📝 About This Recipe
Transport yourself to a sun-drenched Victorian garden with these elegant, refined tea sandwiches. Featuring crisp English cucumbers and a luxuriously herbed lemon-shallot cream, these bites offer a perfect balance of creamy texture and refreshing crunch. This classic of British high tea is elevated through meticulous preparation, ensuring every delicate triangle is a masterpiece of understated sophistication.
🥗 Ingredients
The Foundation
- 1 loaf White Pullman Loaf (high-quality, thinly sliced white bread)
- 2 large English Cucumber (seedless and firm)
- 1 teaspoon Kosher Salt (for drawing out moisture)
Herbed Cream Spread
- 8 ounces Cream Cheese (full-fat, softened to room temperature)
- 4 tablespoons Unsalted Butter (high-quality European style, softened)
- 2 tablespoons Fresh Dill (finely minced)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 teaspoon Lemon Zest (from an organic lemon)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 small Shallot (grated or very finely minced)
- 1/4 teaspoon White Pepper (to maintain the clean white aesthetic)
Finishing Touches
- 1 pinch Flaky Sea Salt (for final assembly)
- 1/4 cup Micro-greens or Mint (for optional garnish)
👨🍳 Instructions
-
1
Begin by preparing the cucumbers. Using a mandoline or a very sharp knife, slice the English cucumbers into paper-thin rounds, approximately 1/16th of an inch thick.
-
2
Place the cucumber slices in a colander over a bowl. Sprinkle with the kosher salt and toss gently. Let them sit for 15-20 minutes to draw out excess moisture; this prevents soggy sandwiches.
-
3
While the cucumbers drain, prepare the spread. In a medium mixing bowl, combine the softened cream cheese and butter. Beat with a spatula or hand mixer until completely smooth and aerated.
-
4
Fold in the minced dill, chives, lemon zest, lemon juice, grated shallot, and white pepper. Mix until the herbs are evenly distributed throughout the cream.
-
5
After 20 minutes, rinse the cucumber slices very briefly under cold water to remove excess salt, then pat them completely dry between layers of paper towels.
-
6
Lay out the bread slices in pairs on a clean work surface. You will need an even number of slices.
-
7
Spread a generous, even layer of the herbed cream mixture onto one side of every slice of bread, reaching all the way to the very edges. This 'seals' the bread from any remaining moisture.
-
8
On half of the bread slices, layer the cucumber rounds in a slightly overlapping shingle pattern. Aim for 2-3 layers of cucumbers for a substantial bite.
-
9
Lightly sprinkle a tiny pinch of flaky sea salt over the cucumber layers to brighten the flavor.
-
10
Top with the remaining bread slices, cream-side down, pressing very gently to adhere the layers.
-
11
Using a very sharp serrated knife, carefully trim the crusts off all four sides of each sandwich. Wipe the knife blade with a damp cloth between every cut for a clean, professional finish.
-
12
Cut each square sandwich diagonally into two or four triangles, or into three vertical 'fingers' depending on your preference.
-
13
Arrange the sandwiches on a chilled serving platter, garnishing with a few extra sprigs of dill or micro-greens if desired. Serve immediately.
💡 Chef's Tips
Use English or Persian cucumbers as they have thinner skins and fewer seeds than standard field cucumbers. Always salt and drain your cucumbers; skipping this step is the number one cause of soggy tea sandwiches. Ensure your butter and cream cheese are truly at room temperature to avoid lumps and tearing the delicate bread. For the cleanest edges, use a long serrated bread knife and a gentle sawing motion without applying downward pressure. If making an hour ahead, cover the sandwiches with a slightly damp (not wet) paper towel and plastic wrap to keep them from drying out.
🍽️ Serving Suggestions
Pair with a hot pot of Earl Grey or Darjeeling tea for a traditional afternoon experience. Serve alongside chilled Prosecco or a crisp Rosé for a sophisticated brunch or garden party. Arrange on a tiered cake stand with scones and petit fours for a full 'High Tea' presentation. Accompany with a side of lightly dressed mixed baby greens or a chilled gazpacho. Include a small dish of cornichons or pickled onions on the side to provide a vinegary contrast to the creamy spread.