Ready in 15 minutes, this cucumber sandwich is like no other. Forget about cream cheese, the combination of feta, walnut and herbs takes this classic sandwich to a whole new level.
Cucumber sandwiches are simple yet so elegant. They were first introduced in the 1800 when tea parties became popular in England. At that time, the only ingredients used to make these tea sandwiches were bread, cucumber and butter. Then through years, cream cheese and sometimes mayonnaise became a staple. Today I'm jazzing things up by making these cucumber tea sandwiches Persian style!
Table Of Contents:
What Goes Into Cucumber Sandwich?
- Cheese spread: For this spread I used a block of feta which is a classic cheese used in the Middle East and the Mediterranean cuisines. Alternatively, you can use labneh as well. Since this recipe is an homage to Persian sabzi khordan, I used walnuts, dill and some olive oil to make the spread smoother. You can use other fresh herbs such as green onion, mint or basil.
- Cucumber: English cucumbers or Persian cucumbers work best for this recipe because of their crispy texture.
- Bread: You can use any sandwich bread (white or whole wheat) as long as they're not crusty or have too many holes. It's best to remove the crust for a better look.
How To Make Cucumber Sandwich
- Make the spread: Place the feta, walnuts and olive oil in a small food processor. Blend until all is combined and creamy. Transfer the feta mixture to a bowl and mix in the chopped dill.
- Prepare the cucumbers: Thinly slice the cucumbers using a sharp chef's knife or mandoline. If planning to serve the tea sandwiches later, salt the cucumber slices and let them sit for 30 minutes, then rinse and dry them completely.
- Prepare the sandwiches: Spread the cheese mixture on two pieces of bread, arrange the cucumbers on one slice of bread and have them overlap slightly. Top with the other bread slice and press slightly so the cucumbers stick to the bread. Repeat with the remaining ingredients to make all the sandwiches.
- Cut and serve: Cut the sandwiches into triangles or squares, place them on serving plate and serve.
Tips To Keep Cucumber Sandwiches From Getting Soggy
No one like soggy sandwiches, especially when you're trying to have an elegant set of sandwiches or appetizers. After some trial and tests, I have a few tips and notes to share with you on how to avoid soggy cucumber sandwiches:
- Salt the cucumbers: You can skip this step if you're serving the tea sandwiches immediately. However, if you're making these ahead, salt the cucumber slices and place them in a colander over a large bowl and let them sit for 30 minutes to release their excess liquid. Then rinse them with cold water and dry them completely using a kitchen towel. This way the cucumbers will keep crispy for longer.
- Spread to cucumber ratio: Spread a good layer of the feta mixture on both the top and bottom bread slices so the cucumber slices won't touch the bread directly.
- Use the right cucumbers: Persian and English cucumbers work best for this recipe because they're not too seedy. If you're using a cucumber other than the two mentioned, it's best to remove the seeds.
What To Serve With Cucumber Sandwiches
You can have these cute sandwiches as part of a nice spread with some appetizers and desserts:
- Pan con tomate
- Caprese skewers
- Turkish lentil balls
- Roasted radishes
- Salmon avocado bites
- Chicken walnut puff pastry
- Stuffed dates
- Olive oil cake
What To Do With The Leftovers
Cucumber sandwiches are best served immediately when they are fresh and crisp. However, you can store the leftovers on a plate in a single layer, cover with a plastic wrap and refrigerate for up to a day. I would take them out of the refrigerator 30 minutes prior to serving.
If you have leftover spread, transfer it to an airtight container and refrigerate for up to 3 days.
Frequently Asked Questions
These are best served immediately. However, you can make the spread up to a day in advance and assemble the sandwiches a couple of hours before serving.
Yes, you can easily double or triple this recipe and serve a larger crowd.
The combination of feta and walnuts is a classic. Pecans would come close if you're looking to use any other nuts.
Fresh dill is a tasty addition to this cheese spread. It's possible to use other herbs including green onions, mint, basil or parsley as well.
More Tasty Recipes To Try
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Best Cucumber Sandwich Recipe
- 4 oz feta cheese
- 1 tablespoon olive oil
- 2 tbsp walnuts
- ⅓ cup dill chopped
- 1 English cucumber thinly sliced
- 16 slices sandwich bread
- Place the feta, walnuts and olive oil in the bowl of a small food processor. Blend until the cheese mixture is creamy.
- Transfer the cheese mixture to a bowl and add the chopped dill. Mix using a spoon.
- Thinly slice the cucumbers using a chef's knife or mandoline.
- Spread the feta mixture on each bread slice. Arrange the cucumbers on 8 of the bread slices and have them overlap slightly. Top the cucumbers with the remaining 8 slices of bread and press gently to have the cucumbers stick to the cheese. You should have 8 cucumber sandwiches.
- Remove the crusts of the sandwiches. Cut the sandwiches into triangles or squares and arrange on a plate.
- You can use white or whole wheat sandwich bread to make this recipe.
- English cucumber and Persian cucumber work best for these sandwiches because they are not seedy.
- Dill adds a lot of flavor to these tea sandwiches, you can also use other herbs such as parsley, green onions, mint or basil.
- If you're planning to make these tea sandwiches ahead of time, salt the cucumbers and place them in a colander over a large bowl. Let them sit for 30 minutes, then rinse with cold water and dry them using a kitchen towel. Then use them to make the cucumber sandwiches.
- Store the leftovers on a plate, cover with a plastic wrap and refrigerate for up to 1 day. If you have extra feta cheese spread, store it in an airtight container and refrigerate for up to 3 days.