Cucumber Tea Sandwiches with Tarragon Butter
These Cucumber Tea Sandwiches with Tarragon Butter are the epitome of refined simplicity, perfect for elevating any afternoon tea or light lunch gathering. The star is the vibrant tarragon and chervil butter, which adds a sophisticated, anise-kissed richness that perfectly complements the cool, crisp texture of paper-thin English cucumber slices. The cucumbers are briefly cured in salt and vinegar to draw out excess moisture, ensuring the bread stays tender rather than soggy. Served on thin slices of whole-wheat bread with crusts removed, these delicate rectangles offer a beautiful contrast of flavors and textures. They are visually stunning, especially when garnished with fresh watercress, making them an ideal choice for bridal showers, garden parties, or any occasion where elegance meets comfort. A true crowd-pleaser that feels luxurious yet requires minimal effort.
Description
These Cucumber Tea Sandwiches with Tarragon Butter are the epitome of refined simplicity, perfect for elevating any afternoon tea or light lunch gathering. The star is the vibrant tarragon and chervil butter, which adds a sophisticated, anise-kissed richness that perfectly complements the cool, crisp texture of paper-thin English cucumber slices. The cucumbers are briefly cured in salt and vinegar to draw out excess moisture, ensuring the bread stays tender rather than soggy. Served on thin slices of whole-wheat bread with crusts removed, these delicate rectangles offer a beautiful contrast of flavors and textures. They are visually stunning, especially when garnished with fresh watercress, making them an ideal choice for bridal showers, garden parties, or any occasion where elegance meets comfort. A true crowd-pleaser that feels luxurious yet requires minimal effort.
Ingredients
- 1 large English cucumber, peeled, sliced paper thin
- 1/2 teaspoon salt
- 2 tablespoons white vinegar
- 1 cup unsalted butter, softened
- 1/4 cup minced fresh tarragon
- 1/4 cup minced fresh chervil
- 30 thin slices whole-wheat bread, enough to make 72 (2x4inch) rectangles
- Watercress leaves, optional
Directions
- 1 Place cucumber slices in a large bowl. Toss with salt and sprinkle with vinegar. Toss to mix well. Let stand for 1 hour to draw out moisture.
- 2
Drain cucumber slices well in a colander and pat dry with paper towels to remove excess liquid.- 3
In a small bowl, combine the softened butter, minced tarragon, and chervil until well blended.- 4
Spread the herb butter mixture over one side of each bread slice.- 5
Cover 15 of the buttered slices with the drained cucumber slices, dividing them evenly.- 6
Top each cucumber-covered slice with another buttered bread slice to close the sandwiches.- 7
Trim the crusts from all sandwiches using a sharp knife.- 8
Cut each sandwich into three rectangles, resulting in 36 rectangles total (or adjust based on bread size to reach desired count).- 9
Arrange the sandwiches on a serving platter and garnish with fresh watercress leaves if desired. Serve immediately.NoteFor a decorative touch, dip one end of a finished sandwich into mayonnaise and then into minced fresh parsley before serving.
Ensure cucumbers are thoroughly dried after draining to prevent the bread from becoming soggy.
If fresh chervil is unavailable, you can substitute with extra tarragon or a mix of parsley and chives.
These sandwiches are best served fresh but can be assembled up to 2 hours in advance if kept covered and refrigerated.
Use a mandoline slicer for uniform, paper-thin cucumber slices.
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