Description
Cucumber Tea Sandwiches feature thinly sliced cucumbers layered with a creamy mixture of cream cheese, mayonnaise, fresh dill, and chives, all sandwiched between soft, crustless bread. These delicate and refreshing finger sandwiches are perfect for tea parties, light appetizers, or elegant gatherings, offering a classic British treat that’s easy to prepare and serve chilled or at room temperature.
Ingredients
Scale
Vegetables
- 1 English cucumber, thinly sliced
- 1/2 teaspoon salt
Spread
- 8 oz cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper
Bread
- 12 slices white or whole wheat sandwich bread, crusts removed
Instructions
- Prepare Cucumbers: Place cucumber slices in a colander and sprinkle with salt. Let them sit for 10–15 minutes to draw out excess moisture, then pat dry thoroughly with paper towels to prevent soggy sandwiches.
- Make Cream Cheese Mixture: In a medium bowl, combine softened cream cheese, mayonnaise, finely chopped dill, chives, lemon juice, and black pepper. Mix well until smooth and fully blended.
- Assemble Sandwiches: Spread a thin, even layer of the cream cheese mixture on each slice of bread. Then layer the cucumber slices over half of the bread slices.
- Complete Sandwiches: Top the cucumber-layered bread with the remaining bread slices, cream cheese side down, and gently press to seal.
- Cut and Serve: Cut each sandwich into quarters—either squares or triangles according to your preference. Serve chilled or at room temperature for best flavor and texture.
Notes
- For extra elegance and uniform thin slices, use a mandoline to slice the cucumbers paper thin.
- You can prepare the sandwiches up to 4 hours in advance; cover tightly with plastic wrap and refrigerate until ready to serve to maintain freshness.
