Description
Delicate and refreshing cucumber tea sandwiches made with soft bread, creamy spread, and thinly sliced cucumbers. A classic addition to afternoon tea or elegant gatherings.
Ingredients
Units
Scale
- 1 English cucumber, thinly sliced
- 1/2 teaspoon salt
- 8 slices white or whole wheat sandwich bread, crusts removed
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, chopped (optional)
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Place cucumber slices in a colander and sprinkle with 1/2 teaspoon salt. Let sit for 10–15 minutes to draw out moisture, then pat dry with paper towels.
- In a bowl, mix together cream cheese, mayonnaise, dill (if using), lemon juice, salt, and pepper until smooth.
- Spread the cream cheese mixture evenly over one side of each slice of bread.
- Layer cucumber slices on half of the bread slices, slightly overlapping.
- Top with remaining bread slices, spread-side down, to form sandwiches.
- Gently press and trim edges if desired, then cut each sandwich into halves or quarters.
- Serve immediately or cover and refrigerate until ready to serve.
Notes
- Use a mandoline for evenly thin cucumber slices.
- Sandwiches can be made a few hours in advance and stored covered in the refrigerator.
- Try adding a sprinkle of chives or watercress for variation.
Nutrition
- Serving Size: 1 sandwich
- Calories: 120
- Sugar: 2g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg