These classic cucumber sandwiches are a traditional snack that is served during afternoon teatime. In England teatime is more than a simple drink tea. Afternoon teatime is a light meal typically eaten between 3 pm and 5 pm. originated amongst the wealthy classes in England in the 1840s. The idea is to sit down, sip tea, and treat yourself – makes life feel a little more special!
Making these sandwiches today took me back to the memory lane of those carefree days and brought back some wonderful memories of my college days in Brighton, England.
- 1/2 medium thin English cucumber
- Unsalted butter, at room temperature
- 8 white bread slices (Check the label for Gluten-Free Bread)
- 1/2 teaspoon salt
Peel cucumber and slice in paper-thin rounds, and put in a colander or sieve. Sprinkle lightly with salt (don’t go overboard), allow liquid to drain, about 15-20 minutes. Press to release water; pat dry with paper towels to remove any excess moisture
Spread one side of each slice of bread with a thin layer of unsalted butter. Arrange cucumber slices in a single layer and cover it with another slice of lightly buttered bread. Firmly press the two slices of bread together.
Using a serrated knife remove the crusts and then cut each sandwich in half diagonally, and then in half again; each sandwich makes 4 triangular tea sandwiches. Serve with tea, sugar and milk.
Tips: If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper. Refrigerate. When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.
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