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The Victorian-era rule for these was crustless bread cut into dainty triangles, thin enough to eat in a single bite without disrupting conversation over tea. Salting the cucumber and letting it sit for a few minutes is the one step most people skip, and it's exactly what keeps the finished sandwich from turning into a soggy mess ten minutes after it's made.
Per serving
160kcal
Calories
4g
Protein
16g
Carbs
9g
Fat
Prep Time
25 min
Cook Time
0 min
Servings
4 people
Difficulty
easy
1g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Slice the cucumber as thinly as possible, ideally with a mandoline for even, paper-thin rounds.
Lay the cucumber slices on a clean kitchen towel or paper towels, sprinkle lightly with salt, and let sit for 10-15 minutes to draw out excess moisture.
While the cucumber sits, mix the softened butter with the cream cheese, chopped chives, and a pinch of black pepper until smooth.
Pat the cucumber slices dry with a clean towel to remove the drawn-out moisture.
Spread the butter mixture evenly over one side of each bread slice, all the way to the edges.
Layer the cucumber slices in a single, slightly overlapping layer over the butter on half of the bread slices.
Top with the remaining bread slices, buttered side down, and press gently.
Trim the crusts off each sandwich using a sharp knife, then cut diagonally into triangles or into thin fingers.
Arrange on a serving platter and serve immediately.
Salt and Drain the Cucumber First: This step is easy to skip but essential - it draws out the excess water inside the cucumber that would otherwise make the bread soggy within minutes. Slice the Bread Thin: Traditional tea sandwiches use thin-sliced bread, so if your loaf is thick-cut, consider using a bread knife to slice it down further for the proper delicate texture. Assemble Close to Serving Time: Even with well-drained cucumber, these sandwiches are best made no more than an hour or two before serving to keep the bread fresh and the texture crisp.
Cucumbers hold a lot of water, and if it's not drawn out first with a salt-and-drain step, that moisture soaks directly into the bread, making it soft and unpleasant within minutes.
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