Go Back

Cucumber Tea Sandwiches

These tea sandwiches consist of thin slices of cucumber layered on a base of buttered bread, often cut into small, manageable pieces. The assembly involves spreading, slicing, and layering, resulting in crisp, cool bites with a smooth texture and a refreshing flavor contrast between the cucumber and the bread. The final appearance features neatly cut finger-sized sandwiches with visible cucumber slices and a buttery surface.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8
Course: Main Course
Cuisine: British
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 slices white bread preferably thin-sliced
  • 2 tablespoons unsalted butter softened
  • 1/2 medium cucumber thinly sliced
  • optional fresh dill or chives for garnish

Equipment

  • Chef's knife
  • Bread knife
  • Butter knife
  • Cutting board
  • Small spoon or spreader

Method
 

  1. Using a sharp knife, cut the crusts off the slices of bread and cut each slice into two or three small rectangles or circles.
  2. Spread a thin layer of softened butter evenly over each bread slice using a small spoon or spreader, covering the entire surface.
  3. Arrange thin cucumber slices over half of the buttered bread pieces, overlapping slightly to ensure full coverage and a visible cucumber layer.
  4. Place the cucumber-topped bread slices on top of the plain buttered slices to create a sandwich, pressing lightly to secure.
  5. Cut each assembled sandwich into smaller, bite-sized pieces, such as triangles or rectangles, and optionally garnish with chopped dill or chives for flavor and visual appeal.
    4 slices white bread