These stacked club tea sandwiches are a bite-sized, crustless take on the diner classic. They’re savory, dainty, and perfect for afternoon tea or a casual gathering.
Club Tea Sandwiches
I shrank the classic club sandwich into a tea-friendly size so each stacked sandwich can be eaten in two or three bites. These little sandwiches keep the signature three layers and three meats—bacon, turkey (or chicken), and ham—while remaining light and elegant for tea time.
- The mini club keeps the classic components: three layers of bread and three meats—bacon, turkey (or chicken), and ham.
- Bacon is the only component that needs cooking; everything else is assembled cold.
- This recipe yields four tea sandwiches (serving two) and is easy to scale up for a larger crowd.
Note from Jee
Historically, club sandwiches often used chicken, though turkey is more common now. Feel free to use either turkey or cooked chicken for the middle layers.
For a summer brunch or party, these match nicely with a cool iced black tea or a mint iced tea.
Ingredient Notes
- White bread: Use thinly sliced white sandwich bread (for example, very thin commercial slices). Because there are three bread layers, avoid thick bread so the sandwiches remain easy to bite.
- Mayonnaise: Any mayonnaise works; Kewpie-style or a favorite brand gives good flavor and spreadability.
- Bacon: Choose thin-cut bacon so it layers neatly and the finished sandwich is easy to eat.
- Turkey (or chicken): Medium-thin slices are ideal. If you’re buying from a deli, ask for about 1.5 mm thickness, or use packaged deli-sliced meat.
- Ham: Use sliced ham from the package or deli, sliced to a similar thickness as the turkey.
- Butter lettuce: Soft butter lettuce works best because it’s tender and easy to cut; iceberg can be substituted if preferred.
- Cocktail tomatoes: Their small, consistent size makes them perfect for tea sandwiches—slice and blot dry before assembling.
For full ingredient amounts and the complete recipe card, see the recipe section below.
Step-by-Step Instructions
Step 1: Cook two slices of bacon in a nonstick pan about three minutes per side until crispy. Cut each slice into four pieces and drain on paper towels. For larger batches, bake the bacon in the oven for even cooking.
Step 2: Choose a round cookie cutter that matches the diameter of your cocktail tomatoes. Slice the tomatoes into rounds and blot them dry on paper towels to remove excess moisture.
Step 3: Use the cookie cutter to punch out bread circles from the sandwich slices. Cut twelve circles (avoid including crust). If you like, lightly toast the bread for a toastier, classic-club flavor.
Step 4: Cut lettuce circles with the same cutter. Cut straight down without flattening the leaves so they retain some texture.
Step 5: Cut turkey slices into circles with the cookie cutter—four circles total.
Step 6: Cut four ham circles using the same cutter.
Step 7: Assemble the sandwiches in layers. Spread mayonnaise on one bread circle, top with lettuce, a tomato round, and a piece of bacon. Spread mayo on both sides of the next bread circle and place it on top. Add lettuce, ham, and turkey. Finish with a final bread circle spread with mayo and place mayo-side down to close the stack.
Step 8: Secure each sandwich with a cocktail fork or small skewer so the layers hold together when serving.
Recipe Notes
Blot the tomatoes: Excess tomato juice will quickly make the bread soggy, so pat the slices dry before assembling.
Serve at room temperature: Tea sandwiches are best served at room temperature rather than hot or chilled.
Make-ahead tips: Prepare the components—cut bread, meat, lettuce, and tomatoes—ahead of time. Cook the bacon and assemble the sandwiches on the day you plan to serve them to keep textures fresh.
Related
- Heart Tea Sandwiches
- British Cheese and Pickle Tea Sandwiches
- BLT Tea Sandwiches
- Egg Salad Tea Sandwiches
- Tiffany & Co. Corned Beef and Cheese Tea Sandwiches
If you tried this Club Tea Sandwiches recipe, please leave a ⭐⭐⭐⭐⭐ star rating and tell me how you liked it in the comments below.
Club Tea Sandwiches
Equipment
- Cookie cutter set
- Cocktail forks or small skewers
Ingredients
- 12 slices white bread
- 5 teaspoons mayonnaise
- 2 slices turkey (or chicken)
- 2 slices bacon
- 2 slices ham
- 3 leaves butter lettuce
- 2 cocktail tomatoes
Instructions
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Cook the bacon. Cook in a nonstick pan about 3 minutes per side until crispy. Cut each slice into 4 pieces and drain on paper towels.
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Slice the tomatoes. Use a round cookie cutter that matches the tomatoes. Cut four tomato slices and blot dry on paper towels.
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Cut bread circles. Use the cookie cutter to cut 12 circles from the bread, avoiding the crust. Toast lightly if desired.
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Cut lettuce circles. Cut eight lettuce circles with the cookie cutter without flattening the leaves.
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Cut meat circles. Cut four circles each from the turkey and the ham.
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Assemble the sandwiches. Spread mayo on a bread circle, add lettuce, a tomato, and bacon. Place a mayo-spread bread circle on top, then add lettuce, ham, and turkey. Finish with a mayo-spread bread circle and close the sandwich mayo-side down. Secure with a cocktail fork or skewer.
Notes
- Use thinly sliced sandwich bread so the triple-decker remains easy to eat.
- Thin-cut bacon keeps the sandwich from becoming too thick at the bite.
- Ask the deli to slice turkey and ham thinly, or use pre-sliced packaged meat.
- Blot tomato slices to prevent soggy bread.
- Serve tea sandwiches at room temperature for the best texture and flavor.
Nutrition
Carbohydrates: 38 g
Protein: 10 g
Fat: 7 g
Nutrition information is an approximation.