Cucumber sandwiches are a traditional British snack served with afternoon tea. They are made with thinly sliced cucumbers between two slices of buttered bread. Variations exist in different countries, such as the cream cheese and cucumber spread in the US and cucumber sandwiches served as a light snack in India. The sandwiches are usually made immediately before serving to prevent sogginess, and variations include additional vegetables and herbs.
Cucumber sandwich is a traditionally British staple made of thinly sliced cucumbers between two lightly buttered thin slices of bread with the crusts removed. The British served the cucumber sandwich iced tea, also known as afternoon tea, between three and five o’clock. This was to provide nourishment and a break during the long stretch between the midday meal and the evening meal, which was served around 8pm. The height of popularity of the cucumber sandwich served with tea was during the Victorian and Edwardian eras, when tea was an everyday affair. Today, cucumber sandwiches are popular refreshments to serve at teas and gatherings and often consist of multiple ingredients and different variations.
Although the cucumber sandwich originated in England, it first spread to other countries with a British presence or influence, such as India and the United States, and appears in different variations around the world. Interestingly, cucumber is believed to have first been grown in India, where cucumber sandwiches are still served as a light snack in gatherings and on airplane flights. In the United States, cucumber sandwiches may be served with butter, mayonnaise, or cream cheese. Around 1900 in Louisville, Kentucky, Jennie Benedict, a restaurateur and restaurant owner, developed a cream cheese and cucumber spread that was popular as a dip for vegetables or used in sandwiches. The Benedictine spread became a staple of Kentucky cuisine and is still frequently seen at Kentucky Derby gatherings.
Because cucumber sandwiches are light and simple, they tend to be less filling than other types of sandwiches. At low tea, they’re served with scones and a dessert cake to prevent overindulgence in the richer fare. Their lighter characteristics continue to make them popular at brunches and as a light snack, especially in the summer.
The high water content of cucumbers makes a thin layer of butter, mayonnaise or cream cheese on the bread a necessity to prevent soggy buns. Cucumber sandwiches are usually made immediately before serving, but they can be made ahead of time if the cucumbers are allowed to rest on paper towels or if the moisture is squeezed through a cheese cloth. Some preparations call for the cucumber slices to be lightly sprinkled with salt to draw out the moisture and allowed to sit on paper towels for 20 to 30 minutes.
Today, many variations of the traditional cucumber sandwich have been developed. It is common to see recipes that introduce vegetable ingredients such as asparagus, watercress or radishes. Many include fresh herbs such as parsley, dill or peppermint. For a fancier sandwich, cucumbers can be peeled with a vegetable peeler into shavings, which can be arranged on a buttered slice of bread, cut into shapes with a cookie cutter, and served open-faced garnished with a sprig of fresh herbs.
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