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Brioche Tea Sandwiches

Bake with Anna Olson • Food • Newsletter • Recipes

These simple tea sandwiches offer a variety of colour, taste and texture when presented together.

Makes an assortment of tea sandwiches – 16 to 24 sandwiches

Smoked Salmon & Cucumber

Ingredients Per sandwich:

  • 1 slice brioche bread
  • ½ tsp Dijon mustard
  • 2 cucumber slices
  • ½ slice smoked salmon
  • 2-3 capers

Method

1. Spread a little Dijon onto the slice of brioche (you can trim the crusts or use a cookie cutter to shape the brioche). Top with cucumber smoked salmon and capers and chill until ready to serve.

Shrimp & Egg with Dill

Ingredients Per sandwich:

  • 1 slice brioche bread
  • 2-3 leaves baby arugula
  • 1 slice hard boiled egg
  • 1 cooked & peeled shrimp
  • 1 tsp dill mayonnaise

Method

1. Trim the crusts of the brioche or use a cookie cutter to shape it (optional) and lay the arugula on the bread and place the egg slice on top. Cut the shrimp in half (to make 2 “C”s) and arrange them criss-cross on the egg. Top with a little drizzle or dollop of dill mayonnaise and chill until ready to serve.

Chocolate Almond Raspberry

Ingredients Per sandwich:

  • 1 Tbsp pure almond butter, at room temperature
  • ½ oz bittersweet chocolate, melted
  • 1 slice brioche bread
  • 1 fresh raspberry

Method

1. Stir the almond butter and melted chocolate together. Spread this over the slice of brioche and use a cookie cutter (1 ½ to 2-inches across) to cut out a round. Place a raspberry on top and chill until ready to serve.

Cream Cheese & Cherry

Ingredients Per sandwich:

  • 2 dried cherries
  • splash brandy
  • 1 oz cream cheese, at room temperature
  • 2 slices brioche bread

Method

1. Soak the dried cherries in the brandy for 5 minutes. Drain and roughly chop the cherries, stirring them into the cream cheese (you can add a little sugar to taste, if you wish). Spread this over a slice of brioche and top with the second slice. Trim away the crusts and cut into triangles or finger. Chill until ready to serve.