Anna Olson's Delicate Brioche Tea Sandwich Recipe!

Chef Anna Olson's Delicate Brioche Tea Sandwich recipe is exactly the recipe you need when tea time hits! These beautiful sandwiches will satisfy you without filling you up, giving you the energy to make it through to dinner like a champion!

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Recipe

Makes an assortment of tea sandwiches
16 to 24 sandwiches

Smoked Salmon & Cucumber

Ingredients (Per Sandwich):
1 slice brioche bread
½ tsp (3 ml) Dijon mustard
2 cucumber slices
½ slice smoked salmon
2-3 capers

Directions

1. 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

Ingredients (per sandwich):
1 slice brioche bread
2-3 leaves baby arugula
1 slice hard boiled egg
1 cooked & peeled shrimp
1 tsp (5 ml) dill mayonnaise

Directions

1. 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

Ingredients (per sandwich):
1 Tbsp (15 ml) pure almond butter, at room temperature
½ oz (15 g) bittersweet chocolate, melted
1 slice brioche bread
1 fresh raspberry

Directions

1. 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

Ingredients (per sandwich):
2 dried cherries
splash brandy
1 oz (28 g) cream cheese, at room temperature
2 slices brioche bread

1. 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.

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