Vegetarian tea sandwiches with goat cheese and cucumber look fussy and take exactly 25 minutes. Soft goat cheese whipped with strained yogurt makes a tangy bed for watercress, grated carrot, and thin cucumber on dense rye or pumpernickel. They disappear first at every shower I've ever brought them to.
There’s something so wonderfully elegant about a classic tea sandwich. Perfect for a garden party, a bridal shower, or simply a lazy afternoon, these vegetarian tea sandwiches are a delightful treat. We combine tangy goat cheese with creamy Greek yogurt, fresh watercress, and crisp cucumber for a bite that is both light and incredibly satisfying. Best of all? There’s no cooking required!
Ingredients
• ½ cup / 120 ml (4.1 fl oz) strained low-fat Greek yogurt or Yogurt Cheese
• 6 oz / 170 g soft goat cheese, room temperature
• ½ cup / 120 ml (4.1 fl oz) packed watercress leaves, chopped
• ¼ cup / 60 ml (2 fl oz) grated carrots
• 1 Tbsp / 15 ml finely chopped fresh chives
• Pinch sea salt
• 16 thin slices whole wheat, rye or pumpernickel bread
• 1 seedless cucumber, very thinly sliced
Instructions
1. First, prepare the spread. In a medium bowl, thoroughly mix the strained Greek yogurt and room-temperature goat cheese until smooth. Stir in the chopped watercress, grated carrots, chives, and a pinch of sea salt until everything is well combined.
2. Assemble the sandwiches. Generously spread the goat cheese mixture on one side of each slice of bread. Arrange the thinly sliced cucumber in a single, even layer on half of the bread slices.
3. Place the remaining bread slices on top, spread-side down, to close the sandwiches. Using a sharp serrated knife, carefully cut the crusts off all four sides.
4. Cut each sandwich in half diagonally, and then in half again to create four classic triangular tea sandwiches. Arrange them closely together on a serving platter and enjoy immediately.
Nutritional Information
• PREP: 25 minutes | COOK: 0 minutes | YIELD: 16 servings
• Per Serving (2 sandwich quarters): Calories: 104 | Total Fat: 3 g (0.11 oz) | Saturated Fat: 2 g (0.07 oz) | Protein: 6 g (0.21 oz) | Carbohydrates: 14 g (0.49 oz) | Fiber: 2 g (0.07 oz) | Sodium: 186 mg | Cholesterol: 4 mg
Pro Tips
• For the creamiest spread, ensure your goat cheese is at room temperature and your Greek yogurt is strained of all excess liquid. If using homemade Yogurt Cheese, remember to prepare it a day in advance.
• To prevent soggy sandwiches, especially if making ahead, pat the cucumber slices dry with a paper towel before arranging them on the bread.
• For perfectly clean cuts, use a long, sharp serrated knife. Press down gently but firmly to slice through without squishing the delicate filling.
• Don’t toss those crusts! Brush them with a little olive oil, sprinkle with herbs, and toast them in the oven for delicious, crunchy croutons.
• If not serving immediately, arrange the sandwiches on a platter, cover them with a slightly damp paper towel, and then wrap tightly with plastic wrap. Refrigerate for up to 4 hours.
FAQ
Q: Can I make these tea sandwiches vegan
A: Yes, you can adapt this recipe to be fully vegan. Substitute the goat cheese with a soft, spreadable vegan cheese, like a cashew or almond-based variety. For the Greek yogurt, use a plain, unsweetened dairy-free yogurt, ensuring it’s strained well to achieve a thick, creamy consistency.
Q: How do I keep vegetarian tea sandwiches from getting soggy
A: The key to preventing soggy sandwiches is managing moisture. Use well-strained Greek yogurt and, most importantly, pat the cucumber slices completely dry with a paper towel before assembling. If preparing them ahead of time, this step is crucial for maintaining the bread’s texture.
Q: What can I use instead of goat cheese in this recipe
A: If you’re not a fan of goat cheese, you can easily substitute it with an equal amount of softened cream cheese for a classic, milder flavor. For a tangier, herbed alternative, a spreadable Boursin-style cheese also works wonderfully.
Q: How far in advance can I make these sandwiches
A: You can prepare these sandwiches up to 4 hours in advance. Arrange them on a platter, cover them with a slightly damp paper towel, and then wrap the platter tightly with plastic wrap. Refrigerate until you are ready to serve.
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Vegetarian Tea Sandwiches with Goat Cheese and Cucumber
Ingredients
Method
- First, prepare the spread.
- In a medium bowl, thoroughly mix the strained Greek yogurt and room-temperature goat cheese until smooth.
- Stir in the chopped watercress, grated carrots, chives, and a pinch of sea salt until everything is well combined.
- Assemble the sandwiches. Generously spread the goat cheese mixture on one side of each slice of bread.
- Arrange the thinly sliced cucumber in a single, even layer on half of the bread slices.
- Place the remaining bread slices on top, spread-side down, to close the sandwiches.
- Using a sharp serrated knife, carefully cut the crusts off all four sides.
- Cut each sandwich in half diagonally, and then in half again to create four classic triangular tea sandwiches.
- Arrange them closely together on a serving platter and enjoy immediately.
- Don't toss those crusts!
- Brush them with a little olive oil, sprinkle with herbs, and toast them in the oven for delicious, crunchy croutons.
