Cucumber Sandwich Recipe
A light, elegant, and refreshing classic British tea sandwich. Featuring paper-thin cucumbers, herbed cream cheese, and a protective butter barrier to ensure a crisp, non-soggy bite every time.
Ingredients
Main Ingredients
- 8-10 pieces of sliced thin-cut white bread Pullman loaf
- 4 tbsp Salted butter softened
- 4 tbsp Cream cheese softened
Spices and Flavourings
- 1 large English cucumber
- 1 tbsp Fresh dill chopped
- ½ tsp Lemon zest
- ½ tsp Salt
- A pinch of black pepper
Instructions
- Peel the cucumber into ornaments. Mandoline the cucumber into paper-thin rounds. Put them in a colander and sprinkle with salt, and allow the vegetables to rest for 15 minutes to extract the excess water.
- The cucumbers are resting, and as they rest, prepare the herbed spread. Add the softened cream cheese, fresh dill, lemon zest, and a pinch of black pepper together in a small bowl and whip until smooth.
- Dry the slices of cucumber fully with paper towels in order to make your sandwiches not wet.
- Lay out the bread slices. Brush one side of all the slices with softened butter to make a waterproof coating. Spread the herbed mixture of cream cheese on top of the butter.
- Place the slices of dried cucumber on half of the slices of the bread, placing them in slightly overlapping layers. Lay the remaining bread slices, spread side up.
- With a sharp serrated knife, remove the crusts on all four sides. Preparing: After slicing sandwiches into three fingers (vertically), serve immediately.
Notes
- The butter layer prevents the bread from absorbing cucumber juice.
- Best enjoyed fresh. If making 1 hour ahead, wrap in a damp paper towel and store in a sealed container in the fridge.