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+ servings

Easy Cucumber Tea Sandwiches

Author: Jee Choe
Dainty and delicious cucumber finger sandwiches with chive butter.
4.6 from 61 votes
Prep Time 8 mins
Total Time 8 mins
Course Afternoon Tea
Yield4 tea sandwiches

INGREDIENTS
 

INSTRUCTIONS
 

  • Make chive butter by mixing chopped chives and butter.
    Set aside.
  • Slice cucumber. Blot cucumber slices with paper towels.
    The cucumber needs to be cut into two different thicknesses. Use a mandoline slicer to cut cucumber into 2 sizes. 4 slices at 1/8" and 4 slices at the thinnest setting so that it's paper thin. After slicing the cucumbers, place them flat on paper towels and blot to make sure they're dry.
  • Find a round cookie cutter that's the same size as the sliced cucumber.
  • Cut circles out of the bread using the cookie cutter.
    Avoid cutting the crust. Cut 8 bread circles.
  • Assemble tea sandwiches.
    Spread a thin layer of chive butter on the top side of the bread, add a slice of the 1/8" cucumber, then top with a piece of bread that buttered on the side that faces the cucumber. Next, loosely fold the thin cucumber slice in half and skewer it in place with a cocktail fork.

NOTES

  • To make 4 cucumber tea sandwiches, you'll need 4 cucumber slices, 4 paper thin cucumber slices, and 8 bread circles.
  • English cucumbers are best since they have fewer seeds than other cucumbers and have thinner skin, which means you don't have to peel them. They're sold individually, wrapped in plastic.
  • The circumference of your cucumber (try saying that three times fast) is the deciding factor in how big your tea sandwiches will be. I use a round cookie cutter set so can I try out a couple of sizes to see which one fits the cucumber best. The cookie cutter doesn't need to be exactly the size of the cucumber, but try to find the closest match.
  • Pepperidge Farm’s Very Thin White Bread or their White Sandwich Bread are great for making tea sandwiches.
  • To prevent the bread from getting soggy, make sure the cucumber slices have been patted dry and that each side the cucumber touches, buttered.
  • Fresh chives are ideal but if you don't have it, you can use dried chives or take it out completely.
  • The chive butter creates a layer between the cucumber and the bread to keep the bread from getting soggy.
  • Chive butter should be made with soften butter. It makes it easy to mix in the chives and to spread it on the bread.
  • Kitchen scissors makes it easy to cut the fresh chives into little tiny bits.
  • You can use whatever kind of bread you like, but make sure it is pillowy soft which contrasts nicely with the crunch from the cucumber.
  • The worst cucumber sandwiches are slimy ones. Prevent this by placing the sliced cucumbers on paper towels and blotting them to get them dry.
  • Cut frozen bread if you want cleaner cuts on your tea sandwiches.
  • Cucumber sandwiches are the toughest to make ahead since the cucumber can easily lose its crunch. I would recommend prepping all the items separately the night before and assembling the morning of. Store the sliced cucumber and bread circles in the refrigerator in an airtight container. Use wax paper and a damp paper towel on top to keep the bread from drying out. 
  • Cucumber sandwiches are light and mild, so any tea will pair well, from white tea to black tea. I would recommend a classic like Earl Grey or a green tea like genmaicha.

NUTRITION

Calories: 94 | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 148mg | Potassium: 56mg | Fiber: 1g | Sugar: 2g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
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