Cucumber Tea Sandwiches

Square side shot of a stack of cucumber sandwiches on a white table.

These easy cucumber sandwiches are simple, elegant, and full of flavor!

Course Appetizer, Lunch

Cuisine American

Keyword cucumber finger sandwiches, cucumber sandwich, cucumber sandwich recipe, cucumber sandwiches, cucumber tea sandwiches, traditional cucumber sandwich recipe

Prep Time 25

Total Time 25

Servings people

Calories 294kcal

Author Blair Lonergan

Ingredients

1 English cucumber, thinly sliced
¼ teaspoon kosher salt
4 ounces cream cheese, softened
2 tablespoons mayonnaise (I prefer Duke’s brand)
1 tablespoon fresh dill and/or chives, finely chopped
¼ teaspoon ground black pepper
1 teaspoon lemon juice
8 slices of white sandwich bread

Instructions

Line a large baking sheet with paper towels. Arrange the cucumber slices on the paper towels. Sprinkle the cucumbers with salt. Let sit for about 10 minutes. Use a paper towel to gently pat the cucumbers dry.
Meanwhile, in a medium bowl, stir together the cream cheese and mayonnaise until smooth. Add the fresh herbs, black pepper, and lemon juice. Stir to combine.
Spread a thin layer of the cream cheese mixture on each slice of bread. Evenly layer the cucumber slices over half of the bread slices.
Place the remaining slices of bread on top and gently press down. Trim off the crusts. Cut each sandwich into triangles, squares, or rectangular fingers. Serve immediately.

Notes

This recipe yields 4 full-size sandwiches or about 16 finger sandwiches. You can scale the recipe to make more or less sandwiches depending on the size of your group.
Make Ahead: Prepare the cream cheese spread up to 2 days in advance. Let it sit on the counter and come to room temperature for at least 30-60 minutes before using. Within 4-6 hours of serving, assemble the sandwiches. Cover the sandwiches with a slightly damp paper towel and then wrap tightly with plastic wrap or place in an airtight container. Refrigerate until ready to serve.

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