Turkey, Cranberry & Brie Finger Sandwiches

Elegant, colourful, and utterly delicious — these turkey, cranberry & brie finger sandwiches are everything Afternoon Tea should be. With layers of smoked turkey, tangy cranberry sauce, creamy brie, and baby spinach, they’re as beautiful as they are tasty, and always a hit on a tiered stand.

A delicious take on traditional finger sandwiches

Afternoon Tea is a celebration of indulgence, flavour, and a touch of glamour — and these sandwiches deliver on all fronts. The savoury turkey and rich brie are perfectly balanced by the sweet-tart burst of cranberry, while the spinach adds freshness and colour. It’s a combination that looks sophisticated but couldn’t be easier to assemble.

A Clever Way to Use Holiday Leftovers

While I’ve used thin slices of deli Turkey for this recipe, these also make an excellent post-Christmas treat if you have leftover roast turkey, brie, and cranberry sauce. No baby spinach? Mixed salad greens work beautifully too — and there’s usually some in the fridge!

Make-Ahead & Party-Ready

This recipe makes 3 full sandwiches (cut into 9 fingers), but it can be easily doubled or mixed with other fillings for a well-rounded Afternoon Tea offering. Need help planning for a crowd? See my Finger Sandwich Fillings & Quantities Chart for guidance on how many fingers and slices of bread you’ll need per guest.

These turkey, cranberry & brie sandwiches are sure to become a year-round staple on your Afternoon Tea menu — especially when paired with a glass of bubbly!

As with any recipe, make sure you read all the steps before you begin.

Why you’ll love these Turkey, cranberry & brie finger sandwiches

• Sweet, savoury, creamy perfection – The combination of smoked turkey, tangy cranberry, and buttery brie is effortlessly indulgent and well-balanced.
• Visually stunning – The contrast of creamy brie, ruby-red cranberry, and fresh green baby spinach makes these sandwiches pop on any Afternoon Tea sandwich platter or tiered stand.
• A festive twist on a classic – Perfect for special occasions, but simple enough to make year-round — especially when you’re looking to use up holiday leftovers.
• A crowd-pleaser – These flavours are familiar but elevated, making them a guaranteed hit with guests of all ages.

Good to know

• While I’ve used sliced deli turkey for these sandwiches, they are even more delicious with fresh slices of roast turkey.
• Use cranberry sauce with whole cranberries, not smooth cranberry jelly for best results.
• Camembert also works in place of Brie.

Make ahead tips

These finger sandwiches are super make-ahead friendly and can be made a day in advance (with my storage tips), so you can host with less fuss.

Other Finger Sandwich recipes to try

Chicken

Ham, cheddar & tomato relish

Curried egg

Ingredients for Turkey, Cranberry & Brie Finger Sandwiches

White sandwich bread – you can also use wholemeal or a slice of each if you prefer. Just make sure you are using a sandwich loaf (the square one) not a high-top (the one with the curved top).

Turkey slices – I’ve used smoked turkey from the deli however cold, roast turkey breast would be delicious too.

Cranberry sauce – Use the sauce with the whole berries for added bursts of flavour and a little texture, not the cranberry jelly or jellied cranberry sauce. I like this one from Ocean Spray.

Brie cheese – Any brie or camembert cheese will work for this recipe.

Baby spinach leaves – Fresh, unwilted with no soggy spots. Substitute with mixed lettuce/salad greens if you prefer.

Plus unsalted butter

Preparation

Rinse the baby spinach then pat dry with paper towels. Pinch the stems off the baby spinach and discard.

Remove any fat off the turkey and trim the slices if they are quite large.

Cut the brie into nine thin slices.

The order below will ensure that the ingredients ‘stick’ inside the sandwich and won’t fall apart.

Spread six slices of bread with butter.

Spread some cranberry sauce on three slices of the bread.

Place the turkey on top of the cranberry sauce, lining the straight sides up with the crusts.

Add three pieces of brie on top of the turkey on one sandwich. Repeat with the other two.

Top with four spinach leaves per sandwich.

Finish with the other slice of bread.

Remove the crusts with a sharp bread knife, then cut into 3 equal fingers. Repeat with the other sandwiches.

You should have 9 finger sandwiches.

How to store your Turkey, cranberry & brie finger sandwiches

Line a sealed container with baking paper.

Place the finger sandwiches inside.

Wet two pieces of paper towel then squeeze out the excess water.

Cover the sandwich fingers with the paper towel, tuck in the ends. Add any other sandwich flavours to the container if you are making a selection for Afternoon Tea.

Place the lid on the container and store in the fridge for up to 1 day.

To serve

Take the container out of the fridge 30 minutes before serving. Leave the lid on for now.

When ready to serve, take off the lid, remove the paper towel, then add the sandwiches to your platter or tea stand. Enjoy!