Cucumber Tea Sandwiches

Perfect sandwiches for a perfect tea.

This is a traditional cucumber tea sandwich recipe, adapted from London, England’s Ritz Hotel afternoon tea recipe. Made with butter instead of cream cheese and the thin-sliced cucumbers for a delicate touch.

Meet this traditional cucumber sandwich recipe.

One of my favorite things in life is a formal afternoon tea party. The kind with tablecloths; tiered trays of scones, sandwiches, petit fours; and the sounds of tinkling china and soft conversation all around.

My favorite part has always been the tea sandwiches. I may have a pastry background, but my teatime heart beats for those dainty, savory sandwiches — especially little cucumber sandwiches.

Though sitting down to a formal afternoon tea might be an infrequent or special occasion indulgence, it is very possible (and easy) to bring some tea sandwich magic to your kitchen.

This cucumber sandwich recipe is the real tea sandwich deal, adapted from an old copy of the London Ritz Book of Afternoon Tea. In the book, the author writes: “The cucumber sandwich is the aristocrat of the tea table: cool, gracious, and impeccable.”

How to Make Cucumber Tea Sandwiches

This is the best, most traditional recipe for cucumber sandwiches I have found. Some cucumber sandwich recipes call for cucumber and cream cheese, which is certainly a worthy and tasty option. But I find butter to be a little more subtle in flavor, which is a better complement to an also-subtle cucumber flavor.

Things to bear in mind when making your this tea sandwich treat:

1. Make sure the bread is soft and thin. The filling is mild, and you don’t want the bread to overpower the filling.
2. Slice the cucumbers into very thin slices. A vegetable peeler can be used to create long, thin slices to layer into the sandwich bread.
3. Season the cucumber in advance with salt and toss in a bowl. This adds flavor and drains excess moisture.
4. Use soft, room-temperature butter for even spreading.
5. Serve the cucumber sandwich immediately, or keep the sandwich bread from staling by covering it with a lightly dampened cloth.

How to Cut Cucumber Tea Sandwiches

First, cut the crusts off. That’s general tea sandwich 101!

From there, I like to do small triangles by slicing the bread diagonally in one direction, and then the other to get four triangles. You could also slice the sandwiches in three or four vertical slices for rectangular finger sandwiches.

Cucumber Sandwich Recipe Ingredients

The best part of this cucumber tea sandwich recipe — other than how good it is — must be its simplicity. You need only a few ingredients and you’re on your way to a lovely savory afternoon tea treat:

1. Thinly-sliced cucumber (English cucumber is preferred, but a standard American cucumber is fine, too),
2. Thin, soft sandwich bread,
3. Good butter,
4. A splash of white wine of rice vinegar,
5. Salt.

How English Cucumbers Differ From American Cucumbers

English cucumbers are long and thin, with small seeds and soft, edible skin. This is why they come wrapped in plastic in the grocery store.

The standard American cucumber, on the other hand, is shorter and fatter, with a higher moisture content and bigger seeds. The skin of an American cucumber is thicker and usually coated in wax, so you will have to peel it before use.

English cucumbers are preferable here, but not required. If using American cucumbers, first peel the cucumber. Then, slice lengthwise into thin strips (I press hard and use a vegetable peeler), and stop when you hit the seedy, watery center. The same technique applies for English cucumbers.

Can I make English cucumber tea sandwiches in advance?

Yes, you can prepare your English cucumber tea sandwiches in advance and store them — with caveats.

I like to make these no more than an hour or two in advance, and then keep them covered loosely with plastic or a very slightly damp clean dish towel to keep the bread from staling.

If you make these too far in advance, you risk the bread becoming soggy. No one wants a soggy tea sandwich! One time-saving option would be to prepare the cucumbers in advance, then refrigerate them in a small container until ready to use. This can be done up to a day in advance.

Enjoy a lovely afternoon tea or simple (and simply elegant) lunch with a traditional English cucumber sandwich.

Substitutions, Swaps, and Add-Ins for Cucumber Finger Sandwiches

You may want to vary your sandwiches to your own taste. Because there are so few ingredients, the main way to substitute an ingredient is to substitute the butter with good mayonnaise or softened, whipped cream cheese.

