Fancy Tea Sandwiches: Tarragon Chicken Salad and More
Originally published June 25, 2013. Updated on 4/6/2021
Recently, I've been thinking about the fancy little tea sandwiches my mother used to make for parties when I was a kid.
I have NO idea what put it in my head... but I remember how she'd buy unsliced bread, carefully slice it lengthwise, and make fancy little pinwheel roll sandwich bites.
It made me think - you really don't see those around much anymore. Sure, they're a bit of work... but they're super cute! Also, now I guess they're retro-chic, right?
This past weekend we attended a big neighborhood BBQ, and I decided to use the occasion as an excuse to play around with fancy little tea sandwiches, in a few styles.
Fancy Tea Sandwiches
Aside from a variety of cut styles, I wanted a variety of fillings: tarragon chicken salad, cucumber and cream cheese, and a dilled egg salad, so I figured I’d share those recipes here!
You know, it's kind of funny. We have a VERY varied diet here, between food blogging and cookbook writing. It's been ages - probably years - since either my husband or I had an egg salad sandwich.
While making these sandwiches this weekend, we were surprised at the reminder that we really LOVE egg salad sandwiches.
I guess they're just something simple enough to forget about entirely? Weird how something so basic and uncomplicated can really hit the spot - I imagine there will be much more egg salad in our future!
Anyway, these sandwiches were a big hit at the BBQ, and they're a great option for bringing to holiday potlucks and such... just be sure to keep them cool, and throw out any that haven't been eaten after about 2 hours.
Mayonnaise + summer, you know!
More Fancy Recipes
Planning for a special dinner, whether Valentine’s Day, a special date, or a fancy dinner party? Here are a few recipes to consider!
Balsamic Mushroom Baked Brie
Beet & Goat Cheese Ravioli
Boozy Crème Brûlée
Chocolate Dessert Ravioli
Clementine Mousse with Champagne
Easy Kahlua Panna Cotta
Gluten-Free Crab Cakes and Horseradish Sauce
How to Make Cream Puffs and Croquembouche
Mushroom Brie Turnovers
Mushroom & Goat Cheese Braid with Balsamic Glaze
Pepper Crusted Tuna with Wasabi Cream Sauce
Phyllo Crab Triangles
Savory Tomato Shortcake
Shrimp & Artichoke Stuffed Mushrooms
Traditional Raspberry Mousse
White Chocolate Almond Amaretto Truffles
Tarragon Chicken Salad Sandwiches
Let's start off with my favorite of the three sandwiches in this entry: Tarragon Chicken Salad!
This is an elegant take on chicken salad sandwiches, with a nice variety of tastes and textures. HUGE hit!
1 rotisserie chicken
1 granny smith apple, finely chopped
2 teaspoon fresh lemon juice
3 stalks celery, finely chopped
½ red onion, finely chopped
¾ cup mayonnaise
2 tablespoon fresh tarragon leaves, finely chopped
Salt and Pepper (1+ teaspoon each)
Remove the skin from the chicken and discard (Ideally in your stomach!). Pick all of the meat off the chicken, chop into small, uniform pieces and place in a large bowl.
Toss the apple pieces with lemon juice to coat well. Add apple, celery and onion to the chicken, stir well. Add in mayo and tarragon, stir until everything is well incorporated and evenly coated.
Season with salt and pepper, to taste.
To assemble mini triangle sandwiches:
Remove crusts from bread slices, and lightly butter each slice of bread.
Fill each sandwich with a good amount of chicken salad (too too much as to be gushing out everywhere!), and cut in half diagonally to form 2 triangles.
Cut each triangle in half again.
Wrap tightly and refrigerate til serving!
Cucumber Cream Cheese Sandwiches
No real recipe here:
Lightly butter each slice of bread, then spread with softened cream cheese.
Note: Usually I’ll mix some chopped fresh dill into the cream cheese, but I didn’t have any on hand this time!
Layer thin slices of English cucumber (It's less watery than normal cucumbers!) between the bread, seasoned with salt and pepper.
Cover tightly with plastic wrap, and refrigerate until serving!
These are great as-is, but are also great with paper-thin slices of fresh radishes and/or watercress as well!
Dilled Egg Salad Pinwheels
15 hard boiled eggs, cooled, peeled, and chopped
6 stalks celery
1 yellow onion, finely chopped
½ cup+ mayonnaise
2 tablespoon Dijon mustard
3 tablespoon fresh dill, finely chopped
Salt and pepper
2-3 loaves of white sandwich bread, sliced lengthwise, with crusts removed
In a large bowl, gently combine eggs, celery, and onion.
