Ingredients
Method
- Prepare three fillings: (1) Mix the softened butter, sugar, parsley, chives and salt for the traditional cucumber sandwiches. (2) Mix Greek yogurt, garlic, dill, lemon juice and salt for the tzatziki-style sandwiches. (3) Mix softened cream cheese, drained pimento, shredded cheese, onion powder and salt for the pimento-cheese sandwiches. Keep the bowls separate. The cucumber slices are added during assembly, not mixed into all three spreads.
- Prepare the cucumbers and assemble: Slice the unpeeled seedless cucumbers about 1/16 inch thin; pat dry to avoid soggy bread. For each style, use 6 bread slices to make 3 sandwiches. Spread the traditional cucumber filling on the bread and layer cucumber slices between. Spread the tzatziki-style yogurt mixture on the bread and add cucumber slices. For the pimento version, spread the pimento cheese filling between the bread slices. Top with the matching bread slices.
- Cut and serve: You'll have 9 whole sandwiches (3 of each type). Trim the crusts with a sharp serrated knife, then cut each sandwich into 2 triangles for 18 tea sandwiches, or quarter them for 36 smaller pieces. Around 3 triangles per person serves 6.
- Keep the bread soft: Cover sandwiches tightly in a container or wrap the tray, and refrigerate until shortly before serving. Separate layers with parchment if stacking. See the make-ahead and Food Safety Tip notes below.
Notes
Yield: About 18 triangular tea sandwiches (6 each of cucumber, tzatziki-style cucumber, and pimento cheese), or roughly 6 servings if guests eat 3 triangles each. Quarter the sandwiches for 36 smaller pieces.
Filling: Expect roughly 2–3 tablespoons spread/filling per full sandwich, adjusted to taste. Slice seedless cucumbers thinly and pat dry to avoid soggy bread. Keep the bread buttered or covered.
Make-ahead tips: Place prepared sandwiches in a sealed food container or wrap the tray tightly. If stacking, separate layers with parchment. Refrigerate until shortly before serving; a slightly damp towel can help protect bread briefly, but it should not soak or crush the sandwiches.
Food Safety Tip: Sandwiches with dairy-based fillings are perishable. Hold at 40°F or below and do not leave at room temperature longer than 2 hours (or 1 hour above 90°F). For a party, keep most sandwiches refrigerated and bring out small batches. Source: USDA Food Safety and Inspection Service.