• Bread: Mild wheat bread and white bread can be used interchangeably
• If you’d like to add a little bit of fresh herbs, a sprinkle of minced chives or chervil (think: milder, more delicate parsley) would be lovely, as well as dill. You could also add a thin layer of watercress leaves, for a cucumber watercress sandwich. I do not recommend mint, as the flavor will be too pronounced.
• A sprinkle of fresh-ground black pepper would not be amiss, but is not necessary
• The cucumbers do need a bit of acid for the flavor to really sing. I think that a mild vinegar is best, but a squeeze of lemon juice could work. Just know that the flavor will change a bit.

Whether bridal shower, baby shower, afternoon tea with friends, or just a simple lunch or snack, cucumber sandwiches are always a perfect food, especially with this authentic English recipe.

Have a taste for all things English and cuke? You’ll also love:

• The Queen’s Royal English Scones
• Creamy Cucumber Tzatziki
• Multigrain English Porridge
• Smoked Salmon Cucumber Sandwiches
• 10 Best Coronation Recipe Ideas

Real English Cucumber Tea Sandwiches

Author: Lisa Ruland

This recipe for traditional cucumber tea sandwiches is adapted from the London Ritz book of afternoon tea. Doesn't get more English and elegant than that! With soft butter, soft bread, and perfectly-seasoned cucumbers, your afternoon just got a lovely upgrade.

Prep Time10 minutes mins

Cook Time0 minutes mins

Cucumber Salting Time20 minutes mins

Servings: 2 to 3 people (8 tea sandwich triangles)

Calories: 204kcal

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Ingredients

• 1 English cucumber (or 3 small Persian cucumbers or 1 American)
• Kosher salt (I use Diamond Crystal brand)
• splash white wine or rice vinegar.
• 4 slices thin, soft sandwich bread
• 1 tablespoon or so good salted butter, such as Kerry Gold, softened

Instructions

• Peel the cucumber or cucumbers (if using Persian) and slice them into very thin strips using a vegetable peeler or mandoline. Stop when you reach the seedy center.
• Place the cucumber strips in a colander or mixing bowl and toss with a nice sprinkle of salt and the vinegar. Let drain in a colander for 20 minutes, then pat the excess moisture off with a paper towel.

  TIP: Place a dish beneath the colander to catch the cucumber water, so you don't make a puddle on your countertop.
• While the cucumbers are salting in the colander, generously butter one side of each bread slice and arrange them butter-side up on a cutting board.
• When ready, layer two of the bread slices with two overlapping layers of cucumber. I arrange them in a closely-overlapping shingle pattern. If this seems too thin, add an extra layer.
• Top the cucumbers with the other buttered bread slices, butter side down. Press gently to adhere the sandwich together. Use a sharp knife to cut off the crusts.

  Slice each sandwich in half diagonally, then again with the opposite diagonal, creating an "X." Alternatively, slice the sandwiches lengthwise into fingers.
• Serve your cucumber tea sandwiches with a nice up of tea.

Notes

To keep your sandwiches fresh:

If you do not plan to serve the cucumber tea sandwiches immediately, keep them covered with a lightly-dampened paper towel, cloth, or some plastic wrap to prevent the bread from going stale.

You can store the sandwiches covered at room temperature for up to two hours. Otherwise, you will want to keep them in the refrigerator, covered, but for no longer than four hours.

Substitutions, Swaps, and Add-Ins:

You may want to vary your sandwiches to your own taste. Because there are so few ingredients, the main way to substitute an ingredient is to substitute the butter with good mayonnaise or softened, whipped cream cheese. I do not recommend using Greek yogurt as a spread; the flavor will have too much tang.

Other Substitutions and Additions:

• Bread: Mild wheat bread and white bread can be used interchangeably
• If you'd like to add a little bit of fresh herbs, a sprinkle of minced chives or chervil (think: milder, more delicate parsley) would be lovely, as well as dill. You could also add a thin layer of watercress leaves, for a cucumber watercress sandwich. I do not recommend mint, as the flavor will be too pronounced.
• A sprinkle of fresh-ground black pepper would not be amiss, but is not necessary
• The cucumbers do need a bit of acid for the flavor to really sing. I think that a mild vinegar is best, but a squeeze of lemon juice could work. Just know that the flavor will change a bit.

 

Nutrition

Calories: 204kcal | Carbohydrates: 27g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 310mg | Potassium: 81mg | Fiber: 2g | Sugar: 3g | Vitamin A: 177IU | Vitamin C: 0.1mg | Calcium: 72mg | Iron: 2mg

Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.