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Cucumber Sandwiches

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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.

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

Instructions

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.