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