Tea sandwiches originated in Victorian England as a repast between an early lunch and a late dinner. Typically they were small and delicate as not to spoil one’s appetite. Breads were sliced thin with crust removed and lightly buttered before adding the fillings. The original fillings were light and creamy, often containing vegetables and meats mixed with butter or mayonnaise. Although high tea is not common in America today these sandwiches are great for entertaining any time. They are a little fussy to make but with some help in the kitchen they come together assemble line fashion in no time. I find pre-sliced Deli Rye and Pumpernickel work well for these dainty sandwiches.