The Incredible Five-Layered Tea “Party” Sandwich…

I’ve waited a long time to do this post.  We made this masterpiece for my dear friend, Hils, surprise birthday tea luncheon on March 9. While this sandwich fascinates me,  I worried that it’s many steps to construct would not capture most people’s interest…it’s really simple, but has many repetitive steps to bring the finished product to a beautiful fruition.   While it is absolutely “doable”, it does take a steady hand with a good bread knife to pull it off effectively.  Once built, you end up with a neat and tidy vehicle for delivering FIVE perfectly constructed, petite bite, distinctly different and separate tea sandwiches which are packed with flavor and “light” on the bread.   I don’t personally possess the steady hands required to slice this pain de mie (Pullman loaf) into 10 fairly equal horizontal slices.  Actually, I  suppose it’s not the skill I lack, but rather, the patience.  The good news for me is that my husband and his good friend, Clive, DO have those skills.  Clive was an executive chef (European trained), who once worked at the Savoy in London and prepared this awesome tea sandwich for their outstanding and world renowned afternoon teas.  He is the one who showed me how to make this layered tea sandwich.  It serves 12 guests.   We made two loaves this day.  The good news is that they can be prepared hours in advance, covered with a damp towel, refrigerated and ready to serve – nice and neat – and impressive on the buffet table.  Below are step by step photos of the preparation of this unique party favorite.  I chose traditional fillings of minced ham, curried egg salad, creamed smoked salmon, roasted tomatoes and fresh basil leaves, and finally, topped with thinly sliced cucumbers with mint and creamed cheese.  Below are the step by step photos of the construction of our two centerpiece finger sandwiches.

Five separate filled finger sandwiches on a skewer...recipe from the Savoy in London...takes several, simple steps to prepare...if you have patience and are a bit on the meticulous side...use damp paper towel to wrap and refrigerate until ready to serve.

Five separate filled finger sandwiches on a skewer…recipe from the Savoy in London…takes several, simple steps to prepare…if you have patience and are a bit on the meticulous side…use damp paper towel to wrap and refrigerate until ready to serve.

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Once a guest takes their own skewer, the five sandwiches slip off easily into five separate, small sandwiches.  Perfect when paired with salads or soups at a luncheon, or by themselves for an afternoon tea.  Thank you Clive for making these…they were the hit of the party (sorry I didn’t get great shots of the final serving…it was a fun day).



  1. Is that what’s for dinner?

    • Wish we had a loaf of that bread in the freezer…so nope…not tonight.

  2. NUM! Who was that masked chef???? 🙂

    • Chef Clive of course…a wizard with a knife – don’t think we could have done this without him that morning as our little Willie boy passed that day and we were in a bind. Thank goodness he was there for us.

  3. Oh my goodness! That looks incredible!!!

    • It is…we will have to attempt this on our own one day (or maybe just call Clive over 🙂
      This is the first time we’ve made this and used it for an actual event, while working on the book, Clive showed me this sandwich but I chose to put the frosted finger sandwich in the book versus this on as it is a bit quicker to prepare and more forgiving when one slices a crooked layer 🙂 I am always a bit crooked …

  4. I didn’t know what to expect, but it wasn’t this! That is one amazing sandwich making job. The skewers are a clever idea, and the way each little sandwich slides off complete in itself is marvellous. I liked the mug of coffee on the worktop too, no doubt an important component when you’re tackling such tricky work.

    • Yes…I thought you would enjoy this marvelous sandwich…great for a party. I really wanted to photo “out” that cup of coffee; however, you were quite right. Clive had a few of those cappuccinos as he built these sandwich loaves. It was like watching a master as he put this together one step at a time. I had prepared all the fillings the night before..and he even ended up using the pain de mie loaves that I made (versus the two I purchased). Notice the texture of the bread is quite nice…no air holes, tender, buttery, not dense but nice and firm. If you want the recipe I can give it to you.