Description
Elegant and refreshing, these cucumber tea sandwiches combine crisp cucumber slices with a flavorful herbed cream cheese spread on soft, crustless white bread—perfect for tea parties, showers, or light lunches.
Ingredients
- 16 slices soft white sandwich bread, crusts removed
- 1 English cucumber
- 8 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1 tbsp minced fresh dill
- 1 tbsp minced fresh chives
- 1 tbsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp coarse salt
- Cracked black pepper, to taste
Instructions
- Peel cucumber in alternating stripes and slice into 1/8-inch rounds.
- Lay slices on paper towels, sprinkle with salt, and let sit for 15–30 minutes. Pat dry.
- Mix cream cheese, mayonnaise, dill, chives, lemon juice, garlic powder, and salt until smooth.
- Spread the herbed cream cheese onto each bread slice.
- Top half the slices with cucumber, season with pepper, and close with remaining slices.
- Trim crusts if needed, cut each sandwich into quarters to yield 32 tea sandwiches.
Notes
- Salting cucumbers draws out moisture and prevents sogginess.
- For variation, try different breads, herbs, or add smoked salmon or radishes.
- Best served cold; store in fridge with a damp paper towel up to 24 hours.
