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Vegan Afternoon Tea Sandwiches

Sandwiches served on a platter with a pot of tea in the back.

Whether you're having a meat-free picnic, catering for a party or prepping for a proper afternoon tea, these vegan finger sandwiches will leave you and your guests feasting for more. Be the star of any afternoon tea party with delicious vegan sandwiches. Made with our delicious vegan deli slices, these bite-sized sandwiches are easy and quick to make for a meat-free twist on your favourite classic flavours.

Quorn Vegan Chicken Free Slices product packaging with nutritional information

Made with Quorn Vegan Chicken Free Slices

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • Vegan chicken, pesto & roasted pepper sandwiches
  • 4 slices Quorn Vegan Chicken Free Slices
  • 4 thin slices of bread
  • 2 tsp fairy-free butter
  • 2 tbsp vegan pesto
  • 1 antipasti roasted red pepper, drained and cut into strips
  • Vegan ham & cheese sandwiches
  • 4 slices Quorn Vegan Smoku Ham Free Slices
  • 4 thin slices of bread
  • 4 tsp dairy-free butter
  • 2 large slices of vegan cheddar
  • Cucumber sandwiches
  • 1/4 medium cucumber
  • 1/2 tsp sea salt
  • 4 thin slices of bread
  • 4 tsp dairy-free butter
  • 1 tbsp extra virgin olive oil
  • Juice of 1/2 lemon
  • 1/2 tsp garlic granules
  • 1/4 tsp ground peppercorns


  1. Butter the bread slices with the dairy-free butter.

For the Vegan Chicken, Pesto & Roasted Pepper Sanwiches

  1. Spread the pesto on 2 slices and top each with 2 of the Quorn Vegan Chicken-Free Slices.
  2. Add strips of roasted pepper to the other two slices and carefully sandwich together with the pesto slices.

For the Vegan Ham & Cheese Sandwiches

  1. Add 2 of the Quorn Vegan Ham-Free Slices to 2 slices of the buttered bread.
  2. Add the cheese slices to the remaining 2 slices and sandwich together with the Quorn ones.

For the Cucumber Sandwiches

  1. Use a mandolin or sharp knife to carefully cut the cucumber into thin slices.
  2. Add the cucumber to a colander, sprinkle with the salt and leave for 10-15 minutes to release excess water. Rinse and then pat dry with a kitchen towel.
  3. Meanwhile, combine the olive oil, lemon juice, garlic granules and extra salt and pepper in a small bowl.
  4. Arrange the cucumber on 2 slices of the buttered bread and use a pastry brush to apply a thin coat of the marinade to the cucumber. Sandwich with the remaining slices.

To Serve

  1. Use a large sharp knife to trim the edges of each sandwich. Make sure the edges are neat, removing the crust completely and that you retain a symmetrical square.
  2. For classic finger sandwiches, simply slice into three uniform strips. For triangles, cut diagonally in both directions. For squares, simply quarter.
  3. Serve immediately, or arrange on a large tray, sprinkle with a little water and cover with cling film for up to 24 hours in the fridge.

Recipe by Wallflower Kitchen

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