Cream Cheese and Cucumber Tea Sandwiches
Light, creamy, and refreshing, these classic cucumber tea sandwiches are perfect for afternoon tea, brunch, parties, or a light snack.
Ingredients
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8 slices soft white or whole-wheat sandwich bread
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4 oz (115 g) cream cheese, softened
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1 large cucumber, thinly sliced
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1 tablespoon fresh dill, finely chopped
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1 teaspoon lemon juice
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¼ teaspoon garlic powder
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Salt and black pepper, to taste
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1 tablespoon butter, softened, optional
1. Prepare the Cucumber
Wash and thinly slice the cucumber.
Place the slices on paper towels and gently pat them dry. This helps prevent the sandwiches from becoming soggy.
2. Make the Cream Cheese Spread
In a bowl, combine the softened cream cheese, dill, lemon juice, garlic powder, a small pinch of salt, and black pepper.
Mix until smooth and creamy.
3. Prepare the Bread
Spread a thin layer of cream cheese mixture over each slice of bread.
For extra protection against moisture, you can spread a very thin layer of butter on the bread first.
4. Add the Cucumber
Arrange the cucumber slices evenly over four slices of bread.
Avoid adding too many slices, as excess moisture can make the sandwiches difficult to handle.
5. Close and Trim
Place the remaining bread slices on top.
For traditional tea sandwiches, carefully cut off the crusts, then cut each sandwich into triangles, rectangles, or small fingers.
6. Chill and Serve
Cover the sandwiches with a slightly damp paper towel and plastic wrap, then refrigerate for about 20–30 minutes before serving.
Serve chilled alongside tea, coffee, or lemonade.
Helpful Tips
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Use English cucumber if available because it has fewer seeds and is less watery.
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Slice the cucumber very thinly for delicate sandwiches.
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Fresh dill adds excellent flavor, but parsley or chives can also be used.
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Don’t prepare them too far in advance because the cucumber can make the bread soggy.
Easy Variation
For extra flavor, add a little finely grated lemon zest, fresh chives, or a pinch of everything-bagel seasoning to the cream cheese.
