Cucumber sandwich

Thin crustless white bread sandwiches spread with butter and filled with fine cucumber slices. A staple of the British afternoon tea, light and refreshing.

20 min
4 servings
Medium
Budget-friendly
🇬🇧 United Kingdom

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Ingredients

Spices & seasoning

White pepper
Salt

Optional extras

60 g Cream cheese (such as Philadelphia)

Nutrition facts

262 kcal per serving

Protein: 4.2 g
Carbohydrates: 28.2 g
of which sugars: 5.2 g
Fat: 14.1 g
of which saturated fat: 8.6 g
Fiber: 1.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Trim the crusts off the slices of sandwich bread.
Spread each slice thinly with softened butter, all the way to the edges.
Peel the cucumber and slice it into very thin rounds using a mandoline or a sharp knife.
Lay the cucumber rounds on half of the slices in an even layer.
Season lightly with salt and pepper, then sprinkle with chives.
Close with the remaining slices and press gently.
Cut each sandwich into four triangles or fingers and cover with a damp cloth until serving.