Looking for an afternoon tea sandwich? Look no further!

A few posts back, I promised to provide a recipe and tips for making egg salad tea sandwiches. Tea sandwiches are the dainty type. A few bites and you're on to the next one! They're perfect for an afternoon tea tray, a bridal or wedding shower, or graduation party. Pinwheel egg salad sandwiches are the ideal tea or fancy sandwich. They look much more fussy than they actually are to make. You'll need horizontally sliced bread to make this style of sandwich. Get the bread cut at the bakery or in the bakery department of your grocery store rather than trying to cut it yourself.

Tea Sandwiches

Egg Salad Pinwheel Sandwiches (Makes about 30 sandwiches) 1 loaf white or whole wheat bread, horizontally cut into about 8 slices 1/3 cup (125 mL) butter, at room temperature 12 hard-cooked eggs, peeled and finely chopped or grated 1/2 cup (125 mL) chopped green onion 1/2 cup (125 mL) mayonnaise or salad dressing 1 tbsp (15 mL) chopped fresh dill 1 tbsp (15 mL) Dijon mustard Salt and pepper, to taste Sweet gherkins (about 12) or cooked thin asparagus spears (about 6)

Set aside top and bottom crusts. Trim crusts from remaining slices. (Use crusts to make croutons or bread crumbs.) Flatten slices slightly with a rolling pin. Spread each slice lightly with butter. In a medium bowl, combine eggs, green onion, mayonnaise, dill and mustard. Season with salt and pepper. Spread about 1/3 cup (75 mL) filling evenly on each slice of bread. Place a couple gherkins or an asparagus (trimmed to fit) across short end of bread. Starting at short end, roll up each slice into a cylinder. Wrap each roll tightly in plastic wrap or cover with a damp tea towel. If possible, refrigerate for at least an hour. Unwrap sandwiches. If ends look a little ragged, use a serrated knife to trim them. Slice each roll into 4 to 5 pieces. Sandwich-making tips: * Allow 4 to 6 sandwiches per person. * Choose fresh bread: white, whole wheat or multigrain can be used. * Butter should be at room temperature. Spread bread with butter right to the edges. This will prevent filling from leaking through the bread and making the sandwich limp and soggy. * Crusts can be trimmed from bread either before or after assembling the sandwiches. Trimming after will give a slightly neater edge, however the crusts may have some butter and filling on them, so may be less useful for using to make croutons or bread crumbs. Whenever you choose to trim the sandwiches, use a knife with a serrated blade. You may need to wipe the knife between cuts. * These sandwiches can be made a day ahead. Cover with a damp towel, then with plastic wrap. Keep refrigerated. * Instead of pinwheels, make a regular sandwich with two slices of bread (try using two different types of bread in the same sandwich). Cut sandwiches into different shapes - e.g. rectangles, quarters, triangles. Or use a round, oval or other simply-shaped cookie cutter to cut out sandwiches. For a decorative effect and additional flavour, spread edges of cut sandwich with a little mayonnaise or salad dressing, then dip one or all of the edges in chopped fresh parsley or dill.