Gluten free tea sandwiches are a delightful way to enjoy a classic afternoon tea without sacrificing flavor or texture. Using sturdy, thinly sliced gluten free bread, these bite-sized sandwiches are filled with a variety of savory and creamy fillings that hold up beautifully. This recipe provides a base method plus five delicious filling ideas, ensuring you have a spread that is both elegant and satisfying.
Ingredients
- 12 slices gluten free sandwich bread (about 1 lb / 450 g), slightly stale or lightly toasted
- 4 oz (113 g) cream cheese, softened
- 2 tablespoons (30 ml) mayonnaise
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) fresh lemon juice
- 1/2 teaspoon (2.5 ml) honey
- 1/2 cup (75 g) finely chopped cucumber, seeded
- 1/4 cup (25 g) finely chopped fresh dill
- 1/2 cup (75 g) finely chopped smoked salmon
- 1/4 cup (40 g) finely chopped red onion
- 2 tablespoons (30 ml) capers, drained and chopped
- 4 oz (113 g) cooked chicken breast, finely chopped
- 1/4 cup (30 g) finely chopped celery
- 2 tablespoons (30 ml) chopped fresh chives
- 2 hard-boiled eggs, peeled and finely chopped
- 1/2 teaspoon (2.5 ml) smoked paprika
- 1/4 cup (30 g) finely grated Parmesan cheese
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) balsamic vinegar
- 1/2 cup (75 g) cherry tomatoes, finely chopped
- 1/4 cup (10 g) fresh basil leaves, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- In a small bowl, mix cream cheese, mayonnaise, Dijon mustard, lemon juice, and honey until smooth. This is your base spread that will be used in several fillings.
- Divide the base spread into four equal portions (about 2 tablespoons each) in separate bowls.
- To the first bowl, add cucumber and dill. Season with salt and pepper. This is the cucumber-dill filling.
- To the second bowl, add smoked salmon, red onion, and capers. Stir gently. This is the salmon-caper filling.
- To the third bowl, add chicken, celery, and chives. Mix well. This is the chicken-chive filling.
- To the fourth bowl, add chopped eggs and smoked paprika. Mix well. This is the egg-paprika filling.
- In a separate small bowl, combine Parmesan, olive oil, balsamic vinegar, tomatoes, and basil. Season with salt and pepper. This is the tomato-basil topping.
- Lay out 6 slices of bread. Spread each with a generous layer of one of the fillings (about 2-3 tablespoons per slice). You can use different fillings on different slices for variety.
- Top with the remaining 6 slices of bread to make sandwiches.
- Using a sharp knife, cut the crusts off each sandwich. Then cut each sandwich into quarters, either into triangles or rectangles.
- For the tomato-basil topping, spoon a small amount onto the top of each sandwich just before serving, or serve it on the side as a dip.
Tips
- Bread choice: Use a sturdy gluten free bread that doesn’t crumble easily. Slightly stale bread or lightly toasting the slices helps them hold up better to moist fillings.
- Spread to the edges: Spread the filling all the way to the edges of the bread. This acts as a barrier, preventing the bread from getting soggy.
- Make ahead: You can assemble the sandwiches a few hours ahead, but keep them covered with a damp paper towel in the refrigerator to prevent drying out. Add the tomato-basil topping just before serving.
- Storage: Store leftover sandwiches in an airtight container in the refrigerator for up to 24 hours. They are best enjoyed the day they are made.
Serving Suggestions
Arrange the tea sandwiches on a platter with a selection of other tea-time treats. They pair beautifully with scones, fresh fruit, and a pot of your favorite tea. For a more substantial spread, add a cup of soup or a light salad on the side.
Variations
- Vegetarian: Omit the smoked salmon and chicken. Add extra cucumber, sliced radishes, or mashed avocado to the fillings.
- Vegan: Use vegan cream cheese and mayonnaise. Replace the chicken with mashed chickpeas and the eggs with crumbled firm tofu.
- Different herbs: Swap dill for tarragon or chives for parsley to change the flavor profile.
- Spicy kick: Add a pinch of cayenne pepper or a few drops of hot sauce to the base spread.
Storage and Reheating
Store assembled tea sandwiches in an airtight container in the refrigerator for up to 24 hours. They are best served cold or at room temperature, so remove them from the fridge about 15 minutes before serving. Do not reheat these sandwiches, as they are meant to be enjoyed cold.
Frequently Asked Questions
Can I use any gluten free bread? Yes, but choose a sturdy variety, like a white or multigrain sandwich loaf. Avoid very airy or crumbly breads, as they may fall apart when spread with filling.
How do I prevent the bread from getting soggy? Spread the filling all the way to the edges of the bread. This creates a seal that keeps the bread from absorbing moisture from the filling. Also, use slightly stale bread or toast it lightly.
Can I make these sandwiches ahead of time? Yes, you can assemble them up to 24 hours in advance. Keep them covered with a damp paper towel in the refrigerator to maintain freshness. Add any fresh toppings like the tomato-basil just before serving.
What are some other filling ideas? You can use egg salad, chicken salad, or a simple cream cheese and cucumber. For a sweet option, try cream cheese with strawberry jam or honey.
How long do these sandwiches last? They are best eaten within 24 hours of assembly. After that, the bread may become soggy or dry out.
Can I freeze tea sandwiches? Freezing is not recommended, as the texture of the bread and fillings will change upon thawing. It’s best to make them fresh.
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