Creamy Cucumber Tea Sandwiches: A Light and Elegant Classic

When I want a light, fresh bite that’s as pretty as it is delicious, I make these creamy cucumber tea sandwiches. They’re delicate, cool, and perfect for brunch, garden parties, afternoon tea, or whenever I’m in the mood for something refreshingly simple. With soft bread, crisp cucumber, and a creamy herb filling, they’re always a hit.

Why You’ll Love This Recipe

I love how these tea sandwiches deliver big flavor with minimal ingredients. The cream cheese spread is smooth and tangy, the cucumber adds a cool crunch, and the presentation is charming and timeless. They’re quick to prepare and easy to scale up for guests, making them one of my favorite elegant finger foods.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Soft white or whole wheat sandwich bread, crusts removed

• Cream cheese, softened

• Mayonnaise (optional, for extra creaminess)

• Fresh dill or chives, finely chopped

• Thinly sliced English cucumber or Persian cucumbers

• Salt and black pepper to taste

• Optional: lemon zest or garlic powder for extra flavor

Directions

1. I start by mixing the softened cream cheese with chopped herbs, a little mayo (if using), and a pinch of salt and pepper.

2. I spread a thin, even layer of the mixture onto each slice of bread.

3. I place the thin cucumber slices in a single layer on half of the bread slices, slightly overlapping.

4. I top with the remaining bread and press gently.

5. I trim off the crusts if I haven’t already, then cut each sandwich into triangles or small rectangles.

6. I chill them briefly before serving to let the flavors meld and keep the texture crisp.

Servings and timing

This recipe makes about 12 small sandwiches (from 6 full ones), perfect for 3–4 people as a snack or part of a tea spread. Prep time is about 15–20 minutes, and no cooking is needed.

Variations

• I sometimes use flavored cream cheese like garlic & herb or cucumber dill for an easy shortcut.

• Adding thin slices of radish or smoked salmon gives the sandwiches extra dimension.

• A squeeze of lemon juice or a dash of vinegar in the filling adds brightness.

• I use rye or pumpernickel for a more savory version, especially if I want to serve these with heartier options.

Storage/reheating

These sandwiches are best enjoyed fresh but can be made a few hours ahead. I store them covered with a damp paper towel and plastic wrap in the fridge to keep them moist. I don’t reheat them—they’re meant to be served cold.

FAQs

What’s the best bread for tea sandwiches?

I use soft sandwich bread with a tight crumb, like white or whole wheat. I avoid rustic breads that are too crusty or chewy.

Can I make these ahead of time?

Yes. I prep them a few hours before serving and keep them covered in the fridge. I add the cucumber right before assembling to prevent sogginess.

Should I peel the cucumbers?

If I’m using English or Persian cucumbers, I usually leave the skin on for color and texture. For a more traditional look, I peel them.

Can I use low-fat cream cheese?

Yes, I’ve used reduced-fat cream cheese with good results. The texture is slightly lighter, but the flavor is still great.

How do I keep the sandwiches from getting soggy?

I pat the cucumber slices dry before assembling, and I spread the cream cheese all the way to the edges of the bread to seal in the moisture.

Conclusion

Creamy cucumber tea sandwiches are one of my favorite simple yet elegant bites. With their cool, fresh flavor and delicate texture, they’re perfect for any occasion that calls for something special but effortless. Whether I’m hosting a tea party or just treating myself, they never go out of style.

Creamy Cucumber Tea Sandwiches: A Light and Elegant Classic

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• Author: Linda
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: Makes about 12 small sandwiches (from 6 full ones)
• Category: Appetizer, Finger Food, Tea Sandwiches
• Method: No-Cook, Assembly
• Cuisine: British-Inspired, American
• Diet: Vegetarian

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Description

Creamy Cucumber Tea Sandwiches are a timeless, elegant finger food made with soft bread, crisp cucumbers, and a smooth cream cheese herb spread. Perfect for brunches, tea parties, garden gatherings, or light lunches, these no-cook sandwiches are quick to make, beautiful to serve, and always a refreshing favorite.

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Ingredients

• Soft white or whole wheat sandwich bread, crusts removed
• Cream cheese, softened
• 1–2 tsp mayonnaise (optional)
• Fresh dill or chives, finely chopped
• English or Persian cucumbers, thinly sliced
• Salt and black pepper to taste
• Optional: lemon zest or garlic powder for added flavor

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Instructions

1. In a bowl, mix softened cream cheese with herbs, mayonnaise (if using), salt, pepper, and optional lemon zest or garlic powder.

2. Spread a thin, even layer of the mixture on each slice of bread.

3. Layer cucumber slices over half the bread slices, slightly overlapping.

4. Top with remaining bread slices and press gently.

5. Trim crusts if needed, then cut into triangles or finger-sized rectangles.

6. Chill sandwiches for 10–15 minutes before serving for best flavor and texture.

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Notes

• Use garlic & herb or cucumber dill cream cheese for convenience.
• Add thinly sliced radish, smoked salmon, or lemon juice for variety.
• Use rye or pumpernickel for a savory variation.
• Pat cucumbers dry and spread cream cheese to edges to prevent sogginess.
• Store chilled with damp paper towel and plastic wrap to keep fresh.