Festive Tea Sandwiches

Total Time

Prep/Total Time: 20 min.


8 servings

Updated: Jun. 27, 2023
These delicate sandwiches were the memorable first course at a Victorian tea we held for the ladies of our congregation. A spread that combines mayonnaise, pecans and cranberries is the perfect complement of the chicken.


  • 1/2 cup mayonnaise
  • 1/3 cup chopped fresh or frozen cranberries
  • 2 tablespoons chopped pecans
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 16 slices bread, crusts removed
  • 16 to 24 thin slices cooked chicken
  • 8 lettuce leaves


  1. Combine the first five ingredients; spread on one side of each slice of bread. Layer half the slices with chicken and lettuce. Top with remaining bread. Cut into quarters or decorative shapes.
Editor's Note: Chive butter may be used in place of the cranberry mayonnaise. Beat 1/2 cup softened butter or margarine, 1/2 teaspoon of lemon juice and 1/8 teaspoon of pepper until fluffy; stir in 2 tablespoons minced chives.
Sugared Cranberries
Heat 3 tablespoons light corn syrup in microwave until warm; gently toss with 1 cup fresh or frozen cranberries, allowing excess syrup to drip off. Toss in 1/3 cup sugar to coat. Place on waxed paper; let stand until set, about 1 hour. 

Nutrition Facts

4 tea sandwiches: 181 calories, 13g fat (2g saturated fat), 5mg cholesterol, 279mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 2g protein.