How-to guide
Afternoon Tea Sandwiches: Fillings, Quantities & Make-Ahead
How many to make per guest, the classic fillings, and how to keep them fresh.
Finger sandwiches should be small, neat and generously filled. Plan on about four or five fingers per guest for a full afternoon tea, and a mix of three or four fillings.
Classic fillings
| Filling | Make filling ahead? | Notes |
|---|---|---|
| Cucumber | No | Salt and dry the cucumber first |
| Egg and cress | Yes, 1 day | Keep the mayonnaise light so it doesn't soak in |
| Smoked salmon and cream cheese | Yes, 1 day | Brown bread is traditional |
| Coronation chicken | Yes, 1 day | Created for the 1953 coronation |
| Ham and mustard | Yes | Butter the bread thinly under the mustard |
Keeping them fresh
- Butter right to the edges. It stops fillings soaking into the bread.
- Assemble no more than two hours ahead, then cover with a damp (not wet) clean tea towel and chill.
- Cut off the crusts and slice into fingers just before serving for the neatest edges.
Plan your quantities
On the stand
Shopping & prep
How we calculate this
- Per guest: 3 / 4 / 5 finger sandwiches, 1 / 1.5 / 2 scones and 2 / 2.5 / 3 small cakes for light / normal / hearty appetites.
- One round of sandwiches (two slices) makes three fingers once the crusts are off; a large 800 g loaf gives about 20 usable slices.
- Allow 30 g clotted cream and 20 g jam per scone, 2.5 cups of tea per guest (about 200 ml a cup), 2.5 g loose tea and 25 ml milk per cup.
- These are our editorial rules of thumb. Adjust them to your guests.
