There’s a reason finger sandwiches are the quiet heroes of the afternoon tea stand — and this Honey Ham, Cheese & Dijon version is no exception. Sweet honey-glazed ham, sharp cheddar cheese, and a whisper of Dijon mustard, all tucked between soft, crustless bread and cut into elegant fingers. It’s a small update to a beloved classic, and proof that traditional afternoon tea, done well, never goes out of style.
If you’re building a five-star afternoon tea spread at home, this recipe belongs right next to your scones and finger sandwiches lineup — simple to make, but always popular and of course delicious.
Want to create perfect sandwiches every time? Read my post: Finger Sandwiches Guide for Afternoon Tea
Why This Recipe Works
- Balanced flavour: honey sweetness against the tang of Dijon and the sharpness of matured cheddar cheese.
- Make-ahead friendly: prep these the day before without the risk of sogginess.
- Guaranteed elegance: cut into neat fingers, these sandwiches look every bit as polished as anything you’d find on a five-star hotel tea stand
- Platter perfect: This recipe makes 6 fingers so it’s perfect to pair with two or three other finger sandwich flavours. Try these:
How to make my Honey Ham, Cheese and Mustard Finger Sandwiches
Lay the four slices of bread out on a large chopping board.
Spread the softened butter (or margarine/baking spread) over all slices of bread. This adds a moisture barrier, so your sandwiches stay fresh for longer.
Spread the Dijon mustard over two slices of bread. On the other two slices, add the cheese and the honey ham. Cover with the Dijon mustard bread slice then press together and seal.
Cut the sandwiches
Take your serrated edge knife / bread knife and using a very light sawing / back and forth motion (never pressing down) gently remove the crusts on each sandwich then cut each sandwich into three fingers of the same size.
*See my guide on how to get these as even as possible.
Store the sandwiches
Place the finger sandwiches on their sides in an airtight container lined with baking paper.
Wet two sheets of paper towel then squeeze to remove the excess water, they should feel damp not wet. Smooth them out then place them over the sandwich fingers. Make sure you tuck in the ends so the bread is not exposed or it will dry out. Put the lid on then store in the refrigerator until you are ready to serve or overnight if you prefer.
Perfect pairings
Serve alongside your scones and something sweet — a lemon pistachio tartlet or a carrot cake finger — for a spread that balances savoury and sweet, just like the finest hotel afternoon tea.
Honey Ham, Cheese & Dijon Finger Sandwiches: A Five-Star Afternoon Tea Classic
6
fingers5
minutesEasy, delicious finger sandwiches perfect for Afternoon Tea or just a treat on your own! Combine with other recipes for a mixed sandwich platter. See website for recipes.
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Ingredients
4 slices 4 slices soft white or wholemeal sandwich bread from a 700g sandwich loaf
Softened butter or margarine/spread
2 tsp 2 tsp Dijon mustard (or to taste)
2 slices 2 slices mature cheddar cheese or cut from a block
100 g 3 1/2 oz good-quality honey-glazed ham, thinly sliced
Directions
- NOTE: Before you get started I highly recommend you read my Finger Sandwiches Guide for Afternoon Tea – it will give you lots of tips and tricks including cutting and storing.
- Lay the four slices of bread out on a large chopping board.
- Spread the softened butter (or margarine/baking spread) over all slices of bread. This adds a moisture barrier so your sandwiches stay fresh for longer.
- Spread the Dijon mustard over two slices of bread. On the other two slices, add the cheese and the honey ham. Cover with the Dijon mustard bread slice then press together and seal.
- Cut the sandwiches
- Take your serrated edge knife / bread knife and using a very light sawing / back and forth motion (never pressing down) gently remove the crusts on each sandwich then cut each sandwich into three fingers of the same size.
- Store the sandwiches
- Place the finger sandwiches on their sides in an airtight container lined with baking paper.
- Wet two sheets of paper towel then squeeze to remove the excess water, they should feel damp not wet. Smooth them out then place them over the sandwich fingers. Make sure you tuck in the ends so the bread is not exposed or it will dry out. Put the lid on then store in the refrigerator until you are ready to serve.
- Make ahead
- You make these the day before. Store as suggested above then remove just before serving so they don’t dry out. Arrange on a platter or sandwich plate with a variety of other finger sandwiches.