Classic Cucumber Tea Sandwiches
These Classic Cucumber Tea Sandwiches are elegant, refreshing, and incredibly easy to make. Soft white bread is layered with a creamy herb cheese spread and crisp cucumber slices, making them perfect for afternoon tea, bridal showers, baby showers, brunches, or light lunches.
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 12 tea sandwiches
Ingredients
Sandwiches
12 slices soft white sandwich bread
1 large English cucumber, thinly sliced
2 tablespoons unsalted butter, softened (optional, for spreading on bread)
Herb Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup mayonnaise
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh parsley, finely chopped
1 teaspoon fresh dill, chopped (or 1/2 teaspoon dried dill)
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
In a medium bowl, combine the cream cheese, mayonnaise, chives, parsley, dill, lemon juice, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.
Pat the cucumber slices dry with paper towels to remove excess moisture.
Trim the crusts from each slice of bread.
Spread a thin layer of softened butter on each slice of bread if using. This helps prevent the bread from becoming soggy.
Spread a generous layer of the herb cream cheese mixture over six slices of bread.
Arrange the cucumber slices in an even layer over the cream cheese.
Top with the remaining bread slices and gently press together.
Cut each sandwich into four small squares or triangles.
Cover and refrigerate for 30 minutes before serving for the best flavor and texture.
Serving Suggestions
Serve with:
Fresh fruit
Tea or coffee
Lemonade
Deviled eggs
Mini quiches
Scones
Fresh berries
Storage
Refrigerator: Store covered for up to 24 hours. For best freshness, prepare the filling ahead of time and assemble the sandwiches just before serving.
Not recommended for freezing, as cucumbers release moisture when thawed