Go Back
Donna R. Luis

Classic Cucumber Tea Sandwiches

Cool cucumber slices meet a creamy, herb-seasoned cream cheese spread between soft slices of bread. These bite-sized tea sandwiches come together quickly, offer a crisp and creamy texture contrast, and make an easy option for snacks, lunches, or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 30 tea sandwiches
Course: Lunch, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces cream cheese softened
  • 3 tablespoons mayonnaise
  • 2 teaspoons fresh dill chopped
  • 1 teaspoon fresh chives chopped
  • ΒΌ teaspoon garlic powder
  • Salt to taste
  • Black pepper to taste
  • 1 English cucumber thinly sliced
  • 1 loaf white bread or bread of choice with crusts removed

Equipment

  • Hand mixer
  • Small mixing bowl
  • Cutting board
  • sharp knife
  • Spatula or butter knife

Method
 

  1. Make the Cream Cheese Spread: In a small bowl, use a hand mixer to blend the softened cream cheese and mayonnaise until the mixture is smooth.
  2. Season the Spread: Stir the chopped fresh dill, chopped chives, garlic powder, salt, and black pepper into the smooth cream cheese mixture until evenly combined.
  3. Spread the Bread: Apply an even layer of the cream cheese mixture to one side of each bread slice.
  4. Slice the Cucumber: Thinly slice the English cucumber, keeping the slices thin enough to layer neatly onto the bread.
  5. Add the Cucumber: Arrange the cucumber slices over half of the prepared bread slices, adding extra herbs on top if desired.
  6. Assemble the Sandwiches: Place the remaining bread slices over the cucumber-topped slices to form the sandwiches.
  7. Trim the Crusts: Remove the bread crusts if they have not already been removed.
  8. Cut the Sandwiches: Cut each assembled sandwich into 3 pieces for serving.
  9. Serve or Store: Serve the cucumber sandwiches immediately, or cover and refrigerate them for up to 24 hours.

Notes

  • Use softened cream cheese so it blends smoothly with the mayonnaise and herbs.
  • Slice the English cucumber thinly so the sandwiches are easy to bite and the cucumber layers neatly over the spread.
  • The recipe uses fresh dill and chives for a light herby flavor that complements the cool cucumber.
  • Remove the bread crusts before cutting if you want a traditional tea-sandwich appearance.
  • Cut each assembled sandwich into 3 pieces for small, easy-to-serve portions.
  • If preparing ahead, cover the sandwiches and store them in the refrigerator for up to 24 hours.
  • Serve immediately when possible for the best contrast between the creamy spread, soft bread, and fresh cucumber.