Traditional Afternoon teasandwiches
This Cucumber Tea Sandwich recipe is a traditional tea sandwich that is always a favorite. So easy-to-make and so delicious!
Learn about the History and Legends of Famous Sandwiches. Also check out my English High Tea Menu.
Don't forget to check out my American High Tea or Afternoon Tea Menu (with recipes) which includes these delicious .
Cucumber Tea Sandwich
Recipe Type: Sandwich, Afternoon Tea & High Tea, Cucumbers
Yields: 8 whole sandwiches
Prep time: 10 min
1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1/2 cup unsalted butter, room temperature
1/2 cup coarsely-chopped watercress leaves
16 slices best-quality white bread*
Salt to taste
1/2 cup alfalfa sprouts
* Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
Place cucumber slices between layers of paper towels to remove excess moisture.
In a small bowl, combine butter and watercress; spread on one side of each slice of bread.
Lay cucumber slices onto the buttered side of eight (8) slices of bread. Sprinkle the cucumbers with salt. Cover each with 1 tablespoon alfalfa sprouts and top with the remaining slices of bread, buttered side down.
Carefully cut the crusts from each sandwich with a long, sharp knife after the sandwiches are filled. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
Yields 8 whole sandwiches or 16 halves or 32 fourths.
Making Sandwiches Ahead of Time:
If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.