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When it comes to tea parties, and especially afternoon tea, you will probably find some form of cucumber appetizer or sandwich on the menu. It is such an easy savory to prepare that I’m including four recipes here for Cucumber Sandwiches and Canapes. I hope you will give at least one of them a try.
Cucumber sandwiches have apparently been part of English tea since the Victorian era, in the early 1800’s. At that time cucumbers were not readily available, and only the upper class could afford to eat such food. You see, a cucumber sandwich consisted simply of buttered bread with thin slices of cucumbers in between, so there was not a lot of nutritional value in one. They were considered “high class” food and often served at an afternoon tea.
Today, especially in America, we’ve transitioned a cucumber sandwich to include cream cheese, herbs, spices, and other flavorful ingredients. I’m sure the English would not approve, but that’s how things are here. In fact, in this recipe post, you will only find one halfway “traditional” cucumber sandwich, with bread, butter, cucumbers, and oops… also radishes and carrots. We just can’t help ourselves!
More Tea Sandwiches to Enjoy
Ingredients for Cucumber Sandwiches and Canapes
(See the full recipes at the bottom of this post.)
Plain Cucumber Sandwiches
- English cucumbers
- radishes
- carrots
- butter, softened
- thinly sliced white or wheat bread
Cucumber Sandwiches with Hummus
- English cucumbers
- hummus (See my Recipe for Garlic Hummus Here.)
- grated carrots, divided
- butter
- thinly sliced wheat bread
- chickpeas, for garnish
Cucumber Canapes on Crispbread
- English cucumbers
- grated carrots
- cream cheese, room temperature
- mayonnaise
- chopped pecans
- dried parsley
- seasoned salt
- freshly ground black pepper
- Light Rye Crispbread (Wasa brand)
Simple Cucumber Canapes
- English cucumbers or small pickling cucumbers
- Boursin, room temperature (See my Homemade Recipe Here.)
- dill weed
- capers
Shopping for Cucumbers and Bread
When it comes to tea parties and cucumbers, you’ll want to shop for English cucumbers, which are easily found in most grocery stores. I can always find them at Walmart, but also at other local stores including Aldi.
English cucumbers are long, thin, and have smaller seeds than a garden cucumber. They also have a delicate sweet taste, which makes them perfect for a tea party. You will almost always find them individually wrapped in plastic to help protect their thin skin. Be sure to wash and dry the cucumbers after you remove the plastic wrap.
Most tea sandwich recipes call for thin bread. My go-to brand for this is Pepperidge Farm Thin Sliced White or Wheat bread. But it’s not available in our area, so I have to buy it when I visit the city or have our oldest daughter pick it up for me. If you’re unable to find this bread in your store, look for the thinnest bread available. And, for a proper tea sandwich, try to always remove the crust from the bread. Our English cousins will thank you for it!
Instructions for Making These Recipes
Gather your ingredients so that you have everything close at hand on the counter or table.
Plain Cucumber Sandwiches
To make cucumber sandwiches, begin by slicing the cucumbers very thin. You may do this with a knife cutting through the cucumber, or with a vegetable peeler to slice long ribbons of the vegetable.
Thinly slice the radishes and carrots, too.
Next, butter one side of each slice of bread.
To assemble the sandwiches, begin layering with the thin slices of cucumber, followed by the carrots and radishes. Top with another piece of bread, buttered side down.
At this point, it’s time to remove the crust from the bread. I like to use a bench knife but you may also use a Santoku knife or even an electric knife. Trim the bread carefully, without taking off too much of the sandwich. After that, you may slice the sandwich into squares, triangles, or rectangles, also referred to as fingers.
Place assembled sandwiches between sheets of waxed paper and inside a tightly lidded container to keep the sandwiches fresh before serving. It’s always best to serve the sandwiches within two hours, to avoid dampness. Garnish with fresh herbs, cucumbers, or radishes.
Cucumber Sandwiches with Hummus
To make this cucumber sandwich, begin by preparing the hummus, unless you already have some in the refrigerator. However, I encourage you make it homemade. It’s so delicious and quite simple to make. See my recipe for Garlic Hummus with Smoked Paprika Here.
