Cucumber Tea Sandwiches


(21 votes) 4 21

Pretend you're in England and take a break for tea and these tiny sandwiches with a fresh cucumber crunch.

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Serving Size / Yield

36 servings


  • 2 cucumbers (peeled, sliced paper thin)
  • 1/2 tsp. salt
  • 2 Tbs. wine vinegar (or herb)
  • 1 C. butter or margarine (softened)
  • 1/8 C. minced fresh tarragon
  • 1/4 C. minced fresh chervil
  • 30 thin slices whole-wheat (or homemade white bread)

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Put cucumber slices into a large plastic or glass bowl. Toss with salt. Sprinkle with vinegar. Toss and allow to stand 1 hour. Drain well in a colander. Blend butter, tarragon and chervil together. Lay out your slices of bread and butter 1 side of each bread slice. Cover 15 slices with cucumbers, dividing evenly. Close sandwiches and trim crusts.

Cut into 36 rectangles with a sharp serrated knife. Serve.

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