Cucumber Tea Sandwiches
10m prep 0s cook 40m ready
Classic cucumber tea sandwiches with buttered bread, thinly sliced cucumber marinated in vinegar, and a pinch of salt and pepper. Perfect for afternoon tea or light snacks.
Nutrition (per serving, estimated)
Estimated based off 6 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 91.1 mg
- Iron: 2.23 mg
- Magnesium: 17.8 mg
- Phosphorus: 64.4 mg
- Potassium: 119 mg
- Zinc: 0.49 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 cucumber
- vinegar
- 8 bread
- butter
- salt
- pepper
Let's Cook
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Step 1.
Seed the cucumber, then slice it thinly. Place the slices in a bowl and add a few splashes of vinegar, tossing to coat. Let the cucumber soak in the vinegar for 30 minutes.
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Step 2.
While the cucumber soaks, you can prepare other tasks or simply let it sit. After 30 minutes, drain the cucumber slices well in a colander.
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Step 3.
Butter one side of each bread slice. Arrange the drained cucumber slices evenly on half of the buttered bread slices, covering the surface. Season with a dash of salt and pepper.
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Step 4.
Top with the remaining buttered bread slices, buttered side down, to form sandwiches. Using a sharp knife, cut off the crusts from each sandwich, then slice each sandwich into quarters (four triangles or squares). Serve immediately or cover and refrigerate until ready to serve.
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