Cucumber Sandwiches with Cream Cheese
These Mini Cucumber Sandwiches are a timeless tea party favorite. They are light, fresh, and beautifully simple. Made with creamy herbed spread and crisp cucumber slices on soft bread!
Ingredients
- 1 small English cucumber thinly sliced
- 8 slices soft white or whole wheat sandwich bread
- 4 oz ½ block cream cheese, softened
- 2 tablespoon mayonnaise or sour cream
- 1 teaspoon lemon juice
- 1 tablespoon fresh dill finely chopped (or ½ teaspoon dried dill)
- Salt and freshly cracked black pepper to taste
- Optional: chopped chives or microgreens for garnish
Instructions
- In a small bowl, combine the cream cheese, mayo, lemon juice, dill, salt, and pepper. Stir until the mixture is smooth and easy to spread.
- Evenly coat one side of each bread slice with the creamy dill mixture.
- Place cucumber slices on half of the prepared bread slices, overlapping slightly if needed.
- Place the remaining bread slices on top to create sandwiches.
- Remove crusts if desired, then slice the sandwiches into your preferred shapes—triangles, squares, or fingers.
- For a pretty presentation, add chopped chives or a tiny sprig of dill on top before serving.
Notes
- Use a mandoline or sharp knife for evenly thin cucumber slices.
- Dry cucumber slices with paper towel to avoid soggy sandwiches.
- Chill sandwiches for 15–30 minutes before serving for clean cuts.
- Trim crusts after assembling for the neatest presentation.
- Use cookie cutters for shaped tea sandwiches that kids love.
Nutrition
Calories: 240kcalCarbohydrates: 31gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 6mgSodium: 510mgPotassium: 263mgFiber: 3gSugar: 6gVitamin A: 82IUVitamin C: 3mgCalcium: 181mgIron: 2mg
Tried this recipe?Let us know how it was!