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Cucumber Sandwiches with Egg and Mint

These sandwiches are served at afternoon tea at the Savoy in London, courtesy of Anton Edelmann, maitre chef des cuisines.

  • yield: Makes 6 finger sandwiches




  • 4 slices extra-thin white bread
  • 1 tablespoon unsalted butter, room temperature
  • 2 large hard-boiled eggs, peeled and finely grated
  • 2 tablespoons creme fraiche
  • 1/2 bunch fresh mint, leaves picked and finely chopped
  • Coarse salt and freshly ground pepper
  • 1/2 English cucumber, peeled and thinly sliced lengthwise


  1. Step 1

    Spread one side of each slice of bread with butter. Set aside. In a small bowl combine eggs, creme fraiche, and mint. Season with salt and pepper. Spread egg mixture to a 1/4-inch thickness on 2 slices bread. Top with sliced cucumber, and cover with the remaining slices of bread. Remove crusts, and cut each sandwich into three equal fingers.

Martha Stewart Living, May 2000



Reviews (1)

  • Sheylavee 14 Jun, 2011

    I first tried this recipe back in 2003 for my own birthday high tea. I recently made them to watch the Royal Wedding with a friend and in my catering business I have made these as well. They are delicious, light, there's a freshness to the salad since it has fresh mint and creme fraiche. The salad can be prepared a day in advance, kept refrigerated and assemble the sandwiches closer to serving time.