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.
