Cucumber Tea Sandwiches with Herb Aïoli

Cucumber Tea Sandwiches with Herb Aïoli

These Cucumber Tea Sandwiches with Herb Aïoli are a great addition to your upcoming afternoon tea events.

Cucumber Tea Sandwiches
Makes 32
  • ½ seedless cucumber, peeled and cut into ⅛-inch-thick slices
  • 16 slices thin-slice white bread, crusts removed
  • 1 recipe Herb Aïoli (recipe follows)
  • Garnish: sliced cucumbers, sliced radishes, asparagus, celery leaf
  1. Place cucumber slices between layers of paper towels to remove excess moisture.
  2. Spread each bread slice with Herb Aïoli. Layer cucumber slices over aïoli on eight bread slices. Top each with a remaining
  3. bread slice. Cut each sandwich into quarters. Garnish with cucumber and radish slices, asparagus, and celery leaf, if desired.

Herb Aïoli
Makes 1½ cups
  • 1½ cups mayonnaise
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh chives
  1. In a small bowl, combine mayonnaise, dill, parsley, thyme, and chives. Mix until smooth. Cover, and refrigerate for up to 3 days.

To see more read “A Festive May Day Tea,” on page 27 of the Teatime Bliss 2017 issue of Victoria.


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