Kentucky Derby Tea Sandwich Trio (Print Version)

An assortment of Southern-style cucumber, egg salad, and ham finger sandwiches for gatherings.

# Components:

→ 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 - Salt and black pepper to taste

→ Egg Salad Sandwiches

07 - 3 large eggs
08 - 3 tablespoons mayonnaise
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon fresh 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 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

# Directions:

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. Transfer eggs to cold water, cool completely, peel, and chop finely.
02 - In a bowl, combine chopped eggs, mayonnaise, Dijon mustard, fresh chives, salt, and black pepper. Mix until well combined and set aside.
03 - Combine softened cream cheese, butter, fresh dill, salt, and pepper. Spread mixture thinly on white bread slices. Arrange cucumber slices evenly on three bread slices, top with remaining bread, press gently, and cut each sandwich into two to three finger portions.
04 - Spread softened butter on one side of each rye bread slice. Apply mustard over the butter on three slices, top with ham and parsley, cover with remaining bread slices, press gently, and cut each sandwich into two to three finger portions.
05 - Spread egg salad evenly over whole wheat bread slices. Top with remaining bread slices, press gently, and cut each sandwich into two to three finger portions.
06 - Arrange all sandwiches on a platter. Cover with a damp paper towel and plastic wrap. Refrigerate until serving to maintain freshness.

# Expert Advice:

01 -
  • You can make all three varieties at once and still have time to get dressed before guests arrive.
  • These sandwiches taste more elegant than they are difficult, which feels like winning a secret.
  • They're forgiving enough for a first-timer but refined enough to serve to people whose opinion actually matters.
02 -
  • Removing the crusts isn't just for show; it changes the texture so the bread tastes more like the filling instead of fighting it for attention.
  • Cold fillings on cold bread taste flat, so pull everything out of the refrigerator fifteen minutes before serving and you'll taste the actual flavors you worked to create.
03 -
  • Boil eggs in salted water and they'll peel so cleanly you'd think they were designed to be eaten this way, plus the salt starts flavoring them from the inside.
  • Make the cream cheese mixture the morning of and let it sit in the refrigerator; the flavors marry together and the spread becomes easier to work with.
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