Chicken-Spinach Tea Sandwiches
These chicken–spinach tea sandwiches are fresh, creamy, and beautifully balanced—refined enough for afternoon tea yet comforting and familiar.
Tender baby spinach, gently sautéed in butter and garlic, becomes silky and aromatic, then brightened with lemon zest and juice for a clean, fresh finish. Once cooled, it layers effortlessly without excess moisture, keeping the sandwiches light and neat.
A smooth spread of mascarpone cheese, infused with more lemon zest and black pepper, adds a delicate richness that complements the mild flavors rather than overpowering them. Paired with thinly sliced chicken breast and set between lightly toasted wheat bread, each bite is soft, savory, and subtly citrusy.
Trimmed into elegant finger sandwiches and finished with a simple thyme garnish, these are polished, refreshing, and perfect for make-ahead entertaining—ideal for luncheons, showers, or classic tea service.
Author: Tea Time Magazine January/February 2019
Servings 12 servings
Ingredients
- 2 tablespoons unsalted butter
- 1 clove garlic minced
- 1 5-ounce package baby spinach
- 2 teaspoons fresh lemon zest divided
- 1 tablespoon lemon juice
- ⅛ teaspoon kosher salt
- ¼ cup plus 2 tablespoons mascarpone cheese
- ¼ teaspoon ground black pepper
- 12 thin slices wheat bread toasted
- ¼ pound thinly deli-sliced chicken breast
- Garnish: thyme sprigs
Instructions
- In a medium sauté pan, melt butter over medium heat.
- Add garlic; cook until fragrant, approximately 2 minutes.
- Stir in spinach, 1 teaspoon lemon zest, lemon juice, and salt. Cook, stirring occasionally until spinach wilts, approximately 3 minutes.
- Drain and discard juices. Let cool completely.
- In a small bowl, stir together mascarpone cheese, remaining 1 teaspoon lemon zest, and pepper.
- Spread mixture onto each bread slice.
- Top 6 bread slices with an even layer of spinach and a layer of chicken.
- Top with remaining bread slices, spread side down.
- Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches.
- Cut each sandwich into 2 (3×1-inch) finger sandwiches.
- Cover with damp paper towels, place in an airtight container, and refrigerate until ready to serve.
- Garnish with thyme sprigs, if desired.
Notes
Chicken-Spinach Tea Sandwiches are pictured with Ham, Pepperoni, and Cheddar Tea Sandwiches.
Source: https://teatimemagazine.com/chicken-spinach-tea-sandwich/
Source: https://teatimemagazine.com/chicken-spinach-tea-sandwich/