There’s something delightfully civilized about a tea sandwich. Tiny, tidy, crustless, and just elegant enough to make you feel like you should sit up a little straighter while eating one.
Tea sandwiches originated as part of the British afternoon tea tradition in the 1800s when Anna Russell, the Duchess of Bedford, reportedly needed a little something to bridge the long gap between lunch and very fashionable late dinners. Delicate sandwiches filled with cucumber, butter, salmon, egg salad, or herbed cheese quickly became part of the ritual. Crusts were removed for practical and aesthetic reasons: the sandwiches were softer, easier to eat neatly, and looked much prettier stacked on a tiered tray. Victorian etiquette was apparently very concerned with crumbs.
These cucumber and radish tea sandwiches feel true to that tradition while also being entirely vegan. The filling combines dairy-free cream cheese and vegan Boursin-style cheese into a creamy, herbaceous spread that most people simply assume is traditional cheese. Honestly, I often don’t even mention that they’re vegan because I don’t want guests making assumptions before tasting them. At the tea Ed and I hosted with our friends Lauren and Chris M for Ardrossan Beagles earlier this spring, they disappeared quickly, which I always consider the highest compliment.
That said, dairy-free doesn’t mean these can safely linger in the sun all afternoon. Vegan cream cheese and cheese alternatives should still be treated like other perishable sandwich fillings. If serving outdoors (perhaps at a summer picnic?), keep them chilled until close to serving time and replenish trays in small batches. And, you can use the same quantities of traditional (with dairy) cream cheese and Boursin cheese if you’re not looking to make these vegan.
A mandoline is especially helpful here for getting the cucumbers and radishes uniformly thin. I don’t pull mine out often, but this is exactly the sort of recipe that justifies it. A very sharp knife works too, although perhaps with slightly more determination and concentration.
And if you’re looking for another vegan party-friendly option, my Vegan Pinwheels are always a hit as well.
Cucumber and Radish Tea Sandwiches (Vegan)
Ingredients
- 1 bunch of radishes tops removed
- 1 about 1-pound English cucumber
- 1 teaspoon Kosher salt divided
- 8 ounces vegan cream cheese see Notes
- 8 ounces vegan Boursin cheese see Notes
- 1 teaspoon extra virgin olive oil
- 1-1/2 tablespoons minced fresh dill
- 1/4 teaspoon fresh ground black pepper
- 1 loaf sliced white sandwich bread about 16 slices
Instructions
- For both the radishes and cucumbers, use a mandoline or sharp knife to thinly slice them crosswise, about 1/8-inch thick.
- Place the sliced cucumber in a large fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon of the kosher salt and toss to combine. Let the cucumbers rest and drain, tossing occasionally, 30 minutes to 1 hour. This prevents soggy sandwiches.
- Place cream cheese and Boursin cheese in a large food processor. Process until smooth. Add 1 teaspoon of olive oil (or more to reach the right smooth consistency) and process. Add dill, remaining 1/2 teaspoon Kosher salt and black pepper and pulse a few times to combine.
- Using a small rubber spatula, offset spatula or back of a spoon, evenly spread 1-1/2 tablespoons of the cream cheese mixture onto 1 slice of the bread, leaving a 1/2-inch border; repeat with a second slice of bread. Shingle 6 to 8 slices of the cucumber and 3 to 4 slices of radish on top of one of the bread slices. Close the sandwich with the second slice of bread cream cheese side-down.
- Repeat assembling until you have 8 whole sandwiches. Using a serrated knife, cut the crusts off all the sandwiches (these are for snacking!). Then quarter each sandwich to form smaller squares or triangles. Stack on a serving platter.
- Wrap in plastic wrap (otherwise they dry out) and refrigerate. Sandwiches can be made a few hours in advance.
Notes
- These quantities are approximate. You will likely have enough radishes and cucumbers to make a few extra sandwiches.
- While I used ingredients to make these pinwheels vegan, you can use regular dairy cream cheese and Boursin (same amounts) instead.
- I used Violife Just Like Cream Cheese, Dairy-Free Vegan Block and Boursin Dairy-Free Garlic & Herbs Cheese Spread Alternative for the spread. Both are available at Wegmans.
- You will have leftover cream cheese mixture. This keeps, refrigerated, for a few days. I like to serve this in a cute bowl as part of a charcuterie board if I know I’m having guests who are vegan.
- I used Dave’s Killer Bread White Bread Done Right for these sandwiches. Another good option is Wegmans Organic White Wheat with Oatmeal Sandwich Bread. Think something white with a wheat twist.
Leave A Comment