Name: How to make high tea finger sandwiches 3-ways
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 12
Ingredients: Curried egg sandwiches; 10 free-range eggs; 2 tsp curry powder; 3/4 cup Japanese (Kewpie) mayonnaise; 2 green onions, thinly sliced; Sea-salt flakes and freshly ground black pepper, to season; 12 slices white bread; Micro herbs, to serve; Chicken waldorf sandwiches; 3/4 cup sour cream; 1/4 cup mayonnaise; 1 Tbsp dijon mustard; 1 Tbsp lemon juice; 1 1/2 Tbsp tarragon, finely chopped; 3 cups shredded roast chicken; 2 celery sticks, finely chopped (or; 1 small apple, cored, chopped); 1/4 cup toasted walnuts, finely chopped; Sea-salt flakes and freshly ground black pepper, to season; 12 slices wholegrain bread, crusts removed; Softened butter, for spreading; 1 cup cress or mixed microherbs; Mini ruben open stacks; 1/4 cup mayonnaise; 2 tsp creamed horseradish; Sea-salt flakes and freshly ground black pepper, to season; 3 slices dark rye bread, crusts removed, quartered; 6 slices swiss cheese, quartered; 12 slices (160g) pastrami; 1/2 cup beetroot sauerkraut

Whether you need finger sandwiches for the lunch box, high tea or a cocktail gathering, we have three delicious fillings for you to choose from that are traditional, but with a little flair.

From curried egg to chicken waldorf and ruben stacks, there’s something everyone will love.

Ingredients

Curried egg sandwiches

10 free-range eggs

2 tsp curry powder

3/4 cup Japanese (Kewpie) mayonnaise

2 green onions, thinly sliced

Sea-salt flakes and freshly ground black pepper, to season

12 slices white bread

Micro herbs, to serve

Chicken waldorf sandwiches

3/4 cup sour cream

1/4 cup mayonnaise

1 Tbsp dijon mustard

1 Tbsp lemon juice

1 1/2 Tbsp tarragon, finely chopped

3 cups shredded roast chicken

2 celery sticks, finely chopped (or

1 small apple, cored, chopped)

1/4 cup toasted walnuts, finely chopped

Sea-salt flakes and freshly ground black pepper, to season

12 slices wholegrain bread, crusts removed

Softened butter, for spreading

1 cup cress or mixed microherbs

Mini ruben open stacks

1/4 cup mayonnaise

2 tsp creamed horseradish

Sea-salt flakes and freshly ground black pepper, to season

3 slices dark rye bread, crusts removed, quartered

6 slices swiss cheese, quartered

12 slices (160g) pastrami

1/2 cup beetroot sauerkraut

12 bread and butter pickles

Method

Curried egg sandwiches

Step 1

Bring a large saucepan of water to the boil. Add eggs. Cook 10 minutes. Using a slotted spoon, transfer to a large bowl of iced water. Let eggs cool, then peel the eggs.

Step 2

Cut eggs in half. Remove yolks and place in a medium bowl. Finely chop whites and set aside. Using a fork, mash yolks with curry powder and mayonnaise, stir until smooth. Fold in green onion and egg whites. Season.

Step 3

Place half the bread on a clean surface. Divide egg mixture between slices, then spread right to the edges. Top with remaining bread. Trim crusts and cut in half. Serve with micro herbs.

Chicken waldorf sandwiches

Step 1

In a medium bowl, combine sour cream, mayonnaise, mustard, lemon juice and tarragon until smooth. Stir in chicken, celery and walnuts. Season with salt and pepper.

Step 2

Spread bread slices with butter. Top half the slices with the chicken mixture. Spread mixture across the bread all the way to the edges.

Step 3

Sprinkle evenly with cress or microherbs. Top with remaining bread. Cut each sandwich into triangles.

Mini ruben open stacks

Step 1

Combine mayonnaise and horseradish in a small bowl. Season. Spread dressing over the bread.

Step 2

Place two pieces of cheese, a slice of pastrami and 2 teaspoons sauerkraut on each piece of bread. Add a pickle and secure with a cocktail stick.

finger sandwiches made three ways on a high tea serving tower and flower decorations — *(Photography: Tim Roberts, styling Michele Cranston and Nonci Nyoni, recipe Clare Maguire)*

Can I make finger sandwiches the night before?

Yes, you can make finger sandwiches the night before. Simply wrap them in cling wrap, then in a damp paper towel, inside an airtight container. Leave it in an airtight container and they’ll be fresh and waiting!