Perfect for a party platter, a light lunch, or afternoon tea, these Cucumber and Radish English Tea Sandwiches are delicious and easy to make. No cooking required and just four ingredients!
Fun petite sandwiches
You don't have to be a tea drinker to enjoy a pretty tiered platter of dainty treats. Some savory (try BLT Appetizer Cups), some sweet (like Lemon Curd Tartlets), sampling lots of small bites 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.
Ingredients
- Bread - Always use fresh bread. I prefer bread that is sliced a little on the thin side. Pumpernickel, rye, and sourdough are some of my favorites. White, marble rye, or 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, a soft, creamy French cheese called Gournay. Boursin comes in a variety of flavors. For this recipe, I used Basil and Chive. Alternatively, you can use flavored cream cheese or whipped feta or goat cheese.
- Vegetables - Thinly sliced cucumber and radish provide a fresh crisp bite and beautiful color.
Tips for making and serving
- Trim off the crust and cut the sandwiches into small triangles or squares. Tea sandwiches should be small so you can sample a variety.
- The cheese spread provides a barrier between the bread and the veggies. This prevents the bread from getting soggy. A thin layer of butter can be used to protect the bread when using fillings like egg salad.
- Keep the sandwiches fresh by wrapping in plastic wrap and refrigerating until ready to serve - up to a few hours in advance. When using fillings with more moisture, such as egg or ham salad, assemble the sandwiches right before serving.
FAQ's
Afternoon tea should include a variety of sweet and savory small bites: finger or tea sandwiches with various fillings, mini scones or biscuits, small cakes or petit fours, or cookies. The treats should be dainty finger foods so you can enjoy sampling.
Always use fresh bread. Pumpernickel, rye, sourdough, marble rye, white, and whole grain are all great options. Thin-sliced bread - not more than ½ inch thick - is best. The sandwich fillings shouldn't get lost in too much bread.
Egg salad, smoked salmon, chicken or ham salad, shrimp or crab salad, Brie and fig, and beef and horseradish are popular tea sandwich fillings. Get creative with the flavor combinations that you love.
Yes, these sandwiches can be made ahead of time, but not more than a few hours in advance. Wrap the sandwiches in plastic wrap and refrigerate until ready to serve. When using fillings with more moisture like cucumbers or egg salad, assemble the sandwiches right before serving. It also helps to spread the bread with a cheese spread or butter to protect the bread from becoming soggy.
Equipment
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Cucumber and Radish English Tea Sandwiches
Ingredients
- 6 slices pumpernickel bread or similar
- 5.2 ounces Basil and Chive Boursin cheese 1 package (about 10 tablespoons), softened to room temperature
- 3 radishes thinly sliced
- ⅓-½ cucumber thinly sliced
- salt and black pepper to taste
Instructions
- Spread one side of each slice of bread with the herb cheese. Top half with the cucumber slices and the other half with the sliced radish. Season with salt and pepper, if desired. Flip each slice with the radishes over on top of the slices with the cucumbers.
- Trim the crust off each side of the sandwiches. Cut the sandwiches in half, and in half again, creating 4 pieces.
- Arrange on a platter individually or stack two pieces togethe and secure with a toothpick.
Notes
- The cheese spread provides a barrier between the bread and the veggies. This prevents the bread from getting soggy. A thin layer of butter can be used to protect the bread when using fillings like egg salad.
- Keep the sandwiches fresh by wrapping in plastic wrap and refrigerating until ready to serve - up to a few hours in advance. When using fillings with more moisture, such as egg or ham salad, assemble the sandwiches right before serving.
Author's note: This post was originally published in September 2018 and has been updated.
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