This isn’t your classic Edwardian-style cucumber sandwich, but it isn’t exactly Benedictine or Tzatziki either. Imagine a sort of happy middle, with thinly sliced cucumbers marinated in yogurt and herbs, served on lightly butters, crustless bread. It’s light, refreshing, and the perfect snack to populate an afternoon tea spread.



1 pound english cucumber (about 1 medium cucumber), sliced 1/8 inch thick

3/4 teaspoon kosher salt

1 tablespoon white wine vinegar

1/2 cup greek yogurt

1 1/2 teaspoons finely chopped fresh dill

1 tablespoon finely chopped chives

1 tablespoon finely chopped fresh mint

1/4 teaspoon freshly ground black pepper


white bread, sliced very thinly

butter, softened


Place a colander or fine-mesh strainer over a large bowl. Add the cucumbers and 1/2 teaspoon of the salt, plus the vinegar, and toss to combine. Let sit at room temperature for 1 hour.

Line a work surface with 1 layer of paper towels. Using your hands, remove the cucumbers from the strainer and arrange them in a flat, even layer on the paper towels, top with another layer of paper towels, and gently press to absorb any moisture. Discard the liquid in the bowl and wipe it dry (no need to wash).

Combine the yogurt, herbs, pepper, and remaining 1/4 teaspoon of salt in the bowl. Add the cucumbers and stir to evenly coat. Serve immediately or refrigerate in an airtight container for up to 24 hours.

To make Sandwiches, butter two slices of bread, add cucumber salad, sandwich with bread, and then either cut with a cookie cutter or slice off crusts and then again on the diagonal.  Enjoy!