Tea Sandwiches
The wedding of Harry and Meghan is what inspired me to make these gluten free Tea Sandwiches. This was right around the same time that Udi’s released their New Delicious sandwich breads. It is completely different than the original Udi’s bread that we all know (and frankly didn’t love, but ate it when we had to). I used the New Delicious multigrain and white varieties. Both are fabulous and didn’t fall apart! The slices are the same size as regular wheat bread and it is soft and chewy. Believe it or not, it is aptly named “delicious.”
The trick to making great gluten free Tea Sandwiches is to slice the fillings very thin and not too over stuff the sandwiches. Make each sandwich with whole slices of bread. Then use a sharp serrated bread knife to cut the crusts off and to cut into 4 triangles or rectangles.
I like to make at least 4 different varieties to give everyone a chance to try something unique. Try all kinds of fillings to mix things up and work with the food allergies in your family. You can easily make all of the recipes below dairy free, nut free, soy free, gluten free and egg free with the exception of the Curried Egg Salad. Most of the fillings can be made ahead and stored in air tight containers. Then just assemble the sandwiches and cut them when you are ready to serve. Easy as pie… or sandwiches in this case:-)
If you want to have an English style afternoon tea party, try my gluten free English Scones as well. They are scrumptious served with clotted cream or butter and jam.
Curried Egg Salad
Ingredients
- 4 slices gluten free bread (I used Udi's New Delicious white)
- 6 eggs (hard boiled & shelled)
- ½ tsp good quality Indian style curry
- ¼ cup mayonnaise
- 1 Tbsp finely chopped red onion
- 1 Tbsp finely chopped cilantro
- salt & pepper to taste
- Mango chutney (store bought or home made (optional))
Instructions
- In a medium bowl, smash the eggs with a fork until it is all in small uniform pieces. Add the remaining ingredients (through the s & p) and combine well. Spread half of the mixture onto one slice of bread & half on another. I spread mango chutney (a gift from a friend, but you can buy it in stores too) on the other sides of the bread. That really added a lot of flavor to the sandwich… yum!!!!
BLTea Sandwiches
- Bacon, lettuce and tomato with mayo and S & P. Classic flavor combination.
The Cuban
- (I live in Tampa! I had to make a cuban style!): Ham, swiss (or dairy free cheese), sliced pickle and spicy mustard.
Sunday Bagel
- Smoked Salmon, red onion, cucumber, chives and cream cheese (or dairy free cream cheese alternative).
Do you have any experience in using different gluten free breads for finger sandwiches? I was wondering what breads might work best and their lifespan to know if they can be assembled 6hours or 24 hours ahead of time.
Hi Julie! I think I have tried just about every gluten free bread on the market in my area and many more through online orders and traveling… however, I don’t know of any that I would recommend putting together as finger sandwiches a day ahead. Maybe 3-6 hours ahead if the fillings aren’t terribly wet would be as far ahead as I would be confident in the results. Then make sure that they are tightly sealed in plastic wrap until you are ready to serve. GF breads tend to dry out quickly. My favorite sandwich bread is Canyon Bakehouse Heritage Style sandwich breads. They come in full-sized loaves. I hope this helps! Let me know what you try and how it goes!