Tiffany & Co. Corned Beef Tea Sandwiches Recipe

5 from 3 votes

Enjoy a taste of Tiffany’s at home! These savory, tangy, and delicate corned beef tea sandwiches are perfect for your next afternoon tea.

Prep Time6

Total Time6

Course: Afternoon Tea

Cuisine: American

Servings: sandwiches

Author: Jee Choe

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.

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.