Cucumber Tea Sandwiches with Tarragon Butter
Transform your next gathering into an elegant affair with these Cucumber Tea Sandwiches with Tarragon Butter—a sophisticated yet simple recipe perfect for afternoon tea or a light party appetizer. Delicately crisp cucumber slices are paired with a creamy, herbaceous tarragon butter, infused with zesty lemon for a bright and refreshing flavor. This easy-to-make recipe features classic white bread flattened and crust-free for a polished presentation, while optional fresh dill garnishes lend a pop of vibrant green. With just 20 minutes of prep time, these finger sandwiches effortlessly blend gourmet flair with timeless charm. Perfect for bridal showers, garden parties, or elevating your everyday snacking routine, these sandwiches are sure to impress!
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Recipe Information
Ingredients
- 1 large Cucumber
- 113 grams Unsalted butter
- 2 tablespoons Fresh tarragon leaves
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 8 slices White bread
- 2 teaspoons Fresh dill (optional, for garnish)
Instructions
Peel the cucumber and slice it into thin, even rounds. Place the slices on a paper towel-lined plate, sprinkle with a pinch of salt to draw out excess moisture, and let sit for 10 minutes. Pat dry with additional paper towels.
In a small mixing bowl, combine the unsalted butter, finely chopped tarragon leaves, lemon zest, salt, and ground black pepper. Mix until smooth and well incorporated.
Using a rolling pin or your hands, gently flatten the slices of white bread to make them thin and easier to work with. Trim off the crusts to create neat, square edges.
Spread a generous, even layer of tarragon butter on one side of each slice of bread.
Lay cucumber slices evenly across four slices of the buttered bread, slightly overlapping if necessary. Top with the remaining buttered bread slices, butter-side down, to form sandwiches.
Using a sharp knife, carefully cut each sandwich into quarters, either into squares or diagonal triangles, depending on your preference.
Arrange the sandwiches on a serving platter. Garnish with fresh dill sprigs if desired and serve immediately.
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2255 mg | 98% | |
| Total Carbohydrate | 125.3 g | 46% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 18.5 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 982 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
