Traditionally, tea sandwiches are dainty little bites, but these triple-stack Corned Beef Tea Sandwiches, made with hearty oatmeal bread, are enough to make a meal.
Corned Beef Tea Sandwiches with Mustard Butter
Yield: 16 tea sandwiches • Preparation: 15 minutes
Ingredients
- ½ cup butter, softened
- 2 tablespoons spicy brown mustard
- 2 teaspoons dill pickle relish
- 6 slices oatmeal bread*
- 16 thin slices deli top round corned beef
- Garnish: sliced cornichons
Instructions
- In a small bowl, combine butter, mustard, and relish, stirring well.
- Spread butter mixture onto 1 side of each bread slice.
- Place 4 slices corned beef in a ruffled pattern on buttered side of 2 bread slices. Top each with a buttered bread slice, buttered side down. Spread each bread slice with more butter mixture. Top each with another 4 slices corned beef in a ruffled pattern. Top each with a remaining bread slice, buttered side down.†
- Using a sharp, serrated knife, cut crusts from sandwich. Cut each sandwich in half and then each half into 4 square pieces.
- Garnish each sandwich with a cornichon slice, and secure with a green-frilled toothpick, if desired.
Notes
*For testing purposes, we used Pepperidge Farm Farmhouse Style Oatmeal Bread.
†Sandwiches may be made early in the day, left whole, draped with a slightly dampened paper towel, and kept in a covered container in the refrigerator. Slice into individual sandwiches just before serving.
†Sandwiches may be made early in the day, left whole, draped with a slightly dampened paper towel, and kept in a covered container in the refrigerator. Slice into individual sandwiches just before serving.
From Tea Celebrations, published 2012
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What is a “ruffled” way of putting the meat on the sandwich? Would another word possibly be “crissi-crossed”?
Hi Annabelle,
Ruffling the meat refers to a way to fold the meat over on itself so the meat fits the sandwich, rather than spread the meat flat across the bread and then have to trim the excess as necessary.
I believe they are two different ways. To me ruffled is like soft pleating and criss crossed is just layered flat over each other in different directions
I don’t understand what “ruffled” means either. It looks in the photo like it’s simply lying down flat. I’m also puzzled about the recipe calling for four pieces of bread, when the photo clearly shows only 3 slices of bread being used…
Hi Doral,
Ruffling the meat refers to a way to fold the meat over on itself so the meat fits the sandwich, rather than spread the meat flat across the bread and then have to trim the excess as necessary. The corned beef in this sandwich is very thin, so the meat is ruffled to add more meat, which helps with the flavor of the sandwich.
Also, a total of 6 bread slices are used. This method assembles the sandwiches in pairs to create the triple-stack sandwiches.
Can’t believe the big fuss on going on an on about what ruffling is. I think one would be able to figure it out when making it. Made them for an after footy game party. Quite tasty.
“Ruffling” is same as accordion-fold or fan-fold
Can the mustard-butter mixture be made ahead of time? If so how long? I’m trying to get as much done a day or two ahead of the party I plan to serve these at.
The Mustard Butter could be made a day or two ahead of time if it’s refrigerated.