Description
Delicate and refreshing, these easy cucumber tea sandwiches are a no-cook, elegant snack perfect for tea parties, picnics, or light lunches. Made with soft bread, crisp cucumbers, and a creamy herbed spread, they come together in just 15 minutes.
Ingredients
1 English cucumber, thinly sliced
8 slices soft white or whole wheat sandwich bread, crusts removed
4 oz cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon fresh dill, finely chopped (optional)
1 teaspoon lemon juice
Salt and pepper to taste
Softened butter (optional, for spreading)
Instructions
- In a small bowl, mix the cream cheese, mayonnaise, lemon juice, dill (if using), salt, and pepper until smooth and spreadable.
- If desired, lightly butter one side of each bread slice to prevent sogginess.
- Spread a generous layer of the cream cheese mixture on each slice of bread.
- Evenly layer thin cucumber slices over half of the bread slices.
- Top with the remaining bread slices, cream cheese side down, to form sandwiches.
- Press gently and trim off crusts if not already removed.
- Cut each sandwich into quarters—diagonally or into rectangles.
- Serve immediately or cover with a damp paper towel and chill until serving.
Notes
Use softened butter to create a moisture barrier if making ahead.
For added flavor, try mixing in chives, parsley, or mint.
Vegan versions work well using plant-based cream cheese and mayo.
These sandwiches are best served fresh or within 24 hours.
Do not freeze; texture and quality will degrade.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: British
Nutrition
- Serving Size: 1 serving (2 sandwich quarters)
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
