📝 About This Recipe
An quintessential icon of British high tea, this sandwich is the epitome of elegance and refreshing simplicity. Originally served to the aristocracy in the Victorian era, it balances the cool crunch of English hothouse cucumbers with a velvety, herb-flecked butter spread. This recipe elevates the classic by using a light salt-curing technique to ensure your bread stays perfectly crisp and never soggy.
🥗 Ingredients
The Produce
- 1 large English Cucumber (hothouse variety, thin-skinned and seedless)
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Fresh Dill (finely chopped, stems removed)
- 1 teaspoon Lemon Zest (finely grated)
The Spread
- 1/2 cup Unsalted Butter (high-quality European style, softened to room temperature)
- 2 tablespoons Cream Cheese (softened, for stability and tang)
- 1/2 teaspoon Maldon Sea Salt (plus extra for curing)
- 1/4 teaspoon White Pepper (finely ground to keep the spread pristine)
- 1 teaspoon Lemon Juice (freshly squeezed)
The Foundation
- 8 slices White Pullmann Loaf (thinly sliced, high-quality square bread)
👨🍳 Instructions
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1
Begin by preparing the cucumber. Using a mandoline or a very sharp chef's knife, slice the English cucumber into paper-thin translucent rounds, roughly 1/8th of an inch thick.
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2
Lay the cucumber slices in a single layer on a cooling rack set over a baking sheet or on several layers of paper towels. Sprinkle lightly with sea salt.
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3
Let the cucumbers sit for 15-20 minutes. This 'sweating' process is the secret to a professional sandwich; it draws out excess moisture so the bread remains dry.
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4
While the cucumbers weep, prepare the herbed butter. In a small mixing bowl, combine the softened butter and cream cheese until completely smooth and aerated.
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5
Fold in the minced chives, dill, lemon zest, lemon juice, 1/2 teaspoon of salt, and the white pepper. Mix until the herbs are evenly distributed.
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6
Gently pat the top of the cucumber slices with a clean paper towel to remove all visible droplets of water and excess salt.
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7
Lay out the eight slices of bread on a clean work surface. Spread a generous, even layer of the herb butter onto one side of every single slice, reaching all the way to the very edges.
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8
On four of the slices, begin layering the cucumber rounds. Overlap them slightly in neat rows (like shingles on a roof) until the bread is completely covered.
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9
Place the remaining four slices of bread, butter-side down, onto the cucumber-covered slices to close the sandwiches.
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10
Using a very sharp serrated knife and a gentle sawing motion, carefully trim the crusts off all four sides of each sandwich to create perfect squares.
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11
Cut each square into three even rectangular 'fingers' or two diagonal triangles, depending on your aesthetic preference.
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12
Arrange the sandwiches on a chilled serving platter. If not serving immediately, cover with a damp (not wet) paper towel and plastic wrap to maintain freshness.
💡 Chef's Tips
Always use English or Persian cucumbers; standard field cucumbers have thick skins and watery seeds that ruin the texture. Ensure your butter is truly at room temperature; cold butter will tear the delicate white bread. Don't skip the salt-curing of the cucumbers; it is the difference between a soggy sandwich and a crisp, professional one. Use white pepper instead of black pepper to maintain the clean, bright aesthetic of the filling. For the most authentic look, use a 'Pullman' loaf which provides perfectly square slices with a fine crumb.
🍽️ Serving Suggestions
Serve alongside a hot pot of Earl Grey or Darjeeling tea with a slice of lemon. Pair with a chilled glass of crisp Champagne or Prosecco for a summer garden party. Arrange on a tiered cake stand as the bottom savory layer of a traditional Afternoon Tea. Accompany with a side of lightly dressed watercress for a peppery contrast. Serve with a small bowl of high-quality potato crisps for an added textural element.