I love how simple yet refined these sandwiches feel. The creamy herbed spread pairs beautifully with the cool, crisp cucumber, and the soft bread makes every bite delicate and satisfying. I also appreciate how quickly they come together, making them ideal for entertaining. They look impressive on a platter, but they require minimal effort on my part.
Ingredients
16 slices high-quality soft white sandwich bread (about 1 loaf), crusts removed 1 English cucumber 8 ounces cream cheese (softened) 1/4 cup mayonnaise 1 tablespoon minced fresh dill 1 tablespoon minced fresh chives 1 tablespoon lemon juice 1/4 teaspoon garlic powder 1/4 teaspoon coarse salt Cracked black pepper (to taste)
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
I remove the crusts from the bread slices and set them aside.
I peel the English cucumber in stripes for a decorative look.
I slice the cucumber into very thin 1/8-inch rounds using a mandolin or a sharp knife.
I place the slices on paper towels, sprinkle them lightly with coarse salt, and let them rest for 15–30 minutes to draw out excess moisture. Then I gently pat them dry with clean paper towels.
While the cucumbers rest, I prepare the spread. In a medium bowl, I use a handheld mixer to blend the softened cream cheese, mayonnaise, fresh dill, fresh chives, lemon juice, garlic powder, and coarse salt until smooth and creamy.
I spread one side of each slice of bread generously with the herbed cream cheese mixture.
I layer cucumber slices over half of the bread slices and season lightly with cracked black pepper. I top them with the remaining bread slices, placing them cream cheese side down to form 8 full sandwiches.
Using a sharp chef’s knife, I carefully cut each sandwich into quarters, pressing straight down to keep the edges neat. This gives me 32 small tea sandwiches.
I serve them right away for the freshest texture and flavor.
Servings and timing
This recipe makes 32 tea sandwiches (8 full sandwiches cut into quarters). Prep time: 20 minutes Total time: 20 minutes
Variations
I sometimes add a thin layer of smoked salmon for a more substantial bite. If I want extra tang, I mix a little extra lemon zest into the cream cheese spread. For a slightly different flavor, I swap dill for fresh parsley or tarragon. I can also use whole wheat bread for a nuttier taste, though I prefer classic white bread for a traditional tea sandwich look.
storage/reheating
I prefer to serve these sandwiches immediately after assembling. If I need to prepare them slightly ahead of time, I cover them tightly with plastic wrap and refrigerate for up to 4 hours. I keep them from drying out by placing a slightly damp paper towel over the top before wrapping. Since they are meant to be served cold, reheating is not necessary.
FAQs
Can I make cucumber sandwiches the night before?
I find they are best made the same day. If I prepare them too far in advance, the bread can become soggy from the cucumbers.
How do I keep the sandwiches from getting watery?
I always salt the cucumber slices and let them rest to draw out excess moisture, then pat them completely dry before assembling.
Can I use regular cucumbers instead of English cucumber?
Yes, I can use regular cucumbers, but I usually remove the seeds to prevent extra moisture.
What is the best bread to use?
I prefer soft, high-quality white sandwich bread because it creates the classic delicate texture associated with tea sandwiches.
Can I freeze cucumber sandwiches?
No, I do not recommend freezing them. The cucumbers and cream cheese do not thaw well and can change texture significantly.
Conclusion
I enjoy making these cucumber sandwiches whenever I want a light and refreshing dish that feels special without much effort. They are simple, elegant, and full of fresh flavor. Whether I’m serving them at a gathering or enjoying a quiet afternoon snack, they always feel like a timeless classic.
Cucumber Sandwiches are light, fresh, and perfect for tea parties, brunch, or spring gatherings. Made with soft white bread, creamy herbed spread, and thinly sliced English cucumber, this classic recipe is simple and elegant.
Remove the crusts from the bread slices and set aside.
Peel the English cucumber in alternating stripes for a decorative look.
Slice the cucumber into very thin 1/8-inch rounds using a mandolin or sharp knife.
Lay cucumber slices on paper towels and sprinkle lightly with coarse salt. Let rest for 15–30 minutes to draw out excess moisture. Pat dry thoroughly with clean paper towels.
Meanwhile, prepare the spread. In a medium bowl, use a handheld mixer to blend the softened cream cheese, mayonnaise, dill, chives, lemon juice, garlic powder, and coarse salt until smooth and creamy.
Spread one side of each slice of bread evenly with the herbed cream cheese mixture.
Arrange cucumber slices over half of the bread slices. Season lightly with cracked black pepper. Top with the remaining bread slices, cream cheese side down. (You will have 8 full sandwiches.)
Using a sharp chef’s knife, cut each sandwich into quarters to create 32 tea sandwiches.
Serve immediately for best freshness and texture.
Notes
Drying the cucumbers thoroughly prevents soggy sandwiches.
For best flavor, use fresh herbs instead of dried.
These are best served the same day but can be refrigerated (covered tightly) for up to 4 hours before serving.
For extra elegance, cut into triangles instead of squares.
