cuts.
If you want to make these tea sandwiches ahead of time, you will need to add a layer of butter between the jam and the bread to prevent the bread from getting soggy. Make the sandwiches with butter and store them overnight in the refrigerator. Cover the sandwiches with wax paper and a damp paper towel in an airtight container. The damp paper towel will help prevent the bread from drying out but avoid letting it touch the sandwiches.
Tea sandwiches are traditionally enjoyed at room temperature.