3 Classic Afternoon Tea Sandwiches from The Ritz London
Today, I’m sharing 3 classic Afternoon Tea Sandwiches from The Ritz London that you can easily recreate in your own kitchen. They have mastered the art of British tea service, and this iconic trio strikes the perfect savory balance. Cucumber with herb cream cheese on granary bread, lemon butter smoked salmon on sourdough, and ham with whole-grain mustard mayo on brioche. Crisp up your linens and put the kettle on – it’s time for an authentic afternoon tea for two at home.
Table of Contents
How to Make The Ritz’s Classic Tea Sandwiches
Here is how to bring the three most iconic stars of the tea tray to life:
The Classic Cucumber and Cream Cheese
- The Bread: Granary bread (US readers: look for a soft-textured multi-grain bread to get those lovely flecks of grain).
- The Vibe: The absolute cornerstone of afternoon tea. This sandwich relies on thinly sliced, crisp cucumbers paired with a velvety, herb-flecked base.
- The Spread: Softened cream cheese mixed with chopped chives, fresh dill and a pinch of sea salt.
Scottish Smoked Salmon & Lemon Butter
- The Bread: Sourdough (the slight tang of the sourdough cuts through the richness of the fish beautifully).
- The Vibe: Silky, smoky, and incredibly luxurious. The secret here is letting the quality of the salmon shine by pairing it with a bright, citrus-forward base.
- The Spread: Mix unsalted butter (to offset the salty salmon) and fresh lemon zest until light and fluffy.
Ham & Grain Mustard Mayonnaise
- The Bread: Soft, buttery brioche (which perfectly balances the savory, salty ham).
- The Vibe: This is the ultimate savory comfort sandwich. Elevated with a sharp, textured condiment spread that keeps it from feeling heavy.
- The Spread: Whisk together equal parts high-quality mayonnaise and whole-grain Dijon mustard.
How to Prep and Trim Finger Sandwiches Like a Pro
To get those clean edges, keep these four golden rules in mind:
- Spread Edge-to-Edge: Even though the crusts are getting cut off, you must spread your butter or spread completely to the edge of the bread. This fat layer acts as a waterproof shield to keep the bread from getting soggy. It also supports the bread under the knife so your edges don’t squish flat when sliced.
- Use a Serrated Knife: A sharp, long bread knife is non-negotiable. Saw gently rather than pressing down so you don’t squish the soft bread.
- Chill Before Cutting: Assemble the sandwiches, wrap them in plastic wrap, and let them chill in the fridge for about 15 to 20 minutes before slicing. This firms up the spreads and fillings, making it infinitely easier to get clean cuts.
- Trim the Crusts Last: Always build the sandwich completely, then slice off the crusts in single, clean cuts to ensure perfect, identical finger shapes.
The Goldilocks Layout: Fit Your Fillings to Your Loaf
This is all about finding that ‘just right’ balance for your bread. Not all bread loaves are created equal. Whether you are using a standard square sandwich loaf, a long Pullman/sandwich loaf, or wider artisanal slices, tailor your filling layout to the exact footprint of your bread. Arrange ingredients in an even layer and reach all the way to the edges. This ensures that once the crusts are trimmed, every single finger sandwich is stuffed perfectly from corner to corner.
Other Sandwiches on the Ritz Menu
There is nothing quite like the hushed elegance of the Palm Court. The stunning, glass-domed salon at the heart of The Ritz London where their legendary afternoon tea is served. They are the only hotel in the UK to employ a certified Tea Master, who travels the world to source their exclusive leaves.
To truly understand the art of the British tea service, we have to look at this traditional Ritz menu. While we are focusing on our featured trio today, a full Ritz spread often features these classic variations to round out the service:
- Cheddar Cheese with Chutney: Sharp, mature English cheddar paired with a sweet, spiced pickled chutney (like Branston pickle) on thick-cut bread.
- Chicken Breast with Tarragon Creamed Mayonnaise: Sliced chicken breast tossed with anise-forward fresh tarragon in a creamy dressing, served on rich malt bread.
- Egg Salad with Chopped Shallot and Watercress: A delicate egg salad spiked with finely minced shallots for a little bite, topped with fresh watercress and served in a soft brioche roll.
How to Build a Complete English Afternoon Tea
If you want to host a truly authentic English afternoon tea, these savory finger sandwiches are just the opening act. A proper tea service follows a traditional three-tier progression. Starting with the savory, moving to the warm scones, and finishing with delicate sweets.
Recreating the Full Experience at Home:
- The Welcome Drink: Begin the experience just like they do at Palm Court – with a crisp, cold glass of Champagne to toast the occasion before the tea is poured.
