Kentucky Derby Tea Sandwich Trio (Print Version)

A trio of Southern tea sandwiches with fresh cucumber, egg salad, and savory 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 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 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 Make It:

01 - Place eggs in a saucepan and cover with water. Bring to a boil over high heat. Once boiling, remove from heat, cover with a lid, and let stand for 10 minutes. Transfer eggs to ice water, cool completely, peel carefully, and chop finely. Set aside.
02 - Combine chopped eggs, mayonnaise, Dijon mustard, minced chives, salt, and black pepper in a mixing bowl. Stir until well combined and creamy. Reserve until ready to assemble sandwiches.
03 - Blend softened cream cheese, softened butter, chopped fresh dill, salt, and black pepper in a small bowl until uniform. Spread thinly and evenly across three white bread slices.
04 - Arrange cucumber slices in a single overlapping layer on the prepared white bread slices. Top with remaining white bread slices. Press gently to set layers. Using a sharp knife, cut each sandwich diagonally into two or three finger sandwiches.
05 - Spread softened butter on one side of each rye bread slice. Apply Dijon or honey mustard over the butter on three slices. Layer thinly sliced ham evenly, sprinkle with fresh parsley, and top with remaining bread slices. Press gently and cut diagonally into two or three finger sandwiches.
06 - Distribute prepared egg salad evenly across three whole wheat bread slices. Top with remaining bread slices and press gently to secure. Cut diagonally into two or three finger sandwiches.
07 - Arrange all three varieties of finger sandwiches on a serving platter. Cover with a damp paper towel followed by plastic wrap. Refrigerate until service to maintain freshness.

# Additional Tips::

01 -
  • They look impressive enough to make people think you spent hours in the kitchen, but you genuinely won't.
  • Three different flavors mean everyone finds something they love, and they're perfect for watching the race with a cold glass of sweet tea.
  • The cucumber ones are light and refreshing, the egg salad is rich comfort food, and the ham feels grown-up and savory all at once.
02 -
  • Remove your bread crusts when the bread is still cool and firm, not after assembly, or they'll tear apart in your hands.
  • Don't make these more than four or five hours ahead, because even covered, bread starts giving up its moisture and the fillings soak in instead of staying distinct.
03 -
  • Freeze the bread slightly before removing crusts—it's so much easier to get a clean edge without tearing, and the knife glides instead of shredding.
  • Make extra egg salad and serve it in a small bowl with toasted points on the side for guests who want more, and you'll become known as the person who thinks of everything.
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