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Classic Cucumber Tea Sandwiches with Herb Butter

A tall stack of crustless Cucumber tea sandwiches filled with thinly sliced cucumbers on white bread.
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Make fresh and crisp cucumber tea sandwiches perfect for your next garden party or afternoon tea. This simple recipe uses herb butter for a bright flavor.

Ingredients

Scale
  • 1 large English cucumber
  • 1 cup unsalted butter, softened
  • 2 tablespoons fresh chives, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 loaf white sandwich bread, crusts removed

Instructions

  1. Peel the cucumber. Slice it very thinly, about 1/16 inch thick. Place the slices on paper towels and sprinkle lightly with salt. Let them sit for 15 minutes to draw out excess moisture, then gently pat them dry.
  2. In a small bowl, combine the softened butter, chopped chives, chopped dill, salt, and pepper. Mix until the herbs are evenly distributed. This is your herb butter.
  3. Lay out the slices of bread. Spread a thin, even layer of the herb butter on one side of each slice.
  4. On half of the bread slices, layer the dried cucumber slices, overlapping them slightly.
  5. Top each with a second slice of bread, butter-side in, to form a sandwich. Gently press down.
  6. Using a sharp knife, trim the edges of the sandwiches if needed. Cut each sandwich into three small rectangles or four triangles.
  7. Chill the finished cucumber sandwich bites for at least 30 minutes before serving for the best texture.

Notes

  • For the crispest results, ensure you thoroughly dry the cucumber slices after salting.
  • You can substitute cream cheese for butter if you prefer a cream cheese cucumber sandwich variation.
  • If you are making these ahead of time, assemble them just before serving to prevent the bread from becoming soggy.

Nutrition

Find it online: https://cookingbyjade.com/cucumber-tea-sandwiches/