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8 Party-Ready Tea Sandwiches

Two big events in May are perfect for tiny sandwiches: Derby Day and Mother’s Day!

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Photo: Ryan Dausch

Roast Beef with Beet Horseradish

Mix 1 stick softened butter with 1/4 cup beet horseradish and a pinch of salt; spread on 8 slices pumpernickel bread. Top 4 of the slices with thinly sliced scallions, chopped dill and deli-sliced roast beef. Season with salt and pepper, then top with a layer of thinly sliced radishes. Top with the remaining bread; trim the crusts and cut into pieces.

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Photo: Ryan Dausch

Cucumber-Edamame

Cook 1 cup frozen shelled edamame in salted boiling water until tender; drain and rinse under cold water. Puree in a food processor with 3 tablespoons each cilantro and olive oil, 1 tablespoon water, the juice of 1/2 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper. Spread on 4 slices white sandwich bread. Toss 1 thinly sliced Persian cucumber with 1 teaspoon each rice vinegar and toasted sesame oil, 1/4 to 1/2 teaspoon Sriracha and a pinch each of salt and sugar; arrange on top of the edamame puree. Top with 4 more slices bread spread with mayonnaise. Trim the crusts and cut into pieces.

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Photo: Ryan Dausch

Smoked Trout with Avocado

Toss 1 flaked smoked trout fillet (2 to 3 ounces) with 1 thinly sliced small celery stalk, 2 tablespoons each chopped parsley and lemon juice and 1 tablespoon olive oil; spread on 4 slices whole-grain bread. Spread 1 mashed avocado on 4 more slices bread and season with salt and pepper. Sandwich together; trim the crusts and cut into pieces.

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Photo: Ryan Dausch

Strawberry-Ricotta

Toss 1 cup thinly sliced strawberries with 1 tablespoon white balsamic vinegar, 1 teaspoon honey and a pinch of salt; let sit 30 minutes, then drain. Spread ricotta on 8 slices country white bread. Season 4 of the slices with salt and pepper, then top with a layer of the strawberries and some baby arugula. Top with the remaining bread; trim the crusts and cut into pieces.

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