If there’s one thing Ina Garten (aka the Barefoot Contessa) has mastered, it’s taking simple ingredients and turning them into something that feels luxurious. Tea sandwiches are the perfect example—delicate, pretty, and wonderfully satisfying.
Inspired by Ina’s effortless style, these tea sandwiches are fresh, refined, and ideal for any occasion, from a bridal shower to an afternoon tea party with little ones.
These are the kinds of sandwiches that make you want to set the table with fresh flowers, pour a pot of Earl Grey, and slow down for a moment.
Whether you’re hosting friends or putting together an adorable kids’ tea picnic, this is the recipe that turns a sandwich into a little bite of joy.
Why You’ll Love This Recipe
First, they’re adorable. There’s something so fun and fancy about bite-sized sandwiches cut into neat little rectangles or circles. But it’s not just about looks—these tea sandwiches are packed with delicious flavors and made from fresh, high-quality ingredients (just like Ina would insist!).
Second, they’re totally customizable. You’ll get three classic variations here—cucumber with herbed cream cheese, smoked salmon with dill butter, and egg salad with arugula—but you can mix and match flavors based on your family’s preferences. Each one is balanced, easy to make, and oh-so-satisfying.
What You’ll Need
For Cucumber & Herbed Cream Cheese
- 8 slices white sandwich bread
- 4 oz cream cheese, softened
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp lemon juice
- 1 English cucumber, thinly sliced
- Salt and pepper to taste
For Smoked Salmon & Dill Butter
- 8 slices pumpernickel or rye bread
- 3 tbsp unsalted butter, softened
- 1 tbsp fresh dill, finely chopped
- 4 oz smoked salmon, sliced thin
- ½ tsp lemon zest
For Egg Salad & Arugula
- 6 hard-boiled eggs, peeled
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 1 cup baby arugula
- 8 slices multigrain or whole wheat bread
Pro Tips
- Use soft, thin sandwich bread – Easier to slice and won’t overwhelm the fillings.
- Trim crusts after assembling – For neat edges and that classic tea sandwich look.
- Chill before slicing – A short time in the fridge helps the sandwiches firm up for clean cuts.
- Dry cucumbers well – This keeps the sandwiches from getting soggy.
- Let the kids help – They’ll love using cookie cutters or helping spread the filling.
Tools You’ll Need
- Bread knife
- Cutting board
- Small mixing bowls
- Egg slicer (optional)
- Cookie or biscuit cutters
- Offset spatula or butter knife
- Tiered tray or platter for serving
Substitutions and Variations
- Vegetarian swap: Skip the salmon and use roasted red peppers or avocado.
- Dairy-free: Use plant-based cream cheese or butter alternatives.
- Gluten-free: Use your favorite soft gluten-free bread and trim as needed.
- Make it spicier: Add a dash of hot sauce to the egg salad or some horseradish to the dill butter.
- Kid-friendly: Use just cream cheese and cucumber, or mashed egg with a touch of mayo.
Make Ahead Tips
- Prepare fillings up to 24 hours in advance and store covered in the refrigerator.
- Assemble sandwiches a few hours ahead and keep wrapped in a damp paper towel, covered with plastic wrap.
- If slicing with cutters, wait until just before serving to preserve freshness.
How to Make Barefoot Contessa-Inspired Tea Sandwiches
Step 1: Make the Herbed Cream Cheese
In a bowl, combine cream cheese, dill, chives, lemon juice, salt, and pepper. Mix until smooth and spreadable.
Step 2: Assemble the Cucumber Sandwiches
Spread herbed cream cheese onto slices of white bread. Layer with thin cucumber slices. Top with another slice of bread and gently press.
Step 3: Make the Dill Butter
Mix softened butter with chopped dill and lemon zest in a small bowl until smooth.
Step 4: Assemble the Salmon Sandwiches
Spread dill butter on pumpernickel or rye bread. Layer smoked salmon on top. Close with another buttered slice.
Step 5: Make the Egg Salad
Mash boiled eggs with mayonnaise, Dijon mustard, salt, and pepper until creamy and slightly chunky.
Step 6: Assemble the Egg Salad Sandwiches
Spread egg salad onto multigrain bread. Add a few arugula leaves. Top with another slice of bread and press gently.
Step 7: Cut and Serve
Trim crusts, then cut sandwiches into rectangles or use cookie cutters for fun shapes. Arrange on a platter or tiered tray.
Leftovers and Storage
- Store any extra sandwiches in an airtight container in the fridge for up to 24 hours.
- For best results, eat the same day—they’re most delicate and fresh that way.
- Avoid freezing, as the bread and fillings will lose texture.
Recipe FAQs
1. What’s the best bread to use?
Soft, thin-sliced white, pumpernickel, or multigrain works best. Avoid overly crusty or dense breads.
2. Can I make these vegan?
Yes! Use vegan mayo and cream cheese, and swap egg salad with smashed chickpeas or avocado.
3. Can kids help make these?
Absolutely. Kids love helping spread fillings, and they’ll have a blast cutting the sandwiches into fun shapes.
4. How many sandwiches does this make?
Each variation makes about 8 small sandwiches, depending on how you cut them—enough to serve 6–8 people for a tea party or light lunch.
A Beautiful Bite-Sized Tradition – Why These Tea Sandwiches Belong on Your Table
These Barefoot Contessa-inspired tea sandwiches are more than just adorable—they’re packed with flavor, endlessly versatile, and make even an ordinary afternoon feel like a special occasion. Serve them at your next gathering or treat your family to a charming tea party at home.
Tried the recipe? Leave a comment below—I’d love to hear your favorite flavor combination or if the kids picked a favorite!
