Cucumber Tea Sandwiches

Cucumber Tea Sandwiches


  • Cucumber Tea Sandwiches
  • This is really not a recipe but some pointers for making the sandwiches. Use a hearty white bread and very softened room temperature butter. I like to use unpeeled English cucumbers because the seeds are a lot smaller and I use my food processor to slice them on the 2 cm blade. Slice the cucumbers ahead of time, sprinkle with a little salt and allow to drain before you blot them dry with a paper towel and they become a little firmer and won't be so watery in the sandwich. You can make the sandwiches several hours ahead and place a slightly dampened paper towel over the sliced sandwiches and then wrap tightly with plastic wrap before you place them in the refrigerator. I made 20 sandwiches that I cut into fourths for the 35 guests and had plenty.
  • 4 English cucumbers, sliced on the 2 cm disk of food processor
  • salt
  • 1 cup butter, softened at room temperature
  • fresh ground black pepper


Use a food processor and slice the cucumbers or slice very thinly by hand. Place in a colander and sprinkle with salt and allow to drain for 30 minutes. Blot with a paper towel.

Line the bread on a clean counter and butter all the slices. Lay the cucumber slices all over half of the slices of bread and sprinkle with fresh ground pepper. Top the cucumber side with bread and cut the crusts off all the sides. Cut into fourths and place on baking sheet close to one another so they don't dry out.

Place damp paper towel over bread and cover with plastic wrap and store in refrigerator.

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