Cucumber and Radish English Tea Sandwiches

Perfect for a party platter, a light lunch, or afternoon tea, these English Tea Sandwiches with cucumber and radish are delicious and easy to make. No cooking is required, and they are made with just four ingredients! 

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This post was originally published in September 2018 and has been updated.

Afternoon Tea Sandwiches

You don't have to be a tea drinker to enjoy a pretty tiered platter of dainty treats. With savory bites like BLT Appetizer Cups and sweet ones like Strawberry Tea sandwiches and Lemon Curd Tartlets, sampling a variety is so much fun.

These English tea sandwiches are similar to those served at afternoon tea. With just four ingredients these nibbles are easy to make and are full of flavor and texture.

Ingredient Notes

• Bread - Always use fresh bread. I prefer bread that is sliced on the thin side. Pumpernickel, rye, and sourdough are some of my favorites. White, marble rye and whole grain can also be used.
• Cheese spread - I love having a creamy component in tea sandwiches. These English tea sandwiches start with a layer of Boursin cheese, which is a soft, creamy French cheese called Gournay. Boursin comes in a variety of flavors, such as Basil and Chive, which I used in this recipe. Alternatively, you can use flavored cream cheese, whipped feta, or goat cheese.
• Vegetables - Thinly sliced cucumber and radish provide a fresh crisp bite and beautiful color.

Step-by-step instructions

See the recipe card for complete instructions and ingredient amounts.

1. Spread each slice of bread with the cheese spread.
2. Layer with thin slices of cucumber and radish.

3. Close the sandwich and trim off the crusts. Cut into squares, rectangles, or triangles.

I double-stacked these for serving, so I used a toothpick to secure them.

Tips for making and serving finger sandwiches

• Use a mandolin to thinly slice the cucumbers and radishes.
• Trim off the crust and cut the sandwiches into small triangles or squares. Tea sandwiches should be small so you can sample a variety.
• Use a serrated bread knife to trim the crust to prevent squishing the bread.
• Allow cheese spreads to come to room temperature before building the sandwiches. This makes it easy to spread without tearing the bread. A layer of cream cheese or spreadable cheese provides a barrier between the bread and the veggies. No one wants a soggy tea sandwich!
• Spread a thin layer of butter on the bread to protect it from turning soggy when using moist fillings like egg salad.
• Keep the sandwiches fresh by wrapping them in plastic wrap and refrigerating them until ready to serve - up to a few hours in advance. When using fillings with more moisture, such as ham or egg salad, assemble the sandwiches right before serving.

What to serve with tea sandwiches

• BLT Appetizer Cups - Miniature phyllo shells are filled with chopped arugula, tomatoes, and bacon and dressed with lemon-herb mayo.
• Strawberry Tea Sandwiches - These cute heart-shaped finger sandwiches have strawberry cream cheese and slices of fresh strawberries.
• Cucumber Canapes - Cucumber slices are topped with herby cheese spread, sun-dried tomatoes, and fresh basil for a delicious bite.
• Deviled Eggs with Miracle Whip - A classic party snack, these hard-boiled eggs have a wonderfully creamy and tangy filling.

Essential equipment

Mandolin | Bread knife

More sandwich favorites to try