Add mayo and mustard, stir gently until everything is well combined. Stir in fresh dill, season with salt and pepper, to taste.
Use a rolling pin to gently flatten out each strip of bread SLIGHTLY (don't completely flatten it!).
Lightly butter one side of each bread strip, then spread each with a bit of egg salad.
Note: I like to do this assembly line style, goes much faster!
Starting at one end of a bread strip, roll bread up tightly, but without actually compressing it.
Use a sharp knife to cut each roll into rounds - usually 3 or 4, depending on the width of the bread.
Cover tightly with plastic wrap, and refrigerate until serving!
Hot Cheetos and Takis Tea Sandwiches
Ok, I have an awful confession to make now.
I created an abomination of a sandwich recipe AS A JOKE, and now I'm getting requests to include it in this blog entry. Let me explain myself, first.
When I put myself down for bringing fancy tea sandwiches to a BBQ with a particularly snarky group of friends, I took some gentle ribbing for bringing something so frou-frou.
This prompted me to think "Haha! I'll show you!", and decided to come up with something that looks fancy, but was ... not.
I submit to you, the inspiration for my flavor choices: Some extremely talented kids from our neighborhood, singing a very catchy and well-done rap.
I don't even like rap, but I appreciate this:
Needless to say, that particular junk food combination is a THING in the area... so I decided to make "Hot Cheetos and Takis Salad Sandwiches".
Interestingly (appallingly?) they were a bit of a hit, both at the BBQ, and online.
Personally, I tried a teeny piece of the filling and that was more than enough, LOL.
I've had a request to post it to my blog so it can be shared, soooo...
Hot Cheetos and Takis Salad Sandwiches
1 small jar Cheez Whiz
1 small bag Hot Cheetos
1 small bag Takis
Spoon Cheez Whiz into a mixing bowl.
Use a Food Processor to process the Hot Cheetos into a fine meal - not quite a powder.
Stir Hot Cheetos meal into Cheez Whiz, cover, and chill for 2 hours.
Smash Takis into small chunks, stir into chilled Cheez Whiz mix.
Spread onto buttered bread, and assemble as desired - triangles, finger sandwiches, and/or pinwheels.
* Yes, the quotation marks are intentional. This "recipe" was created as a gag to bring to a potluck, and is in no way meant to actually be consumed by anyone other than hungover frat boys.
Consume at your own risk!
I also did the recipe up as a jpg. Click here to view that image!
Share the Love!
Well, the published nonsense, anyway!
More Sandwich Recipes
Love sandwiches, or just want some new ideas for your lunches? We've got you covered!
Apple Chicken Burgers with Basil & Gouda
Buffalo Chicken Buns
Convention Sloppy Joes
Juicy Goosey Burger
Moroccan Spiced Lamb Burgers with Pea Hummus, Goat Cheese, and Beets
Muffaletta Sandwich Recipe
Pesto Chicken Panini
Spinach Feta Salmon Burgers
Spinach Hand Pies
Tandoori Spiced Chicken Burgers with Mango
Vegetarian Chorizo Burgers with Grilled Poblano & Cilantro Pesto
Vegetarian Donairs (and Vegan Donair Meat)
Wild Rice & Mushroom Polenta Sandwich
Tarragon Chicken Salad
- 1 rotisserie chicken
- 1 granny smith apple finely chopped
- 2 teaspoon fresh lemon juice
- 3 stalks celery finely chopped
- ½ red onion finely chopped
- ¾ cup mayonnaise
- 2 tablespoon fresh tarragon leaves finely chopped
- Salt and Pepper 1+ teaspoon each
- Remove the skin from the chicken and discard (Ideally in your stomach!). Pick all of the meat off the chicken, chop into small, uniform pieces and place in a large bowl.
- Toss the apple pieces with lemon juice to coat well. Add apple, celery and onion to the chicken, stir well. Add in mayo and tarragon, stir until everything is well incorporated and evenly coated.
- Season with salt and pepper, to taste.
- To assemble mini triangle sandwiches:
- Remove crusts from bread slices, and lightly butter each slice of bread. Fill each sandwich with a good amount of chicken salad (too too much as to be gushing out everywhere!), and cut in half diagonally to form 2 triangles. Cut each triangle in half again.
- Wrap tightly and refrigerate til serving!