Cucumber Tea Sandwiches

small cucumber finger sandwiches on a plate.

If you love simple elegant recipes, these cucumber sandwiches are a must-try. They’re easy to make, require just a few ingredients, and are always a hit at brunches, showers, and afternoon teas. The combination of fresh cucumber, soft bread, and a creamy herb spread creates a classic flavor that never goes out of style.

Course Brunch, lunch

Cuisine American

Keyword afternoon tea, cucumber, finger sandwich, sandwich, tea sandwich

Prep Time 20

Total Time 20

Servings finger sandwiches

Calories 85kcal

Ingredients

1 large English cucumber about 1 lb., thinly sliced
½ teaspoon kosher salt
1 package (8 ounces) cream cheese softened
2 tablespoons mayonnaise
1 teaspoon lemon zest
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
Kosher salt and black pepper to taste
10 slices sandwich bread

Instructions

Place the sliced cucumbers in a bowl and toss with ½ teaspoon of salt. Spread them in a single layer on a clean kitchen towel, then roll it up gently. Let them rest for a few minutes to absorb excess moisture.
In a mixing bowl, combine the softened cream cheese, mayonnaise, and lemon zest until smooth. Stir in the dill, chives, and a pinch of salt and black pepper to taste.
Arrange five slices of bread on a flat surface, and evenly spread the cream cheese mixture over each slice. Unroll the cucumbers and distribute them in an even layer over the cream cheese.
Top each sandwich with the remaining bread slices and press gently. Trim off the crusts for a classic tea sandwich look. Slice each sandwich into four equal strips or triangles. Serve immediately or wrap tightly and refrigerate until ready to serve.

Nutrition