I don't claim to be an expert at preparing tea sandwiches, and steer away from making fancy shapes with cookie cutters, but I find that selecting the bread is just about as much fun as coming up with recipes for fillings and spreads. There are dozens of bread choices, but remember that thinly-sliced breads are best for party and tea sandwiches. Breads you'll find at most supermarkets include white, brown, rye, whole wheat, multigrain, raisin, cinnamon raisin and date nut bread. Day-old bread slices more easily than fresh. Use a serrated bread knife to avoid pulling or mashing the bread.
Many tea sandwiches call for coating the bread with softened butter or margarine.
After sandwiches are made, they should be wrapped in aluminum foil or plastic wrap and refrigerated. Moisten with salad dressing to a spreading consistency. Season to taste. Use as filling between slices of white or whole wheat bread. Combine chopped cooked chicken, chopped toasted almonds and drained crushed pineapple.