These cute Cucumber and Mascarpone Cheese Sandwiches are a lovely addition to an Easter brunch, Mother’s Day or a graduation party. A classic English tea sandwich with a subtle Italian twist.
Party sandwiches are a nostalgic favorite—small, delicate bites that often appeared at birthdays, baby showers and bridal showers. These cucumber and mascarpone sandwiches follow that tradition: soft white bread filled with a creamy, herbed mascarpone and thin cucumber slices. They’re light, refreshing and perfect alongside scones or petit fours for afternoon tea.
What These Sandwiches Are Like
- Difficulty – Very easy. A simple recipe anyone can make.
- Taste – Delicate and mild: soft bread, creamy mascarpone and crisp cucumber create a pleasant contrast in texture and flavor.
- Yield – This recipe makes 16 mini square sandwiches (four small squares from each full sandwich). Scale the recipe as needed.
Ingredients
- Bread – Soft white sandwich bread works best for these light tea sandwiches.
- Mascarpone cheese – A mild, spreadable Italian cheese that makes a creamy filling.
- Cucumber – One medium cucumber, sliced thinly; English cucumber also works well.
- Leafy greens – Fresh arugula adds a peppery note; other tender greens can be substituted.
- Parsley – Fresh, finely chopped parsley mixed into the mascarpone for brightness.
- Seasoning – A pinch of cracked black pepper to season the filling.
REMEMBER: The full recipe and instructions are below in the recipe card.
Instructions
- Trim the bread – Use a sharp knife to remove the crusts from each bread slice.
- Slice the cucumber – Cut the cucumber into thin rounds. Leave the skin on for color and texture, or peel if preferred.
- Make the mascarpone spread – In a small bowl, combine the mascarpone, finely chopped parsley and cracked black pepper. Stir until smooth.
- Assemble the sandwiches – Spread the mascarpone mixture generously over all bread slices. On half the slices, layer arugula leaves, then cucumber slices. Top with the remaining bread slices and press gently.
- Cut – Slice each sandwich into four small squares for bite-sized servings.
- Serve – Arrange on a platter and garnish each piece with half a thin cucumber slice if desired.
Recipe Tips
Preparing components in advance saves time. While the sandwiches are best assembled a few hours before serving to avoid sogginess, several steps can be done ahead.
- Make the mascarpone filling ahead – Mix the mascarpone, parsley and pepper up to two days before and store covered in the refrigerator.
- Slice cucumbers in advance – Slice and refrigerate the cucumber, covered, for up to two days to keep them fresh.
- Assemble close to serving – For best texture, assemble the sandwiches around two hours before serving and keep them chilled in an airtight container.
Substitutions
- Bread – Soft white sandwich bread is ideal for delicate bites. If you prefer, use a soft whole-wheat loaf.
- Greens – Substitute watercress, romaine, swiss chard or baby spinach for arugula.
- Herbs – Try fresh mint, basil, chives or dill in place of parsley for a different flavor profile.
- Mascarpone – Cream cheese, ricotta or even softened butter can replace mascarpone if needed.
- Cucumber – English cucumbers are an excellent alternative; thinly sliced radishes also work for a peppery bite.
Serving Suggestions
- Light and fluffy scones and small cakes complement these sandwiches well.
- Mini quiches, fruit salads or delicate cookies also pair nicely for a full tea spread.
Frequently Asked Questions
A traditional cucumber sandwich is a thin, crustless finger sandwich typically made with lightly buttered white bread and thin cucumber slices, served at afternoon tea.
Lay cucumber slices on paper towels and sprinkle lightly with salt to draw out excess moisture. Pat dry before layering on the bread to help prevent sogginess.
Cucumber and Mascarpone Cheese Sandwiches
Ingredients
- 8 slices white sandwich bread
- 1/2 large cucumber
- 8 ounces mascarpone cheese
- 1 cup arugula
- flat leaf parsley, finely chopped
- 1/4 teaspoon black pepper
Instructions
- Cut the crusts off the bread.
- Slice the cucumber thinly; peel if preferred.
- Combine mascarpone, chopped parsley and black pepper in a bowl and stir until smooth.
- Spread mascarpone on all bread slices. On half the slices, add arugula and cucumber, then top with remaining slices and press gently.
- Cut each sandwich into four small squares.
- Arrange on a platter and garnish with half a cucumber slice, then serve chilled.
Times are approximate and may vary depending on equipment.
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