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Festive Tea Sandwiches

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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings


  • 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


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

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