Cucumber Tea Sandwiches Recipe

Two cucumber tea sandwiches with microgreens and herbed cream cheese, is topped with thinly sliced cucumbers and edible flowers.

Cucumber Tea Sandwiches Recipe

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.

Prep Time30

Total Time30

Servings: servings

Calories: 72kcal

Author: Stephanie Wilson

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

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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.

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