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Sandwiches served on afternoon tea platter

Afternoon tea sandwiches

A star rating of 4.8 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 20 minutes
  • Easy
  • Makes 44 sandwiches

Keep the whole family happy this summer with a delicious spread of sandwiches, perfect for an afternoon tea or buffet

low insalt0g


Goat's cheese, walnut & roasted pepper (makes 20)

  • 200g soft goat's cheese
  • 100g cream cheese
  • 10 slices white bread
  • 2 roasted red peppers
  • 25g walnut

Lemony cucumber & prawn (makes 12)

  • 6 slices wholemeal bread
  • ½ cucumber , thinly sliced
  • 4 tbsp mayonnaise
  • zest of 1 lemon
  • 6 large cooked prawns , halved for topping

Creamy egg & cress (makes 12)

  • 4 eggs
  • 2 chopped spring onions
  • 2-3 tbsp crème fraîche
  • 12 small rolls
  • cress , to serve


  • STEP 1

    For the goat's cheese, walnut & roasted pepper sandwiches, mix together 200g soft goat’s cheese with 100g cream cheese. Spread most of the mixture over 5 slices white bread. Slice 2 roasted red peppers into strips, divide between the bread, then top each with another slice white bread. Trim the crusts, then cut each sandwich into 4 triangles. Whizz 25g walnuts until fine. Spread 1 edge of each sandwich with the remaining cheese mix, then dip into the chopped walnuts.

  • STEP 2

    For the lemony cucumber & prawn sandwiches, lightly spread 6 slices wholemeal bread with butter. Cover with a layer of thinly sliced cucumber, then use a 5-6cm round cutter to stamp out 12 circles. Mix together 4 tbsp mayonnaise with zest 1 lemon. Top each circle with 1 halved large cooked prawn and a dollop of the lemony mayonnaise.

  • STEP 3

    For the creamy egg & cress sandwiches, boil 4 eggs for 8 mins. Cool the eggs, peel, mash, then mix with 2 chopped spring onions and 2-3 tbsp crème fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.


Allow 3-4 sandwiches per person. But don’t prepare them too early as they will either go soggy or dry out.

Recipe from Good Food magazine, August 2009

Goes well with


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A star rating of 4.8 out of 5.11 ratings

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