by Andrea D. Hutchinson

Created on: July 11, 2008   Last Updated: November 28, 2011

Cucumber sandwiches are the fare of the traditional afternoon and high teas of England and Europe. Tea time is commonly enjoyed between 3 and 5 pm and consisted of a delicate menu. The tradition of Teas continues to be enjoyed in the finer establishments of Britain and the small tearooms there and in America and Europe, as well. Typically the menu would include Cucumber and other finger sandwiches, prepared as a very light meal.

The Traditional Cucumber Tea Sandwich:

Seedless cucumber, sliced long ways and very thin
Softened, unsalted butter
Watercress leaves
Soft, good quality white bread, crust removed
Salt

Neatly cut the crust from the bread. Lightly butter each side of the bread. Neatly arrange paper thin slices of cucumber on the bread. Sprinkle lightly with salt and arrange watercress leaves on top. Top with the other slice of bread and cut diagonally into four pieces.

A variation on the preparation would be to prepare the sandwiches open faced. The presentation of either is a delicate display when plated and presented at your afternoon tea on grandma's china and lace table settings.

All tradition aside, except for parties and showers, cucumber sandwiches are a refreshing luncheon menu addition. Even when enjoyed as your noonday meal with the kids. There are several variations on the cucumber tea sandwiches these days. Savory spreads are used as well as tomatoes, onion and spring mix lettuces. Untraditional variety of breads may be utilized, as well, to meet the tastes of your guests and family.

A favorite preparation is:

1 Cucumbers, unpeeled and sliced moderately thin
1/2 Sour cream
1 small finely minced garlic clove
1 tablespoon minced fresh dill
4 slices Pumpernickel or Seedless Rye bread
Salt to taste

This is typically enjoyed as a regular sandwich. However, prepared with the tiny square party loaves of rye and pumpernickel will create this version for your party platter, with ease. For the traditional touch cut each little sandwich diagonally.

Depending on whether you are preparing a lone sandwich for lunch, or lunch for the family will dictate what measurements you use. This is usually prepared to taste. For this article we will prepare lunch for two.

Mince one small clove of garlic, very small and mix into a 1/2 cup of cold sour cream. 4 slices of fresh pumpernickel or seedless rye bread, crust is optional. Wash and slice a medium cucumber into moderately thin, round slices. Mince a few sprigs of dill weed. Spread garlic sour cream onto each slice of bread. Layer cucumber slices on your bread one or two deep and salt to taste. Sprinkle with dill and top with second slice of bread.

Another favorite version:

1 medium cucumbers, peeled and sliced thin
2 plum tomatoes, seeded and sliced thin
1 small shallot, sliced thin
2 leaves fresh basil, rolled and chopped into confetti like pieces
1/4 cup Hellman's Mayonnaise
Salt to taste
4 slices of your favorite bread, particularly good with a hearty multigrain bread

Slice the vegetables thinly. Lightly spread mayonnaise on the bread slices and arrange one layer of cucumber, tomato and salt to taste. Arrange a layer of shallot and sprinkle with basil. Top with other slice of bread.

Whatever your taste preferences may be, these sandwiches are light and refreshing. Whether served on a party platter or your lunch plate, on a quiet weekend, cucumber sandwiches are a healthy and delicious change of pace. This little tea sandwich has come a long way from high tea to the heights of flavor and variety.

Learn more about this author, Andrea D. Hutchinson.
Click here to send this author comments or questions.