- The Tea: Pair these savories and sweets with a traditional loose-leaf black tea (English Breakfast). A classic Earl Grey works beautifully, or you can serve a signature Ritz Royal English Blend (which can only be purchased directly from the hotel).
- The Scones: No tea service is complete without the proper accompaniments. Serve these sandwiches alongside my Classic English Scones. Serve with a generous bowl of strawberry jam and velvety Clotted Cream.
- The Sweets: Finish the afternoon on a sweet note with a selection of bite-sized pastries. Think miniature fruit tarts, French macarons, and delicate cakes like sponge cake or petit fours that can easily be enjoyed in two bites.
Looking for even more tea time inspiration? If you want another refreshing crunch, be sure to check out my recipe for Radish and Herb Butter Sandwiches.
The Golden Rule of Tea Sandwiches: Size and Shape
When it comes to afternoon tea, size absolutely matters. A proper tea sandwich should never require a massive, ungraceful bite. Instead, they should be delicate two-biters. Cleanly portioned so guests can easily hold a conversation without their mouths full. Just remember, because bread loaves vary in size .Your exact yields will shift if you aren’t using a standard bread slice sizes.
To get that picture-perfect look, aim for a standard dimension of about 3 x 1.5-inches (7.5 x 4 cm). As for the shape, you have a few classic paths to choose from:
- The Royal Rectangles: This is the ultimate gold standard of afternoon tea. They are incredibly easy to eat and look beautifully uniform.
- The Math Behind the Cut: If you are serving a traditional tea for two, a base of 6 full sandwiches yields approximately 18 finger sandwiches. A standard 4 x 4-inch slice of grocery bread shrinks to a 3.5-inch (9 cm) square once the crusts are removed. Slicing each full sandwich vertically into three equal strips gives you three dainty fingers measuring roughly 3.5 x 1.5-inches (9 x 3 cm). Leaving you with 18 perfect two-biters to split.
- The Dainty Triangles: If you want a traditional, home-style look, diagonal cuts are your best friend. Simply cut your square sandwich corner-to-corner to make two large triangles, or cut them again to make four mini-triangles.
- The Elegant Rounds: For a modern, whimsical touch, you can use a 2-inch circular cookie cutter to punch out round sandwiches. While they look gorgeous and distinct, keep in mind you will have a bit more bread waste with this method.
Pro Tip: Always cut your sandwiches after assembling them, not before. Chilling the assembled sandwiches for 15 minutes first firms up the spreads, ensuring the fillings don’t squish out. When cutting, use a very sharp, serrated bread knife and a gentle sawing motion to get those perfectly clean edges.
3 classic Afternoon Tea Sandwiches from The Ritz London
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Ingredients
For the Cucumber, Cream Cheese and Herb:
- 2 slices English granary or multi-grain bread , measurements based on standard 4×4-inch/10 x 10 cm slices)
- ¼ cup (58 grams) plain cream cheese, softened
- 1 teaspoon (1.5 grams) fresh chives, finely chopped
- 1 teaspoon (1.2 grams) fresh dill, finely chopped
- Pinch of fine sea salt
- ½ large cucumber, peeled and shaved into ribbons and dried with a towel
For the Smoked Salmon and Lemon Butter:
- 2 slices sourdough bread
- 2 tablespoons (28 grams) unsalted butter, softened (unsalted to offset the salty salmon)
- ½ teaspoon freshly grated lemon zest
- 2 ounces (56 grams) Scottish smoked salmon
For the Ham and Mustard Mayonnaise:
- 2 slices soft brioche bread
- 1 tablespoon (14 grams) mayonnaise
- 1 tablespoon (14 grams) whole-grain Dijon mustard
- 2 slices ham, more if they are thinly sliced
Instructions
Mix the Spreads in 3 Separate Bowls:
- Combine the cream cheese with the chives and dill, mix well. Stir the lemon zest into the softened butter. Whisk the mustard and mayonnaise together.
Assemble:
- Spread the cream cheese blend in an even layer across both slices of granary bread. Layer the cucumber ribbons over one slice, then place the remaining bread slice on top.
- Spread an even layer of citrus butter on both sourdough slices. Arrange the smoked salmon over one slice, then top with the remaining buttered slice.
- Spread the mustard-mayo on both brioche slices. Layer the ham over one slice, then finish with the remaining bread slice on top.
- Wrap each assembled sandwich tightly in plastic wrap and refrigerate for 15 minutes. This helps set the fillings for cleaner, easier slicing.
Trim and Slice:
- Using a sharp serrated knife, slice off the crusts in clean motions (save for later to snack on), then cut each sandwich vertically into 3 equal finger strips measuring 3 x 1.5 inches/7.5 x 4 cm. Serve immediately.