Creamy Cucumber Tea Sandwiches

These creamy cucumber tea sandwiches are light, refreshing, and perfect for a quick lunch, snack, or elegant afternoon tea. With soft bread, crisp cucumber slices, and a creamy herb spread, they’re simple to make and always a classic favorite.

Why I Love This Recipe

I love this recipe because it’s clean, crisp, and feels a little fancy without being complicated. The cream cheese spread adds a savory richness that pairs perfectly with the cool crunch of cucumbers. Whether I’m hosting guests, prepping picnic bites, or just treating myself to a light lunch, these sandwiches always hit the spot.

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
• Cream cheese, softened
• Fresh dill or chives, finely chopped
• Garlic powder or a tiny pinch of onion powder (optional)
• Salt and black pepper
• English cucumber, thinly sliced
• Optional: butter for spreading, lemon zest for brightness

Directions

1. I start by mixing the softened cream cheese with fresh herbs, garlic powder (if using), salt, and pepper until smooth and spreadable.

2. I slice the cucumber as thinly as possible—using a mandoline helps get those paper-thin slices.

3. I cut the crusts off the bread slices to keep them clean and uniform.

4. I spread a thin layer of the cream cheese mixture on each slice of bread.

5. I layer cucumber slices over half the bread slices, slightly overlapping.

6. I top with the other bread slices and press gently.

7. I slice the sandwiches into halves, quarters, or even fun shapes if I’m feeling fancy.

Servings and timing

This recipe makes about 4 full sandwiches (8–12 tea-size pieces). It takes 10–15 minutes to prep, making it a quick and elegant option.

Variations

• I sometimes add a touch of lemon zest to the cream cheese for a fresh, citrusy lift.

• Swapping cream cheese for herbed goat cheese gives a tangy twist.

• For extra crunch, I add thin radish slices or a layer of baby arugula.

• A dash of hot sauce or horseradish in the spread adds subtle heat.

• I use rye or pumpernickel bread for a deeper flavor.

Storage/Reheating

These are best eaten fresh, but I can store them in the fridge for up to 24 hours if tightly wrapped in plastic wrap. To keep the bread from getting soggy, I pat the cucumber slices dry before assembling. I don’t reheat these—they’re meant to be served cold or at room temperature.

FAQs

Can I make cucumber sandwiches ahead of time?

Yes, I make them a few hours ahead, wrap tightly, and store in the fridge until serving. I keep the bread soft by wrapping them well.

What’s the best type of cucumber to use?

I use English cucumbers because they’re seedless and have a thinner skin, which means no peeling needed.

Can I use flavored cream cheese?

Absolutely. I sometimes use garden veggie or garlic and herb cream cheese to save time and add flavor.

How do I keep the bread from getting soggy?

I lightly salt the cucumbers and pat them dry. Using a thicker spread also creates a barrier to help keep moisture out of the bread.

Are these good for parties or meal prep?

Yes! I often make them for showers, brunches, or light lunches. Just store them in a container with a damp paper towel over the top to keep them fresh.

Conclusion

These creamy cucumber tea sandwiches are the perfect mix of cool, crisp, and creamy. Whether I’m enjoying a quiet lunch or serving a tray at a gathering, they’re always a crowd-pleaser. Simple, elegant, and easy to make—this is one recipe I’ll always keep in my back pocket.

Creamy Cucumber Tea Sandwiches

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• Author: Linda
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 4 sandwiches (8–12 tea-sized pieces)
• Category: Appetizer, Lunch, Snack
• Method: No-Cook
• Cuisine: British-American
• Diet: Vegetarian

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Description

These Creamy Cucumber Tea Sandwiches are light, crisp, and elegantly simple—perfect for afternoon tea, showers, or a refreshing lunch. Made with soft bread, thin cucumber slices, and a flavorful herb cream cheese spread, they’re a classic finger sandwich you can prep in minutes. Ideal for parties, picnics, or just a quiet moment of indulgence.

 

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Ingredients

• 8 slices soft white or whole wheat sandwich bread
• 4 oz cream cheese, softened
• 1 tablespoon fresh dill or chives, finely chopped
• ⅛ teaspoon garlic powder or onion powder (optional)
• Salt and black pepper, to taste
• 1 English cucumber, thinly sliced

Optional:

• 1 tablespoon unsalted butter, softened (for spreading)
• ½ teaspoon lemon zest (for brightness)

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Instructions

1. In a bowl, mix softened cream cheese with chopped herbs, garlic/onion powder (if using), salt, pepper, and lemon zest (if using) until smooth.
2. Thinly slice the cucumber using a mandoline or sharp knife. Pat dry with paper towels.
3. Trim crusts from the bread for a uniform, elegant look.
4. Spread cream cheese mixture evenly on each slice of bread. (Optional: Spread butter on the opposite side to prevent sogginess.)
5. Layer cucumber slices on half of the bread slices, slightly overlapping.
6. Top with remaining bread slices, cream cheese side down. Press gently.
7. Cut each sandwich into halves, quarters, or desired shapes for serving.

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Notes

• Use English cucumbers for their thin skin and minimal seeds—no peeling required.
• Pat cucumbers dry to prevent soggy sandwiches.
• Garden veggie or garlic-herb cream cheese can be used for convenience.
• Add thin radish slices, arugula, or a touch of horseradish for extra flavor.
• Rye or pumpernickel bread adds a deeper, earthy flavor.