Cucumber Tea Sandwiches
These classic cucumber tea sandwiches are light, refreshing, and so easy to make. Creamy, herby spread meets thin, crisp cucumber slices, all layered between soft white or wheat bread. They’re the perfect bite-sized snack for tea parties, brunches, or garden gatherings.
- Total Time: 20 minutes
- Yield: 12 small sandwiches 1x
- Category: Appetizer, Snack
- Method: No Bake/No Cook
- Cuisine: British
Ingredients
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1 English cucumber, thinly sliced
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½ tsp salt
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8 oz cream cheese, softened
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2 tbsp mayonnaise
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1 tbsp fresh dill, chopped (or 1 tsp dried dill)
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1 tsp lemon juice
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⅛ tsp black pepper
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12 slices soft white or whole wheat sandwich bread, crusts removed
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Optional: extra dill or chives for garnish
Instructions
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Place the cucumber slices in a colander and sprinkle with salt. Let sit for 10–15 minutes to draw out excess water, then pat dry with paper towels.
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In a medium bowl, mix together the cream cheese, mayonnaise, dill, lemon juice, and black pepper until smooth and creamy.
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Spread a thin layer of the cream cheese mixture on one side of each slice of bread.
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Layer cucumber slices evenly over half of the bread slices. Top with the remaining bread, cream cheese side down, to form sandwiches.
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Gently press down, then trim crusts if you haven’t already.
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Slice each sandwich into quarters or fingers. Garnish with herbs if desired.
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Serve immediately, or cover tightly and refrigerate until ready to serve (best within a few hours).
Notes
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Use English or Persian cucumbers for best results—they’re less watery and have thinner skins.
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For extra elegance, use a cookie cutter to make round or decorative shapes.
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You can add a thin layer of butter to the bread to help prevent sogginess if making ahead.
Find it online: https://ukfinda.com/cucumber-tea-sandwiches/