Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson

Queen Alexandra's Sandwiches

High Tea.
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  • Level: Intermediate
  • Total: 30 min
  • Prep: 30 min
  • Yield: 10 servings
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12 ounces unsalted butter, room temperature

1 tablespoon lemon juice

2 tablespoons mild french mustard

8 ounces poached chicken, minced

Mayonnaise to bind


Black pepper, freshly ground

Hot pepper sauce, (recommended: Tabasco)

20 thin slices brown bread

10 thin slices roast lamb or boiled tongue

Punnet (small container) mustard and cress or watercress leaves


  1. To make the mustard butter, beat the butter, lemon juice and mustard to a smooth paste. Store in a jar in the refrigerator.
  2. Mix the chicken and some mayonnaise with a fork, and season with salt, pepper and hot pepper sauce.
  3. Spread half the slices of bread with the mustard butter. Lay slices of lamb or tongue on the bread and spread with the chicken mixture. Add mustard and cress. Top with the remaining slices of bread to make sandwiches, trim the crusts and cut into dainty squares.