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Cucumber Tea Sandwiches

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 18 tea sandwiches
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1 stick (4 ounces) salted Irish butter, such as Kerrygold, at room temperature

2 tablespoons chopped fresh parsley

1 tablespoon chopped chives 

1 tablespoon finely minced shallot

1 teaspoon lemon zest plus juice of 1/2 lemon

12 slices brioche bread (1/2-inch slices), crusts removed 

24 thin lengthwise slices Persian cucumber (1/4-inch slices) 

Kosher salt

3 to 4 small red radishes, thinly sliced into rounds 

1 cup frisee, broken into small pieces 


  1. In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest.
  2. Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread--it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread.
  3. Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.