Tea Finger Sandwiches | How to make Tea Finger Sandwiches

By Vanitha Bhat  |  23rd Mar 2018  |  
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  • Tea Finger Sandwiches, How to make Tea Finger Sandwiches
Tea Finger Sandwichesby Vanitha Bhat
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About Tea Finger Sandwiches Recipe

Fresh, English style finger sandwiches to enjoy with your evening tea or like how south Indians have, with a hot cup of filtered kapi!!!

Tea Finger Sandwiches

Ingredients to make Tea Finger Sandwiches

  • 10 large slices of bread
  • For the coriander Chutney:
  • 1 small bunch of coriander leaves
  • 2 green chillies
  • 2 cloves of garlic
  • 1 tbsp coconut gratings
  • 1/2 tsp of lemon juice
  • salt to taste
  • For the dill mayonnaise:
  • 1/2 cup mayonnaise
  • 2 to 3 tablespoons finely chopped dill leaves
  • Other ingredients:
  • 1/2 cup Nutella or any chocolate spread
  • salted butter, softened
  • 1/2 cup peanut butter (crunchy or creamy)
  • 2 large bananas, peeled and sliced
  • 1 large cucumber, peeled and sliced thin
  • Few pickled jalapeno slices (bottled and store bought)
  • Few cheese slices
  • Black pepper powder

How to make Tea Finger Sandwiches

  1. To make the dill mayonnaise: Add finely chopped dill leaves to the mayonnaise and give it a good mix. Keep aside.
  2. To make the coriander chutney: Blend all the ingredients needed for coriander chutney to a fine paste, remove and place in a bowl. Adjust seasoning.
  3. To make the cucumber-dill sandwiches: Take 2 large slices of bread and lay them side by side. Spread butter on one of the slices.
  4. Sprinkle required amount of pepper powder on the buttered slice and layer the slices of cucumber over it. Slather the other slice with dill mayonnaise. Cover this slices over the other gently; cucumber tea sandwiches are ready to be cut!
  5. To make the banana sandwiches: Spread Nutella on one slice and peanut butter on the second slice of the sandwich.
  6. Layer the sliced bananas over the nutella slice. Place one slice over the other. Elvis style banana-peanut butter sandwich is ready to be cut into finger sandwiches!
  7. To make the coriander-cucumber sandwiches: Slather softened butter over 2 slices and then spread some coriander chutney over one of the slices.
  8. Layer tomato slices over the chutney side and sprinkle pepper powder over the other.
  9. Layer cheese slices over the other buttered side of bread and top with jalapeno slices. Place one bread slice gently over the other. Tomato-jalapeno with cheese sandwich is ready to be sliced into finger sandwiches!
  10. Gently, cut off the crusts of all the sandwiches and then cut into two or three (depending upon how big your bread slices are) again to make bite-sized finger sandwiches each.
  11. Either wrap in plastic wrap and chill in refrigerator or serve right away with a hot cup of tea or coffee! A side of biscuits or cookies completes the English style tea setting! Enjoy!!!

My Tip:

Try to keep the coriander chutney dry or with less moisture to avoid soggy sandwiches. Customize these sandwiches with other ingredients according to your preference.

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