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Cheese Savoury Sandwich for Afternoon Tea cut dainty and served on pretty crockery with a rocket leaf garnish
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5 from 4 votes

Cheese Savoury Sandwich Filling

This cheese savoury recipe makes a fantastic filling for afternoon tea sandwiches. A step up from basic cheese, this cheese savoury sandwich is easy to make and full of flavour.
This recipe makes sufficient filling for 16 dainty afternoon tea sandwiches approx 3 cm x 8 cm
Prep Time15 mins
Course: lunch, Snack
Cuisine: British
Servings: 4
Calories: 441kcal


  • 75 g Red Leicester cheese or other strong red cheese
  • 75 g Mature white cheddar cheese
  • 5 tbsp Mayonnaise
  • ¼ tsp Paprika sweet and mild
  • ¼ tsp Dijon mustard
  • tsp Black pepper ground
  • ¼ Small red pepper
  • 2 Salad onions
  • 11 Slices Bread White or Brown


Make the Cheese Savoury Filling

  • Begin by chopping the red pepper finely and leaving to drain on kitchen paper
  • Next, finely dice salad onion
  • Mix mayonnaise with paprika and dijon mustard
  • Grate the cheddar cheese and Red Leicester cheese finely, then toss together in a bowl - use your hands, it's easy this way
  • Add in the pepper & onion and mix again with your hands
  • Finally, stir in the mayonnaise using a metal spoon
  • Cover and chill until ready to use

Make the Sandwiches

  • Cut the crusts from the bread
  • Cut one of the slices of bread in half - we will only cut 1 sandwich from this slice
  • Lay 5 of the full-sized slices out, along with one of the smaller pieces of bread
  • Stir the filling briefly and spoon a generous amount onto each slice of laid out bread, spreading it out using a blunt knife
  • Top each slice with another piece of bread of equal size
  • Cut into slices - my bread allowed 3 sandwiches to be cut from each large piece of bread and just one from the smaller sandwich. In total, you should cut 16 small sandwiches
  • Cover until ready to serve and consume as soon as possible (within the hour to avoid the bread drying out)


  • In total this recipe will make around 16 dainty sandwiches each measuring approximately 3cm wide by 8cm long. I used average-sized sliced bread. If you have small/ large slices be prepared to increase/ decrease the number of slices of bread needed to obtain this number of sandwiches
  • Alternatively, the filling can be used to make 4 regular sandwiches (crusts not cut off)
  • I didn't butter the bread as I felt that the creamy filling didn't warrant it. But if you prefer to have buttered sandwiches, go ahead
  • The filling can be made 24 hours in advance and stored in the fridge. Do give it a stir before using to mix in any liquid that has drained out of the peppers
  • Once made sandwiches do not have a long shelf life. They can be wrapped in clingfilm and stored for several hours (refrigerated) but are best eaten freshly made. Do not leave them sitting out, uncovered, for any length of time as the bread will soon dry out


Calories: 441kcal | Carbohydrates: 33g | Protein: 16g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 653mg | Potassium: 183mg | Fiber: 3g | Sugar: 5g | Vitamin A: 586IU | Vitamin C: 11mg | Calcium: 347mg | Iron: 2mg