Cucumber Tea Sandwiches
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Cucumber Tea Sandwiches are a traditional finger sandwich for afternoon tea, brunches, showers, or gatherings of many kinds. These cucumber sandwiches are easy to make and delightful for your next tea party.
Why I Love Cucumber Tea Sandwiches
Whether attending an afternoon tea, a baby or bridal shower, or simply hosting a group of friends with tea snacks, cucumber tea sandwiches are almost always a top favorite.
They’re easy to make and delightful to serve!
If you’re planning an afternoon tea and looking for ideas, be sure to consult my tea sandwiches recipes post for tips on making finger sandwiches ahead and dozens and dozens of recipes and ideas. It’s one of my most popular posts.
And if you love teatime, be sure to visit our Afternoon Tea page for hundreds of resources and ideas to plan your next event.
These easy cucumber sandwiches are a perfect appetizer year-round and, in my book, utterly necessary for teatime, and always one everyone loves!
Ingredients for Cucumber Sandwiches
Here’s what you need for these teatime treats!
- English cucumber, thinly sliced
- Cream cheese (or vegan cream cheese), softened
- Mayonnaise
- Herbs and aromatics: Fresh dill, chives, and dried garlic powder
- Bread: Use white bread, brown bread, or your choice. Cucumbers are delicate, so I prefer plainer bread in these finger sandwiches.
- Butter, for lightly coating the bread slices and helping prevent sogginess
- Salt and black pepper to taste
For optional garnishing, I love to add sprigs of microgreens or arugula microgreens and edible flowers grown for consumption. This is a great resource for many varieties of edible flowers.
How to Make Cucumber Sandwiches
Here’s how to make these simple tea sandwiches.
Step 1: Drain the cucumbers
Slice the cucumbers very thinly. I love my handheld mandolin, but a peeler also works for quick, even slices.
Place the slices in a colander or sieve and sprinkle with a pinch of salt. Gently mix them together and let them drain for 20-30 minutes.
Step 2: Make the herbed cream cheese spread
Mix cream cheese and mayonnaise in a small bowl with a hand mixer until smooth. Fold in the fresh herbs, garlic powder, salt, and pepper to taste.
Step 3: Assemble the tea sandwiches
Thinly butter each slice of bread. Then, spread the cream cheese mixture onto one side of each piece of bread slice.
Tip: Consider freezing the bread before assembling the sandwiches to make clean slices.
Pat the cucumbers dry, then layer the cucumber slices over half of the bread. Top with additional herbs or microgreens, if desired, and a sprinkling of salt and black pepper.
Top with the remaining slices, remove crusts with a serrated knife, and slice into 3 fingers or triangle-shaped sandwiches.
Serve immediately or cover and store for up to 24 hours.
More tea sandwich recipes to try!
- Salmon Salad Tea Sandwiches
- Radish and Cucumber Tea Sandwiches
- Apple and Turkey Tea Sandwiches
- Strawberry Chicken Salad Tea Sandwiches
- Festive Christmas Eve Tea Sandwiches
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Cucumber Tea Sandwiches Recipe
Equipment
Ingredients
- 1 English cucumber thinly sliced
- 8 ounces cream cheese softened (or vegan cream cheese)
- 3 tablespoons mayonnaise
- 2 teaspoons chopped fresh dill
- 1 teaspoon chopped fresh chives
- 1/4 teaspoon garlic powder
- 20 slices bread white, brown or of your choice
- butter at room temperature
- salt and black pepper to taste
For garnish (optional)
- 1 cup microgreens or arugula microgreens
- edible flowers
Instructions
- Slice the cucumbers very thinly. Then place the slices in a colander or sieve and sprinkle with a pinch of salt. Gently mix together and let them drain for 20-30 minutes.
- With a hand mixer, mix cream cheese and mayonnaise in a small bowl until smooth. Fold in the fresh herbs, garlic powder and salt and pepper to taste.
- Thinly butter each slice of bread to prevent sogginess, and then spread a layer of the cream cheese mixture over the top. For clean slices, consider freezing the bread before assembling the sandwiches.
- Drain the cucumbers and pat dry then thinly layer cucumber slices over half the bread. Top with additional herbs or microgreens if desired and a sprinkling of salt and black pepper.
- Top with the remaining slices, remove crusts with a serrated knife and slice into 3 fingers or triangle-shaped sandwiches.
Notes
- Storing: Cucumber Tea Sandwiches can be stored covered in the refrigerator for up to 24 hours.
- Fresh herbs: You can substitute dried herbs for fresh herbs if needed.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I have tried many versions, and this one is so tasty. Enjoyed with our weekly tea. Thank you!