Cucumber Tea Sandwiches (Printable Recipe)
Light, herby, and refreshing bites ideal for parties or tea-time spreads.
# Ingredients You'll Need:
→ Sandwich Base
01 -
16 slices high-quality soft white sandwich bread, crusts removed
02 -
1 English cucumber
→ Cream Cheese Spread
03 -
8 ounces cream cheese, softened
04 -
1/4 cup mayonnaise
05 -
1 tablespoon minced fresh dill
06 -
1 tablespoon minced fresh chives
07 -
1 tablespoon lemon juice
08 -
1/4 teaspoon garlic powder
09 -
1/4 teaspoon coarse salt
10 -
Cracked black pepper, to taste
# Steps to Follow:
01 -
Trim the crusts off 16 slices of soft white sandwich bread and set aside.
02 -
Peel the English cucumber in alternating stripes and cut into 1/8-inch slices using a mandoline or sharp knife.
03 -
Place cucumber slices on paper towels, sprinkle with coarse salt, rest for 15–30 minutes, then pat dry with clean towels.
04 -
In a medium bowl, beat together the cream cheese, mayonnaise, dill, chives, lemon juice, garlic powder, and salt until smooth.
05 -
Spread the herbed cream cheese on one side of each bread slice. Layer cucumber slices over half of them. Season with cracked black pepper. Top with the remaining bread slices, spread side down.
06 -
Using a sharp chef’s knife, cut each sandwich into four even pieces to yield 32 tea sandwiches. Serve immediately.
# Extra Tips:
01 -
Use English cucumbers for less moisture and better texture.
02 -
For neat cuts, use a sharp chef’s knife and wipe it clean between slices.
03 -
Cream cheese spread can be made up to 2 days ahead and refrigerated.
04 -
Avoid sogginess by drying cucumbers and spreading both bread slices with the cheese mixture.
05 -
Optional add-ins include thin red onion or radish slices.