Kentucky Derby Tea Sandwich Trio (Print out)

A classic Southern trio featuring 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 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, then cover and remove from heat. Let stand for 10 minutes. Transfer eggs to cold water, peel, and chop finely. Combine chopped eggs with mayonnaise, Dijon mustard, chives, salt, and pepper in a bowl. Mix thoroughly and set aside.
02 - Mix softened cream cheese, butter, dill, salt, and pepper until well combined. Spread mixture thinly on each slice of white bread. Arrange cucumber slices evenly on three bread slices and top with remaining bread slices. Press gently and cut each sandwich into two or three finger sandwiches.
03 - Spread softened butter on one side of each rye bread slice. Apply mustard over the butter on three slices. Top with ham and sprinkle with parsley. Place remaining bread slices on top and press gently. Cut each sandwich into two or three finger sandwiches.
04 - Spread prepared egg salad evenly over three whole wheat bread slices. Top with remaining bread slices and cut each sandwich into two or three finger sandwiches.
05 - Arrange all sandwiches on a serving platter. Cover with a damp paper towel and plastic wrap until serving to maintain freshness.

# Expert Advice:

01 -
  • You can make them hours before guests arrive, which means you're actually relaxed when people show up instead of sweating in the kitchen.
  • Three different flavors means there's something for everyone, and somehow they all taste better when they're tiny and elegant.
  • They disappear faster than you'd expect, but the prep is so simple you'll wonder why you don't make them more often.
02 -
  • Slice cucumbers just before assembling or they'll release water that makes the bread soggy; if you must prep ahead, slice them and lay them between paper towels to absorb moisture.
  • Don't skip the gentle pressing step when you sandwich the layers together—it helps everything stay unified instead of sliding apart when someone picks one up.
  • The damp paper towel trick is real; it keeps sandwiches moist without making them wet, and if you leave them uncovered, they'll dry out in the fridge.
03 -
  • Boil your eggs the night before if you're prepping for a big gathering; cooled eggs peel faster and easier, and one less step on the day of is worth its weight in gold.
  • If you have an egg slicer, use it to chop the boiled eggs; it's faster than a knife and the pieces are more uniform, which means more even distribution in the salad.
  • Make your spreads and fillings first, then assemble everything in order; this keeps you from standing around with ingredients getting warm or oxidizing.
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