F&W restaurant editor Kate Krader recently named her favorite dishes of the past year, and one was an extraordinary tea sandwich from Press in Napa. Stuffed with a deep-fried chicken wing, spicy salsa and horseradish cream, it's one heck of a great snack. But it’s not exactly a traditional tea sandwich.
For those who'd like their tea times to evoke Oscar Wilde’s England, here’s our guide to making classically dainty and elegant finger sandwiches.
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Use sandwich bread. Typically, tea sandwiches are made with squishy, mild white bread, but there are some acceptable substitutions like rye, wheat and pumpernickel. Just make sure to use thin slices of something you wouldn't hesitate to call “sandwich bread,” rather than a thick, crusty loaf.