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This recipe is in categories Edwardians and WW1, Party food, Picnic, Snacks, Starters,
About this recipe:
Difficulty: not rated
Preparation Time: 5 minutes
Cucumber sandwiches were most often served at afternoon tea (around 5pm). The popularity of the cucumber sandwich peaked in upper-class circles in the Edwardian era, when cheap labour and plenty of coal meant cucumbers could be grown in hotbeds under glass through most of the year. Cucumber sandwiches also became traditonal in the tea break at club cricket matches in England, where ground pepper and vinegar was often added to the sandwiches.
- thinly sliced white bread
- unsalted, softened butter or whipped cream cheese.
- lemon juice (optional)
Making and cooking it
- Peel cucumbers and slice very thin
- Sprinkle the slices with a little salt and lay on paper towels to drain
- Cut the white bread into very thin slices
- For each sandwich, spread a little unsalted softened butter on the slices of bread, being careful to butter right up to the edges. (For a more modern alternative whipped cream cheese can be used instead)
- Layer the cucumber slices on one of the slices of bread (no thicker than 1/4 inch)
- Place the other slice of bread on top
- Cut the crusts off the sandwiches and then slice diagonally twice, creating four small triangular sandwiches
- A couple of dashes of lemon juice can be added on the cucumber if desired
Note: The slices of cucumber must be placed in the sandwich just before serving in order to prevent the sandwich from becoming damp and losing its freshness.