Step 1

Find a round cookie cutter that will cut out 2 circles from a slice.Take the same cookie cutter and see which Campari tomatoes are similar in size. The ones that are too small, I won't use for the sandwiches. This cookie cutter will be the one we use to cut the mozzarella and the bread.

Step 2

Use a mandoline slicer to cut tomatoes evenly.Cut tomatoes 1/4" thick. Drain sliced tomatoes on paper towels.Juicy tomatoes will instantly make your tea sandwiches soggy so I like to lay them out on a paper towel. Let it drain with another paper towel on top while prepping the rest of the ingredients.

Step 3

Cut out mozzarella circles using cookie cutter.The pre-sliced fresh mozzarella cheese saves a ton of time. Just peel each slice apart and use the cookie cutter to cut each circle. If the mozzarella is too watery, blot them a bit with a paper towel. Clean and dry the cookie cutter.If you can't find the pre-sliced mozzarella, you can get a block of mozzarella cheese, slice it, then cut out the circles. Aim for 1/4" thickness.

Step 4

Cut bread into circles.Use the cookie cutter to cut out circles out of the white bread. Try not to cut the crust.

Step 5

Assemble the tea sandwiches from the bottom up.Bread, mozzarella cheese, bread, tomato slice, bread, and skewer on basil leaf with a cocktail fork.Start with a bread circle, then top with mozzarella cheese. They should stack perfectly on top of each other. Top with another bread circle. Take the drained tomato and place it on the bread. Layer one more piece of bread. Finally, the basil leaf is placed on top and the cocktail fork goes right through the center, holding the whole tea sandwich together.