Asparagus, Serrano Ham, and Goat Cheese Tea Sandwiches

Asparagus, Serrano Ham, and Goat Cheese Tea Sandwiches

Asparagus, Serrano Ham, and Goat Cheese Tea Sandwiches are perfect for afternoon tea in the springtime.

Asparagus, Serrano Ham, and Goat Cheese Tea Sandwiches
Yield: 12 tea sandwiches • Preparation: 30 minutes • Bake: 8 minutes
  • ½ cup fresh thin asparagus spears, tough ends snapped off
  • 1 teaspoon olive oil, divided
  • ⅛ teaspoon salt
  • ¼ cup chopped yellow bell pepper
  • 1 (.4-ounce) package serrano ham*
  • 4 ounces goat cheese, at room temperature
  • 3 ounces cream cheese, at room temperature
  • 2 teaspoons heavy whipping cream
  • 6 slices potato bread, such as Pepperidge Farm Farmhouse Style Potato Bread
  1. Preheat oven to 400°.
  2. Line a baking sheet with parchment paper or foil. Set aside.
  3. In a medium bowl, toss asparagus with ¾ teaspoon olive oil and salt. Place in a single layer on prepared baking sheet.
  4. Bake until asparagus is just tender when pierced with a sharp knife, approximately 8 minutes. Let cool. Cut into ¼-inch pieces. Set aside.
  5. In a small nonstick sauté pan, heat remaining ¼ teaspoon olive oil over medium-high heat. Add bell pepper, and cook, stirring constantly, until peppers are just tender and lightly caramelized, 2 to 3 minutes. Let cool.
  6. Chop serrano ham into ½-inch pieces. Set aside.
  7. In a medium mixing bowl, combine goat cheese, cream cheese, and cream. Beat at medium speed with an electric mixer until smooth and creamy. Add asparagus, bell pepper, and ham, stirring until incorporated.
  8. Using a levered ¼-cup scoop, place a scoop of filling on 1 bread slice, spreading to cover bread. Top with another bread slice, and spread another scoop of filling on top. Top with a third bread slice to make a triple-stack sandwich. Repeat with remaining filling and bread slices.
  9. Using a serrated knife, cut crusts from all sides of bread. Cut each sandwich into 3 fingers, and then cut each finger in half.
  10. Serve immediately.
Make-ahead Tip: Sandwiches can be made earlier in the day, covered with damp paper towels, placed in an airtight container, and refrigerated until serving time.

*Serrano ham is a dry-cured ham from Spain; it has a less-aged taste than prosciutto. Prosciutto ham or smoked deli ham can be substituted for serrano ham.

 From TeaTime March/April 2014

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    • Hello! I would suggest making the filling beforehand, but waiting to add it to the bread until you are ready to serve the sandwiches. The cheese and cream might make the bread soggy.


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