Tomato Tea Sandwiches

READY IN: 30mins
Recipe by Sherri L.

Nice refreshing finger sandwiches for a tea party.

Top Review by Chef Buggsy Mate

The kids and I really enjoyed these little sandwiches for lunch today. Since I had to scale the recipe way down, I did have a bit of trouble mixing the cream and lemon juice into the butter. It was well worth fighting with however; as it really makes a tasty spread. It would work well with cucumber slices as well. My kids loved the fact that I cut the crust off their sandwiches...something that I never do (they have heard from the time they had their first sandwich "Yes, you must eat your crust"). This is definitely a recipe I will tuck away for making for special things such as baby showers, teas etc... Thanks for sharing this wonderful recipe. Made and reviewed for My-3-Chefs 08

Ingredients Nutrition

  • Creamed Butter

  • 1 12 cups butter, softened
  • 2 tablespoons heavy cream
  • 18 teaspoon of mild French mustard
  • 12 lemon, juice of
  • salt and pepper
  • Filling

  • 2 lbs tomatoes (5 to a pound)
  • salt & freshly ground black pepper
  • 20 slices bread


  1. Blend all ingredients for the creamed butter to a fine, soft, spreadable consistency (salt and pepper to taste).
  2. With a small knife, make a small cross in the base of each tomato.
  3. Plunge the tomatoes into a pan of boiling water and count to 20.
  4. Remove them to a bowl of cold water, drain and peel off the skins.
  5. Butter 10 slices of bread with the creamed butter.
  6. Quarter the tomatoes and remove the seeds, press the petals flat and lay them on the slice of buttered bread.
  7. Do not layer the tomatoes, as they will cause the sandwiches to come unstuck.
  8. Salt and pepper the tomatoes and then press a second slice of bread firmly on to the top of the sandwich, crust and cut into appropriate shapes (should make 30 fingers or 40 squares or quarters).

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