Three small tea sandwiches on a glass tray beside a strawberry-patterned teapot on a reflective table, with “Recipe” written across the image, perfectly capturing the charm of a classic Tea Sandwich Recipe.

March 10, 2022

Corned Beef and Cabbage Tea Sandwiches

Often associated with Irish-American cuisine, corned beef makes for a slightly different yet quite delicious variation of a traditional tea sandwich. We paired our recipe with a simple garnish of shredded cabbage for a little crunch and the creaminess of Muenster cheese for some added richness. We recommend pairing these sandwiches with a strong cup of black tea such as our house-blended English Breakfast.

Three small square tea sandwiches, made following a classic Tea Sandwich Recipe with layered meat and shredded vegetables, are arranged on a clear glass tray. A stack of napkins is in the background, set on a patterned glass table.

Corned Beef and Cabbage Afternoon Tea Sandwiches Recipe

Servings: 12 tea sandwiches

Prep Time: 15

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Ingredients Instructions

Ingredients

2 Tbsp. mayonnaise
2 Tbsp. stone ground mustard
⅛ tsp. salt
⅛ tsp. freshly ground black pepper
1 cup coleslaw mix or finely shredded cabbage
⅛ pound thinly sliced deli corned beef
6 thin slices Muenster cheese
6 slices seedless rye bread

Instructions

Mix mayonnaise, mustard, salt, and pepper until well combined. Set aside.
On 3 slices of bread, gently fold and layer four slices of corned beef. Top each with two slices of cheese, then divide the coleslaw mixture evenly onto the three sandwiches.
Take the other 3 slices of bread and coat them generously with the mayonnaise mixture, then use them to close the assembled sandwiches.
Using a sharp, serrated knife, gently trim off the crusts of the bread and cut each sandwich into 4 tea-sized sandwiches

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