Finger sandwiches are definitely one of the loveliest things about tea time. What’s more delicate and dainty than a mini sandwich with a sliver of cucumber and cream cheese or chicken salad and watercress? Really, they’re great for any type of fete, and you can even make them a day ahead and store them overnight in the refrigerator. Here’s how to keep them moist, but not soggy.

Things You'll Need

Add a very thin spread of butter to each slice of bread; this is a trick to keep them from getting soggy, and, of course, it adds a taste of butter, which is never a bad thing.

Add your favorite fillings to half of the bread slices, then top it all off with another piece of bread to finish the sandwiches. Don’t slice them yet.

Place the full sandwiches in an airtight glass or plastic container. Cover them with a layer of wax paper, then cover the wax paper with a single layer of damp (not wet or dripping) paper towels. Put the lid on the container and place in the refrigerator.

Remove the container from the refrigerator approximately two hours before serving time, to let the sandwiches warm slightly. Then, lay the sandwiches on a cutting board and cut off the crusts with a sharp serrated knife. Slice the sandwiches into your desired shapes and arrange them on a serving tray. Cover them with more wax paper until ready to serve.