Cut circles out of the bread.Use a cookie cutter to cut out 2 circles from each slice of bread. Cut 12 bread circles in total. Avoid the cutting the crust.
Put fillings into plastic sandwich bags.The sandwich bags are being used as piping bags so it makes the fillings easier to handle without making a mess. Use one sandwich bag for each filling. Spoon fillings into a corner of a sandwich bag and twist the open end of the sandwich bag for better control. Snip a tiny corner to create a piping bag.
Assemble the tea sandwich.From the bottom up: Bread, peanut butter, bread, jam or jelly, bread.Start with the bread as the base layer and pipe on about 1/2 teaspoon of peanut butter. Top with bread and press down slightly, not letting the peanut butter go past the edge of the bread. Pipe on about 1/2 teaspoon of jam and top with another layer of bread.
To make 4 tea sandwiches you'll need:
1 piping bag with peanut butter
1 piping bag with jam
12 bread circles
The sandwich is double stacked, so use bread that’s on the thinner side.
You can use either jam or jelly but since jam is thicker it’ll hold its shape better without oozing out.
Use creamy peanut butter since it spreads easier than chunky or natural peanut butter.
Peanut butter can be substituted for any spreadable nut butter. Strawberry jam can also be replaced with any fruit jam of your choice.
Piping the peanut butter and jam onto the bread makes it so much easier to control the amount and to make it without a mess.
Don't pipe to the edge of the bread to prevent the filling from oozing out.
Frozen bread cuts more neatly and cleanly than room temperature bread.
To make sandwiches ahead of time, assemble sandwiches the night before and loosely cover them with wax paper then a damp paper towel in an airtight container in the refrigerator. This will keep the sandwiches fresh overnight without drying out the bread. Take tea sandwiches out of the refrigerator for at least 15 minutes before serving. Tea sandwiches should be served at room temperature.