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This easy and delightful cucumber sandwich recipe is so delicious in its simplicity! These dainty tea sandwiches are just so fancy and impossibly cute.
You may also like my Summer Tomato Sandwiches or Egg Salad Sandwiches next.
Why you’ll love it
Be forewarned; this section is a love letter to the cucumber sandwich. I am completely obsessed with them! This high tea staple originated in British India in the 19th century, and boy am I glad. Every bite is a little magical, and I could eat these every single day.
When you hold one of these sandwiches, the soft, fluffy white bread gently yields under your fingertips, juxtaposed with the refreshing crunch of sliced cucumber that’s also complemented by a thin layer of creamy mayo and salt & pepper. They’re so special.
What you’ll need
- White bread – you’re going to want to grab a sliced loaf of the softest, freshest standard white bread you can find
- Cucumber – we’re using English cucumber
- Mayo – Duke’s or Hellmann’s are my go-to
- Salt & pepper – to enhance the flavors
Helpful tips
- These are super simple, but it is a good idea to not rush through any stage of making them, especially cutting them. Evenly sliced cucumber and perfectly cut off crusts make them look prettier!
- Freshly ground salt & pepper actually make a big difference in flavor compared to the pre-ground stuff. Oils and aroma are released from the pepper, and I recommend sea salt for superior flavor.
How to make cucumber sandwiches
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Peel the cucumber, and cut it into thin slices (a mandoline works great for even slices). Evenly spread a thin layer of mayo on two of the slices of bread. Place the cucumber rounds on the bread, not too close to the edges since we’re cutting those off.
Season with salt and black pepper generously. Top with the remaining two slices of bread. Using a sharp (and long) knife, carefully cut the crusts off the sandwiches, then cut into quarters. Serve and enjoy right away.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- A sharp, good-quality chef’s knife is important to make the slicing part go smoothly!
- Here’s my mandoline to thinly (and evenly) slice the cucumbers.
- My salt & pepper mills get daily use in my kitchen.
Substitutions and variations
- Cut the sandwiches into four triangles if you want to mix it up.
- You could use softened cream cheese instead of the mayo, but it’s not my preference since the bread is delicate.
- Try adding a bit of chopped fresh dill or other garden herbs (basil, chives, or even mint) for an extra pop of flavor!
What to serve with cucumber sandwiches
- In England, these would traditionally be served at high tea alongside other finger sandwiches and during cricket matches.
- Over on this side of the pond, you can serve them at picnics, for a little snack on the patio any old afternoon, to start a luncheon or brunch with the girls, for baby shower eats, etc.
- I like them with my Sweet Tea especially! Deviled Eggs and Easy Waldorf Salad would be great too, and this Rainbow Infused Water is a pretty accompaniment.
Leftovers and storage
- I suggest eating these cucumber sandwiches fairly quickly after making them. The cucumber will eventually make the bread soggy on the inside, and the bread will dry out on the outside.
- As a result, these aren’t really a make-ahead recipe or one you should transport too far. Part of their beauty is in how fresh and soft they are!
If you made these light and lovely cucumber sandwiches, please let me know in the comments below! Or tag me on Instagram. I hope you enjoy them as much as I do.
Cucumber Sandwiches
Ingredients
- 4 slices white bread
- 1/4 English cucumber
- Mayo to taste
- Salt & pepper to taste
Instructions
- Prep your cucumber by peeling it and slicing into thin (2.5mm if you're using a mandoline slicer) rounds.
- Spread a thin layer of mayo onto two slices of the bread.
- Place the cucumber slices evenly on top of the mayo (space them close together and a little bit of overlap is ok). Don't put them too close to the edges since you will be cutting the crusts off and you don't want waste too much cucumber.
- Add salt & pepper to taste.
- Place the remaining two slices of bread to close the sandwiches and use a long, sharp knife to cut off the crusts from all 4 edges of the sandwiches. Cut the sandwiches into 4 even quarters and enjoy immediately.
Notes
- This recipe makes 8 little sandwiches (two full size sandwiches cut into quarters, which is enough for 2 people for a snack), so if you’re looking to make this a meal or for a tea party, you will need to double/triple/etc. the recipe.
- See step-by-step photos in the blog post above for a visual!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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