Can you make Cucumber Tea Sandwiches ahead of time?

Yes, by using the recommended wrapping process shown above, you can make these sandwiches the day before your event. You can also use this process with any tea sandwich.

Do I have to wrap them and wait for 3 hours?

No, this is the process I use to make them look the best as well as making them easier to slice. If you want to eat them right away, carefully cut them with the serrated knife, keeping an eye on the cucumber, which might slip out while you slice.

How many Traditional Cucumber Sandwiches does this recipe make?

One English cucumber, one batch of cream cheese mixture, and one loaf of soft white bread yield approximately ten whole sandwiches, which can be sliced into 2, 3, or 4 cucumber finger sandwiches. If you prefer a more considerable "meal" sandwich with extra spread and cucumbers, you can get 5-6 sandwiches out of the same amount of cream cheese mixture and cucumbers, with leftover bread.

How can I stop cucumber tea sandwiches from going soggy?

Be sure to sweat your cucumbers and dry them thoroughly before using them in the sandwich. Also, wrap the sandwiches in plastic wrap for several hours ahead of serving to ensure the filling adheres to the inside of the bread well.

Traditional Cucumber Sandwiches

Name: Traditional Cucumber Sandwiches
Prep time: 3 h 20 min
Total time: 3 h 20 min
Cuisine: British
Ingredients: 1 long English cucumber; 1 loaf of soft white bread, 20 slices per package; 12 ounce tub of cream cheese spread; 1 tablespoon minced fresh dill, more for garnish; 1 teaspoon lemon zest; salt, less than 1 teaspoon

Description

Indulge in the classic charm of Traditional Cucumber Sandwiches. They are refreshing, simple, and satisfying, using only 5 Ingredients! These make the perfect light snack or tea-time accompaniment.

Ingredients

Scale

1 long English cucumber
1 loaf of soft white bread, 20 slices per package
12 ounce tub of cream cheese spread
1 tablespoon minced fresh dill, more for garnish
1 teaspoon lemon zest
salt, less than 1 teaspoon

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Instructions

Thinly slice the cucumber, preferably with a mandolin slicer. Lay the slices out evenly on a paper towel and sprinkle the tops with a few pinches of salt. Wait 30 minutes.
When the cucumber slices have sweated out moisture, soak up the excess with a paper towel before putting them in the sandwiches.
While the cucumbers are sweating, combine the cream cheese spread, minced fresh dill, lemon zest, and a teaspoon of salt in a bowl.
When you're ready to make the sandwiches, lay out the slices of bread and spread a thin layer of cream cheese mixture on each slice, 1 1/2-2 tablespoons per slice. Be sure to spread it all the way to the edge.
Next, shingle nine slices of cucumber onto one slice of bread, also all the way to the edge. Then, top the cucumber with another slice of bread and repeat the process. You should end up with eight to ten whole sandwiches.
When all the sandwiches are made, stack them in groups of 3 or 4 and tightly wrap them in plastic. This will help the sandwiches "stick" together better and keep them moist for up to a day ahead. See the post for details on how to wrap the sandwiches.
After 3-24 hours, unwrap the sandwiches from the plastic wrap. Using a serrated knife, carefully remove the crusts from the sandwich. Then, slice them into your desired shape.
For 2-4 triangles, cut the sandwich square corner to corner, then split those two in half. For sandwich fingers, split the square into three long pieces.

Prep Time: 20 minutes
Hands Off Prep Time: 3 hours
Category: appetizer
Method: Stir and serve
Cuisine: British