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How to Make Cucumber Tea Sandwiches Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 16 tea sandwich fingers
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

These classic cucumber tea sandwiches are light, refreshing, and perfect for elegant afternoon teas or casual gatherings. Thinly sliced English cucumbers are salted to remove excess moisture, then layered on a smooth, herbed cream cheese spread between firm sandwich bread. The subtle lemon zest and fresh herbs add a bright flavor, making these bite-sized sandwiches a delightful and easy appetizer or snack.

Ingredients

Cucumber

  • 1 large (about 1 lb. / 450g) English cucumber, firm and unwaxed

Bread

  • 8 slices firm sandwich bread, preferably no-crust white or whole grain

Cream Cheese Spread

  • 1 (8-oz. / 227g) package full-fat cream cheese
  • 2 Tbsp. (30 ml) mayonnaise
  • 1 tsp. (5 ml) lemon zest
  • 2 Tbsp. (8 g) fresh dill, finely chopped
  • 2 Tbsp. (12 g) fresh chives, finely chopped
  • 1/2 tsp. (2.5 g) kosher salt (for cucumber)

Instructions

  1. Salt the cucumber slices: Slice the English cucumber thinly. In a medium bowl, toss the cucumber slices thoroughly with 1/2 teaspoon kosher salt until well coated. Spread the salted slices onto a kitchen towel and roll them up. Let them drain for about 10 minutes, pressing gently to remove excess moisture. This step reduces sogginess by drawing out water from the cucumbers.
  2. Make cream cheese spread: In a medium bowl, stir together the entire 8-ounce package of cream cheese, 2 tablespoons mayonnaise, and 1 teaspoon lemon zest until completely smooth and well blended with no lumps. Add 2 tablespoons fresh dill and 2 tablespoons fresh chives, finely chopped, stirring to combine evenly. The mixture should be thick but spreadable without tearing the bread.
  3. Build cucumber sandwiches: Evenly spread about 1/4 cup of the cream cheese mixture onto four slices of the firm sandwich bread. Arrange the drained cucumber slices evenly over the spread. Top with the remaining four bread slices. Press gently but firmly to help the layers stick together and balance the flavors throughout.
  4. Slice for serving: If desired, trim crusts off the edges for a refined appearance. Cut each sandwich into triangles or “fingers,” making a total of 16 servings. Serve immediately for best texture and freshness, or refrigerate in an airtight container for up to 4 hours before serving. Refrigeration helps flavors meld but may slightly soften the bread.

Notes

  • Use firm, unwaxed English cucumber to avoid excess bitterness and sogginess.
  • Salting and draining the cucumber slices is essential to prevent watery sandwiches.
  • For best results, consume the sandwiches soon after assembly or refrigerate briefly (up to 4 hours).
  • You can substitute mayonnaise with Greek yogurt for a lighter spread.
  • Trimming crusts is optional but traditional for tea sandwiches.

Find it online: https://slsrecipes.com/how-to-make-cucumber-tea-sandwiches-recipe/