Cucumber Tea Sandwiches
Light, creamy, and refreshing, cucumber tea sandwiches are perfect for afternoon tea, brunch, parties, or an easy snack. The combination of crisp cucumber, creamy seasoned spread, and soft bread makes these simple sandwiches especially delicious.
Ingredients
- 1 large cucumber
- 8 slices soft white or whole-wheat bread
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, finely chopped
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon butter, softened
Instructions
- Prepare the cucumber: Wash the cucumber and slice it very thinly. If it has a lot of moisture, place the slices on paper towels and gently pat them dry.
- Make the spread: In a bowl, combine the softened cream cheese, mayonnaise, dill, garlic powder, salt, pepper, and lemon juice. Mix until smooth and creamy.
- Prepare the bread: Lightly butter one side of each slice of bread. The thin butter layer helps prevent the cucumber’s moisture from making the bread soggy.
- Add the spread: Spread the cream cheese mixture evenly over the bread.
- Add cucumber: Arrange a layer of cucumber slices over half of the bread slices. Don’t pile them too thickly.
- Close the sandwiches: Place the remaining bread slices on top, spread-side down.
- Trim and cut: For traditional tea sandwiches, remove the crusts with a sharp knife. Cut each sandwich into triangles, rectangles, or small finger-sized pieces.
- Chill: Cover and refrigerate for about 20–30 minutes before serving. This helps the sandwiches hold their shape.
Helpful Tip
For the best texture, use English cucumber if available because it tends to have fewer seeds and less excess moisture. Assemble the sandwiches relatively close to serving time so the bread stays soft but not soggy.
