Brioche Tea Sandwiches
Brioche Tea Sandwiches
Try this quick and easy tea time snack recipe from Bake with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 40 minutes
  • Yield 24 servings
  • Smoked Salmon & Cucumber
  • 1 slice Brioche bread
  • ½ teaspoon Dijon mustard
  • 2 Cucumber slices
  • ½ slice Smoked salmon
  • 2-3 Capers
  • Shrimp & Egg with Dill
  • 1 slice Brioche bread
  • 2-3 leaves Baby arugula
  • 1 slice hard boiled Egg
  • 1 cooked & peeled Shrimp
  • 1 teaspoon Dill Mayonnaise
  • Chocolate Almond Raspberry
  • 1 tablespoon pure Almond butter, at room temperature
  • 14 grams Bittersweet Chocolate, melted
  • 1 slice Brioche bread
  • 1 fresh Raspberry
  • Cream Cheese & Cherry
  • 2 dried Cherries
  • Splash Brandy
  • 28 grams Cream cheese, at room temperature
  • 2 slices Brioche bread
  1. Smoked Salmon & Cucumber:
  2. Spread a little Dijon onto the slice of brioche (you can trim the crusts or use a cookie cutter to shape the brioche)
  3. Top with cucumber smoked salmon and capers and chill until ready to serve
  1. Shrimp & Egg with Dill:
  2. 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
  3. 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
  1. Chocolate Almond Raspberry:
  2. Stir the almond butter and melted chocolate together
  3. Spread this over the slice of brioche and use a cookie cutter (1 1⁄2 to 2-inches across) to cut out a round. Place a raspberry on top and chill until ready to serve
  1. Cream Cheese & Cherry:
  2. 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)
  3. 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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