Description
These classic cucumber sandwiches offer a light, refreshing snack perfect for tea time or a sophisticated appetizer. Soft white sandwich bread layered with a creamy herb spread and thinly sliced cucumbers delivers a delightful balance of textures and flavors. Fresh dill, chives, and lemon juice in the creamy spread enhance the crisp cucumber, making these sandwiches simple yet elegant.
Ingredients
Scale
Bread
- 16 slices high-quality soft white sandwich bread (about 1 loaf), crusts removed
Cucumber
- 1 English cucumber
- 1/4 teaspoon coarse salt (for cucumber)
Herb Cream Cheese Spread
- 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
- Prepare bread: Remove the crusts from each slice of bread and set them aside to use later or discard. This creates the delicate texture typical of tea sandwiches.
- Prepare cucumber slices: Peel the English cucumber in alternating stripes using a vegetable peeler to leave some skin intact for visual appeal. Then slice the cucumber into very thin 1/8-inch slices using a mandolin or a sharp knife.
- Salt cucumber slices: Lay the cucumber slices on paper towels and sprinkle evenly with 1/4 teaspoon coarse salt. Allow them to rest for 15-30 minutes to draw out excess moisture, which prevents soggy sandwiches. After resting, pat the slices dry with clean paper towels.
- Make the herb cream cheese spread: In a medium bowl, combine softened cream cheese, mayonnaise, minced dill, minced chives, lemon juice, garlic powder, and 1/4 teaspoon coarse salt. Use a handheld mixer to blend until smooth and evenly mixed.
- Assemble sandwiches: Spread one side of each bread slice generously with the herb cream cheese mixture. On half of the slices, layer the cucumber slices evenly. Season the cucumbers with freshly cracked black pepper to taste.
- Complete and cut: Top the cucumber-layered slices with the remaining bread slices, cream cheese side down, to form sandwiches. Using a sharp chef’s knife, cut each sandwich into quarters, cutting all the way through to the bottom. This yields 32 small tea sandwiches perfect for serving.
- Serve: Arrange these cucumber tea sandwiches on a platter and serve immediately for the freshest taste and crisp texture. Enjoy as a light snack or elegant appetizer.
Notes
- Resting the cucumber slices with salt is essential to extract moisture and prevent soggy sandwiches.
- Peeling the cucumber in stripes adds visual appeal while retaining some skin for extra texture.
- Use a sharp knife or mandolin for thin, uniform cucumber slices for the best layering and presentation.
- Cut sandwiches into quarters to create perfect bite-sized tea sandwiches.
- Serve immediately after assembly to maintain freshness; refrigerate if making ahead and use within a few hours.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: British
Keywords: cucumber sandwiches, tea sandwiches, cream cheese spread, herb sandwiches, light appetizer, no cook sandwich
