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Cucumber Tea Sandwich

A community recipe by

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Choose the best-quality white or wheat bread as possible.Bread slices should be lightly buttered not matter what the filling. Unsalted butter should always be used. Butter should be at room temperature before spreading. Sandwiches will not become limp and soggy as readily if you spread the butter to the edge of the bread. Cut the crusts off the bread with a long, sharp knife after the sandwiches are filled. This keeps everything neater. Since tea sandwiches should be delicate, cut each sandwich in half on the diagonal or into thirds or fourths before serving. Decorative shapes can be made with cookie cutters.


Serves: 0

  • ½ cucumber (seedless, peeled and thinly sliced)
  • 125 unsalted butter (room temperature)
  • 125 finely chopped watercress
  • 16 slices bread
  • salt (to taste)
  • 125 alfalfa sprouts


Cucumber Tea Sandwich is a community recipe submitted by siegfriedandtristan and has not been tested by so we are not able to answer questions regarding this recipe.

  • Place cucumber slices between layers of paper towels to remove excess moisture.
  • In a small bowl, combine butter and watercress; spread on one side of each slice of bread.
  • Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Cover each with 1 tablespoon alfalfa sprouts and top with the remaining slices of bread, buttered side down
  • Tell us what you think