Slice the cucumbers very thin. You may do this with a Santoku knife or with a vegetable peeler to slice long ribbons of the vegetable. Shred the carrot, using a fine-edged grater.
Next, butter one side of each slice of bread. Follow this by spreading a thin layer of hummus on half of the bread slices.
To assemble the sandwiches, begin by sprinkling some shredded carrot over the hummus, not too much, just a pinch. Next, add a thin slice or two of cucumber. Top with another piece of bread, buttered side down.
At this point, it’s time to remove the crust from the bread. I like to use a bench knife but you may also use a Santoku knife or even an electric knife. Trim the bread carefully, without taking off too much of the sandwich. For this sandwich, I found sliced rectangles (or fingers) work best.
Place assembled sandwiches between sheets of waxed paper and inside a tightly lidded container to keep the sandwiches fresh before serving. It’s always best to serve the sandwiches within two hours, to avoid dampness.
Before serving, garnish each sandwich with a small dollop of hummus, topped with a chickpea. These sandwiches are quite delightful, but are best served the day you make them.
Cucumber Canapes with Crispbread
I will often make cucumber canapes for my tea parties. In fact, this may be my preferred way to eat a cucumber savory. To make this recipe, begin by slicing the cucumbers very thin. You may do this with a Santoku knife or with a vegetable peeler to slice long ribbons of the vegetable.
Shred the carrot, using a fine-edged grater. Finely chop the pecans with a nut chopper or knife.
This canape uses a Light Rye Crispbread (Wasa brand) as it’s base. If you’re unable to find this product, you might also use a long multigrain cracker, or even a crispy artisan cracker.
Next prepare the cream cheese spread. In a medium bowl, mix together the softened cream cheese and mayonnaise. Stir in 1/4 cup shredded carrot, finely chopped pecans, and dried parsley. Mix well. Season with seasoned salt and freshly ground black pepper.
To assemble the canapes, begin by spreading a thin layer of the cream cheese mixture on one side of the crispbread. Add three thinly sliced cucumbers to one end of the crispbread, overlapping them slightly. Garnish each canape with a pinch of shredded carrot.
Place assembled canapes between sheets of waxed paper and inside a tightly lidded container to keep them fresh before serving. It’s best to serve canapes within two hours, to avoid dampness.
Simple Cucumber Canapes
This is a really simple recipe for cucumber canapes, but I like to serve it as a lighter option when I have several sandwich savories.
If you are making a homemade version of Boursin, go ahead and make that first, as it may need to refrigerate to allow the flavors to meld. Overnight might be best. See my recipe for Herbed Parmesan Spread Here. Be sure to allow the Boursin to come to room temperature, for easiest spreading.
When you’re ready to prepare this recipe, begin by slicing the cucumbers in 1/2 – 1″ rounds. English cucumbers are recommended, but I have made this with small garden fresh pickling cucumbers, too. I also like to alternately peel the cucumbers for an interesting visual when they are sliced. Pat the cucumber slices dry with a paper towel.
Spoon a dollop of Boursin on top of each cucumber slice. Alternately, you may place softened Boursin spread in a pastry bag with a star shaped tip and pipe onto the cucumbers for a “fancier” appearance. Garnish with a pinch of dill weed and 2-3 drained capers.
Place canapes in a tightly lidded container and refrigerate for up to 4 hours. After that, the cucumbers tend to become a bit watery and soft. This recipe will make 24 canapes and will serve 6-8 people.
I hope these four recipes have inspired you to serve a cucumber savory at your next tea party. Feel free to mix and match ingredients as desired. For example, use Hummus instead of Boursin, or spread Boursin along with butter for a tea sandwich. The possibilities are only limited by your imagination!
See more Tea Party Recipes Here. Browse Sandwiches Here. View Appetizers Here.
Cucumber Sandwiches and Canapes
Ingredients
Plain Cucumber Sandwiches
- 1 long English cucumber thinly sliced
- 4 small radishes thinly sliced
- 1 medium carrot peeled and thinly sliced lengthwise
- 1/2 cup butter room temperature
- 6 slices thin wheat bread
Cucumber Sandwiches with Hummus
- 1 cup hummus See my Recipe for Garlic Hummus Here.
