Los sándwiches de té: pequeños, refinados, sin corteza

Tea sandwiches are a central element of traditional afternoon tea. Their size, usually just two or three bites, encourages guests to sample a variety while croissants, pastries, and scones complete the table. It's important to remember to eat the savory items first: the sandwiches before the sweet biscuits.

Classic fillings are limited but precise. Rindless cucumber on white bread, chicken or egg salad, smoked salmon. Other popular fillings include shrimp with cream cheese, ham with brie, buttered asparagus, homemade pâté, and smoked turkey with apples. The ingredients should be fresh, and the filling light, generally just one or two items. Mayonnaise, butter, or cream cheese covers the entire slice, right to the edge; the way to achieve this is to make the sandwiches with the crust on, then carefully remove it.

Soft white bread is the norm, although wholemeal rye or pumpernickel bread pairs well with smoked salmon. The pieces of egg, chicken, and other ingredients should be chopped as finely as possible, almost microscopic, to prevent them from falling apart when eating. To make slicing easier and achieve clean edges, freeze the bread beforehand.

If you want to go a step further, use cookie cutters to shape the sandwiches: circles, triangles, stars, flowers. This touch adds an elegance that transports the diner to a world of grace and tradition.