Cucumber-Boursin Tea Sandwiches

by Sarah on January 12, 2012

I just made these cucumber tea sandwiches for a friend’s New Year’s Eve party and as usual, they were a hit.  Everyone loves tea sandwiches!  I don’t know why.  Is it because they are little and cute?  Do the ingredients become somehow more magically delicious because they are darling?  Who knows. They are easy to make and fun to serve and the guests are happy.

You can make tea sandwiches with literally any filling.  Pimiento cheese, chicken salad, onion, egg salad, ham salad, tuna….the possibilities are endless. This cucumber version is good if you have vegetarians in the house, or if you just want a light vegetable offering if you are doing some other meat options.  Tea sandwiches traditionally can be cut into rectangles, triangles or whatever shapes you like, but it’s only natural to go with a circle to match the cucumber round.  I paired the cucumber with garlicky Boursin cheese and a mayonnaise-mustard spread.  Dead simple.

I happen to own a neat little set of concentric ring cutters, but before I got them I have been known to use an appropriately-sized glass (and cut around it) or a small and cleaned-out tin can or empty jar.  Whatever works.

Cucumber-Boursin Tea Sandwiches


  • 1 loaf wheat bread (you can get about 5-6 circles out of each slice)
  • 1 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1 container Garlic and Herb Boursin
  • 1 large English or hothouse cucumber
  • sprouts or microgreens, optional
  • salt, pepper


  • Cut out bread slices, avoiding the crusts. You should get about 5-6 circles per slice.
  • On half the circles, spread with Boursin.
  • Top with cucumber.
  • Season cucumber with salt and pepper.
  • Top with sprouts or micro greens if you like.
  • Spread the other bread circles with the mayo-mustard spread fairly liberally and place on top of the cucumber side.

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