These spring tea sandwiches are such easy and beautiful sandwiches to make for any special occasion or even just for fun. Make sure to let the kids join in on the sandwich construction, or even come up with a few new ideas on their own. It’s a fun and simple way to get the little ones involved in cooking and unleashing their inner master chef!

This Spring Tea Sandwiches Recipe is:

  • adaptable to many different varieties
  • a great vegan option when you’re throwing a party
  • something the kids will love making

Spring Tea Sandwiches Recipe

Kristin Mataluni
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Lunch/Dinner
Servings 4 servings


  • sliced white bread or potato bread
  • fresh strawberries - about 2 berries per sandwich
  • banana slices - about 1/4 banana per sandwich
  • 2 tbsp apricot jam per sandwich
  • watercress - 1 small handful per sandwich
  • thinly sliced cucumber - about 1/8 cucumber per sandwich
  • 2 tbsp black bean hummus per sandwich
  • sliced green apple - about 1/4 apple per sandwich
  • sliced fennel root - about 1/4 cup per sandwich
  • fennel tops - a few pinches per sandwich
  • 2 tbsp fresh natural peanut butter
  • a few pinches kosher flake salt per sandwich


  • To construct all of the sandwiches, spread the peanut butter, jam, or hummus on the bottom slice of bread, and then stack the fruits and vegetables, after being well rinsed and dried, on top of the spread.
  • Add the top slice of bread, and press gently to bind the sandwich together. Use a very sharp knife to cut all of the crusts off of the sandwiches, (yes, bits of your ingredients will get discarded in this process), and then cut each sandwich in half.


For best results serve the sandwiches right away. If they need to be stored, cover them tightly with plastic wrap and store them in the fridge for a few hours. Overnight storage is not recommended.
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