Cucumber Sandwiches
The essential afternoon tea sandwich: thin, crisp and never soggy.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 30 min
- Total
- 30 min
- Makes
- 12 finger sandwiches
- Difficulty
- Easy
- Course
- Sandwich
- Cuisine
- British
Cucumber sandwiches are simple, which is why the details matter. Salting the cucumber first draws out water, and buttering right to the edges seals the bread so it stays crisp.
Ingredients
Cups use the King Arthur Baking ingredient weight chart. Weighing is more accurate.
- 1 cucumber
- 8 slices soft white bread, medium-sliced, a day old if possible
- 60 g unsalted butter, very soft
- fine salt and ground white pepper
- a few mint leaves, finely chopped (optional)
Equipment
Shop links are affiliate links (disclosure).
- Sharp serrated bread knifeHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Tiered cake standHow to chooseShop on Amazon(affiliate link, opens in a new tab)
Method
- 1
Peel the cucumber in stripes if you like, then slice it as thinly as possible.
- 2
Lay the slices in a colander, sprinkle lightly with salt and leave for 15–20 minutes. Pat dry thoroughly with kitchen paper.
- 3
Butter every slice of bread right to the edges.
- 4
Arrange the cucumber in overlapping layers on four slices. Season with white pepper and mint, if using, and top with the remaining bread.
- 5
Press down gently, cut off the crusts with a sharp serrated knife, then cut each sandwich into three fingers or four triangles.
- 6
Serve within an hour, or cover with a damp (not wet) clean tea towel and chill for up to 2 hours.
Frequently asked questions
How do I stop cucumber sandwiches going soggy?
Salt the cucumber slices and pat them dry before assembling, and butter the bread right to the edges.
Should cucumber sandwiches have the crusts cut off?
For afternoon tea, yes: cut off the crusts and slice into fingers or triangles just before serving.
How far ahead can I make them?
Up to about two hours, covered with a damp, clean tea towel and kept chilled.
Guides for this recipe
Some of these guides contain shop links, which are affiliate links (disclosure).
Buying guide
How to Choose a Cake Stand for Afternoon Tea
How-to
How to Host Afternoon Tea at Home
How-to
Afternoon Tea Menu Ideas
How-to
Afternoon Tea Sandwiches: Fillings, Quantities & Make-Ahead
How-to
How to Set an Afternoon Tea Table
Buying guide
Chef's Knives: How to Choose One
Kitchen design
Knife Storage: Blocks, Magnetic Strips and Drawer Inserts
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Drop Scones (Scotch Pancakes)
Small, thick pancakes cooked on a griddle in minutes: buttered warm, with jam or syrup, for tea or breakfast.
Card photos: A tiered cake stand with afternoon tea sandwiches, scones and cakes, RT6HPU via Wikimedia Commons, CC BY-SA 4.0, cropped; Scones with jam and cream, a cup of tea and a china teapot, AlphaLemur via Wikimedia Commons, CC BY-SA 4.0, cropped; A cream tea with scones, jam and clotted cream, Andy Li via Wikimedia Commons, CC0; Finger sandwiches served with tea, Payton Walton via Wikimedia Commons, CC BY-SA 4.0, cropped; A round table laid for afternoon tea with a tiered stand, teapot, cups and saucers, RT6HPU via Wikimedia Commons, CC BY-SA 4.0, cropped; A chef's knife with a wooden handle, Frank Schulenburg via Wikimedia Commons, CC BY-SA 4.0, cropped; Kitchen knives held on a wall-mounted magnetic strip, Phil! Gold from Pikesville, MD, USA via Wikimedia Commons, CC BY-SA 2.0, cropped; Scones split and topped with clotted cream and strawberry jam, Andy Li via Wikimedia Commons, CC0; A loaf of bara brith on a festive table, James Petts from London, England via Wikimedia Commons, CC BY-SA 2.0, cropped; A stack of Scotch pancakes with syrup, Ruth Hartnup from Vancouver, Canada via Wikimedia Commons, CC BY 2.0, cropped. All credits: image credits.