Brioche Tea Sandwiches

Makes

an assortment of tea sandwiches
16 to 24 sandwiches

Category:

Introduction

About this Recipe

These simple tea sandwiches offer a variety of colour, taste and texture when presented together. You can use store bought brioche, or try making your own.

Ingredients

Smoked Salmon & Cucumber

Per sandwich:

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

    Shrimp & Egg with Dill

     Per sandwich:

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

    Chocolate Almond Raspberry

    Per sandwich:

    • 1 Tbsp pure almond butter, at room temperature
    • ½ oz (30 g) bittersweet chocolate, melted
    • 1 slice brioche bread
    • 1 fresh raspberry

    Cream Cheese & Cherry

    Per sandwich:

    • 2 dried cherries
    • splash brandy
    • 1 oz (30 g) cream cheese, at room temperature
    • 2 slices  brioche bread

    Step by Step Instructions

    Smoked Salmon & Cucumber

    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

    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

    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

    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.