Description
These cucumber tea sandwiches are the epitome of light, fresh, and elegant. Made with thinly sliced cucumbers, creamy herbed cheese, and soft sandwich bread, they’re perfect for brunch, tea parties, or a refreshing snack any time of day.
Ingredients
1 English cucumber, thinly sliced
8 slices white or whole wheat sandwich bread
4 oz cream cheese, softened
2 tbsp mayonnaise (optional)
1 tsp fresh dill, finely chopped
1/4 tsp garlic powder
Salt and pepper, to taste
Fresh herbs or microgreens, for garnish (optional)
Instructions
1. Peel the cucumber if desired and slice it thinly. Lightly salt the slices and let them rest on a paper towel for 10 minutes.
2. In a bowl, mix cream cheese, mayonnaise (if using), dill, garlic powder, salt, and pepper until smooth.
3. Spread the cream cheese mixture on each slice of bread.
4. Layer cucumber slices over half of the bread. Top with the remaining slices, cream cheese side down.
5. Trim crusts and slice sandwiches into quarters—either triangles or fingers.
6. Garnish with dill or microgreens and serve immediately, or refrigerate covered for up to 4 hours.
Notes
These are best made fresh, but can be prepared up to 4 hours ahead.
Use a serrated knife to cut cleanly without squishing the bread.
Swap dill for chives or parsley for a flavor twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: British
Nutrition
- Serving Size: 4 mini sandwiches
- Calories: 130
- Sugar: 2g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cucumber tea sandwiches, tea party snacks, finger sandwiches