- 1 long English cucumber
- 1 medium carrot finely grated, divided
- 1/2 cup butter room temperature
- 8 slices thin wheat bread
- 12 whole chickpeas for garnish
Cucumber Canapes on Crispbread
- 1 long English cucumber
- 1 medium carrot finely grated
- 8 oz cream cheese room temperature
- 2 tablespoons mayonnaise
- 1/4 cup chopped pecans
- 1 teaspoon dried parsley
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon freshly ground black pepper
- 12 pieces Light Rye Crispbread Wasa brand
Simple Cucumber Canapes
- 1 long English cucumber or 2 small pickling cucumbers
- 1/2 cup Boursin room temperature (See my Homemade Recipe Here.)
- 2 teaspoons dill weed
- 1/3 cup capers
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
Plain Cucumber Sandwiches
- Slice English cucumber very thin. You may do this with a knife cutting through the cucumber, or with a vegetable peeler to slice long ribbons.
- Thinly slice the radishes and carrots.
- Next, butter one side of each slice of bread.
- To assemble the sandwiches, begin layering with thin slices of cucumber, followed by radishes and carrots. Top with another piece of bread, buttered side down.
- Remove the crust from the bread using a bench knife or Santoku knife. Slice the sandwich into squares, triangles, or rectangles, also referred to as fingers.
- Place assembled sandwiches between sheets of waxed paper and inside a tightly lidded container to keep the sandwiches fresh before serving. It's always best to serve the sandwiches within two hours, to avoid dampness. Garnish with fresh herbs, cucumbers, or radishes. Recipe will make 12-18 small tea sandwiches. Serves 6.
Cucumber Sandwiches with Hummus
- Prepare the hummus, unless you have some in the refrigerator.
- Slice the cucumbers very thin. You may do this with a Santoku knife or with a vegetable peeler to slice long ribbons. Shred the carrot, using a fine-edged grater.
- Butter one side of each slice of bread. Spread a thin layer of hummus on half of the bread slices.
- Assemble the sandwiches by sprinkling a pinch of shredded carrot over the hummus. Add a thin slice or two of cucumber. Top with another piece of bread, buttered side down.
- Remove the crust from the bread using a bench or Santoku knife. Slice each sandwich into 3 rectangles (or fingers).
- Place assembled sandwiches between sheets of waxed paper and inside a tightly lidded container to keep the sandwiches fresh before serving. Serve within two hours, to avoid dampness.
- Garnish each sandwich with a small dollop of hummus, topped with a chickpea. Makes 12 finger sandwiches and will serve 6.
Cucumber Canapes on Crispbread
- Slice the cucumber into very thin ribbons with a Santoku knife or a vegetable peeler.
- Shred the carrot, using a fine-edged grater. Finely chop the pecans with a nut chopper or knife.
- Prepare the cream cheese spread. In a medium bowl, mix together the softened cream cheese and mayonnaise. Stir in 1/4 cup shredded carrot, finely chopped pecans, and dried parsley. Mix well. Season with seasoned salt and freshly ground black pepper.
- Assemble the canapes by spreading a thin layer of cream cheese mixture on one side of the crispbread. Add three thinly sliced cucumbers to one end of the crispbread, overlapping them slightly. Garnish each canape with a pinch of shredded carrot.
- Place assembled canapes between sheets of waxed paper and inside a tightly lidded container to keep them fresh before serving. It's best to serve canapes within two hours, to avoid dampness. This recipe will make 12 canapes and will serve 6 people.
Simple Cucumber Canapes
- If you are making a homemade version of Boursin, go ahead and make that first, as it may need to refrigerate to allow the flavors to meld. Overnight might be best. Be sure to allow the Boursin to come to room temperature, for easiest spreading.
- Slicing cucumbers in 1/2 – 1" rounds. Pat the cucumber slices dry with a paper towel.
- Spoon a dollop of Boursin on top of each cucumber slice. Alternately, you may place softened Boursin spread in a pastry bag with a star shaped tip and pipe onto the cucumbers for a "fancier" appearance.
- Garnish with a pinch of dill weed and 2-3 drained capers.
- Place canapes in a tightly lidded container and refrigerate for up to 4 hours. After that, the cucumbers tend to become a bit watery and soft. Makes 24 canapes and will serve 6 – 8 people.
