The Langham’s Classic Cucumber & Clotted Cream Sandwich Recipe
This classic cucumber sandwich, a staple of the Afternoon Tea menu pairs cucumber with clotted cream for additional indulgence.
If you were enjoying Afternoon Tea at The Langham London in 1865, this Classic Cucumber & Clotted Cream Sandwich would have been on the table. Now you can recreate a little of that history at your own high tea at home.
This recipe comes from The Langham Afternoon Tea Book (2026), co-authored with Michel Roux Jr. The book celebrates the historic London hotel that is widely credited with introducing Afternoon Tea in 1865. It features over 80 recipes, from detailed patisserie and signature scones to modern takes on classic finger sandwiches.
Since opening its doors in London in 1865, The Langham has been at the forefront of luxury hospitality, and today welcomes guests across more than 30 properties worldwide. This sandwich is a small, delicious piece of that legacy.
Recipe from The Langham Afternoon Tea Book by The Langham and Michel Roux Jr., published by White Lion Publishing 2026.
The Langham Melbourne Afternoon Tea book package.
Book the seasonal Afternoon Tea experience and receive a copy of The Langham Afternoon Tea book, for a limited time, visit The Langham Melbourne website for details.
Ingredients
- 125g clotted cream
- 50g cream cheese
- 1 tablespoon finely chopped chives
- ½ cucumber
- 8 slices of soft white bread
- Salt and finely ground white pepper, to taste
Method
- In a bowl, mix the clotted cream and cream cheese together until smooth. Add the chives, stir to combine, and season to taste with salt and white pepper. Set aside.
- Peel the cucumber and cut it in half lengthways. Using a teaspoon or melon baller, scoop out the seeds and discard them. Cut the cucumber halves along their length into thin, half-moon slices.
- Lay out the bread slices on your work surface. Divide the clotted cream mixture equally between four of the bread slices, spreading it in an even layer.
- Arrange the cucumber slices on top of the cream and season lightly with salt and white pepper. Carefully place the remaining bread slices on top to sandwich the filling.
- Cover the sandwiches and refrigerate for 30 minutes.
- Slice off the crusts and cut each sandwich into three fingers, approximately 3cm x 9cm, to serve.
Tips
- Use the freshest, softest white sandwich bread you can find — it makes a noticeable difference to both presentation and texture.
- Removing the seeds from the cucumber prevents the filling from becoming watery during chilling.
- White pepper rather than black keeps the filling visually clean and elegant.
- These can be made up to two hours ahead and kept covered in the refrigerator until ready to serve.
- Pair with: a classic Earl Grey or light Darjeeling tea
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