Name: Mother's Day Tea Sandwiches
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 Chicken breasts (Cooked); 1/4 tsp Celery Salt; 3 tbsp Mayonnaise; 2 tsps Dijon mustard; Black pepper (To taste); 6 slices White bread; 3 Hard boiled eggs; 2 tbsp Mayonnaise; 2 tsp Yellow mustard; 1/4 tsp Paprika; Salt and Black Pepper (To taste); 6 slices Whole wheat bread; 1/2 Cucumber (Thinly sliced); 4 oz Cream cheese with chives; 1 tbsp Fresh dill (Finely chopped); 6 slices Whole wheat or white bread

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Most Mom’s love a good brunch. Although really, who doesn’t?? And brunch and tea sandwiches go together like – well, like brunch and Mother’s Day! Scones and cake will also play their part in any good brunch, but we think these Mother’s Day Tea Sandwiches are the true stars.

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Mother's Day Tea Sandwiches displayed outside for brunch by Champagne and Sugarplums

TIPS FOR MAKING AMAZING MOTHER’S DAY TEA SANDWICHES

These sandwiches will keep for a couple of hours – but be sure to keep them covered so the bread doesn’t dry out.
The egg and chicken fillings can be made the day before. Keep them covered and refrigerated and then assemble before serving.
To save time you can 100% use a rotisserie chicken instead of cooking the chicken breasts at home – it’s exactly what we did (in BBQ flavour)!

What you’ll need:

White and whole wheat bread
Chicken breast
Mayonnaise
Spices
Mustard
Cucumber
Cream cheese
Dill
Eggs

Ingredients for chicken salad on a white background by Champagne and Sugarplums

Gather all the ingredients – cooked chicken breast, celery salt, black pepper, mayonnaise, Dijon mustard, and white bread.

Chicken salad in a white bowl by Champagne and Sugarplums

Mix together to create the salad.

Spreading chicken salad onto bread slices on a wood board by Champagne and Sugarplums

Spread the salad onto bread slices. For this sandwich, keep the filling in the centre of the bread.

Cutting flower shapes into chicken sandwiches on a wood board by Champagne and Sugarplums

Use a cookie cutter to cut the sandwich into a pretty shape. Tip: Keep the shape of the cookie cutter simple – the sandwich won’t cut well with small, complicated cutters.

Chicken sandwiches cut into flowers on a metal cake stand by Champagne and Sugarplums

Ingredients for cucumber sandwiches on a white background by Champagne and Sugarplums

Gather the ingredients for the cucumber sandwiches – cucumber, cream cheese, dill, salt and pepper and whole wheat or white bread.

Assembling cucumber and cream cheese onto bread slices on a wood board by Champagne and Sugarplums

Spread cream cheese onto the slices, top with a sprinkle of herbs and spices and then thinly some sliced cucumber.

Cucumber sandwiches cut into small squares on a decorative cake stand by Champagne and Sugarplums

Cut into squares and arrange on a cake stand or platter.

Ingredients for egg salad on a white background by Champagne and Sugarplums

Gather the ingredients to make egg salad – hard-boiled eggs, mayonnaise, yellow mustard, paprika, salt and pepper and whole wheat bread.

Spreading egg salad onto bread slices on a wood board by Champagne and Sugarplums

Mix all of the ingredients together and then spread onto the bread slices.

Egg salad sandwiches on a white plate by Champagne and Sugarplums

Cut into tringles and arrange on a platter and then sprinkle with some extra paprika for colour.

WHAT MAKES TEA SANDWICHES DIFFERENT?

Tea sandwiches can have many, many different fillings – we only made three here. What’s important when choosing your filling though is to keep it fine. Fillings should be chopped into small pieces so that biting into one doesn’t result in pieces of tomato or chicken sliding out onto laps. It’s all about daintiness with tea sandwiches.

Serve your sandwiches with scones with clotted cream and jam, macarons, fruit bars – we happen to have a fabulous lemon blueberry bar – or small cakes to round out your menu. Have a happy Mother’s Day!