Kentucky Derby Tea Sandwiches (Printable)

A trio of classic Southern sandwiches with cucumber, egg salad, and ham fillings on soft bread.

# What You'll Need:

→ Cucumber Sandwiches

01 - 6 slices white sandwich bread, crusts removed
02 - 1/2 English cucumber, thinly sliced
03 - 2 tablespoons unsalted butter, softened
04 - 2 tablespoons cream cheese, softened
05 - 1 tablespoon fresh dill, chopped
06 - Pinch of salt and black pepper

→ Egg Salad Sandwiches

07 - 3 large eggs
08 - 3 tablespoons mayonnaise
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon chives, minced
11 - 1/4 teaspoon salt
12 - 1/8 teaspoon black pepper
13 - 6 slices whole wheat bread, crusts removed

→ Ham Sandwiches

14 - 6 slices rye sandwich bread, crusts removed
15 - 3 ounces thinly sliced deli ham
16 - 2 tablespoons Dijon or honey mustard
17 - 2 tablespoons unsalted butter, softened
18 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let stand for 10 minutes. Cool eggs under cold running water, peel, and chop finely. In a mixing bowl, combine chopped eggs, mayonnaise, Dijon mustard, minced chives, salt, and black pepper. Mix thoroughly and set aside.
02 - In a bowl, combine softened cream cheese, softened butter, chopped fresh dill, salt, and black pepper. Spread the mixture thinly and evenly on each slice of white bread. Arrange thinly sliced cucumber evenly on three bread slices. Top with remaining bread slices and press gently. Cut each sandwich diagonally into two or three finger sandwiches.
03 - Spread softened butter on one side of each rye bread slice. Spread mustard over the butter on three slices. Layer thinly sliced ham on the mustard-covered bread and sprinkle with fresh chopped parsley. Top with remaining bread slices and press gently. Cut each sandwich diagonally into two or three finger sandwiches.
04 - Spread the prepared egg salad evenly over three whole wheat bread slices. Top with remaining bread slices and press gently. Cut each sandwich diagonally into two or three finger sandwiches.
05 - Arrange all prepared sandwiches on a serving platter. Cover with a damp paper towel and plastic wrap to maintain freshness until serving time. Sandwiches can be assembled up to 4 hours in advance and kept refrigerated.

# Expert Tips:

01 -
  • These taste restaurant-quality but come together in under an hour, no special skills required.
  • The variety means you can please every palate at your table without making three different recipes.
  • They're as forgiving as they are elegant, happily sitting in the fridge for hours without losing their charm.
02 -
  • Don't slice your bread until you've mixed your fillings; wet filling on bread for even five minutes starts breaking it down.
  • Remove the crusts before assembling, not after; it's easier on the bread and gives cleaner edges.
  • Cucumbers release water, so pat them dry with a clean cloth after slicing, or your sandwiches will become soggy within an hour.
03 -
  • Butter all the bread surfaces that will touch the filling, even under the spread; it creates a moisture barrier that keeps bread from getting soggy.
  • Slice your bread, make your fillings, then assemble in that order; bread exposed to moisture dries out while dough exposed to nothing stays perfect.
  • If you're serving at a party, arrange them on a platter right before guests arrive, cover until the moment you set them down, and watch them vanish within minutes.
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