Description

These classic Cucumber Tea Sandwiches are a light and refreshing finger food perfect for afternoon tea or elegant gatherings. Made with thinly sliced cucumber, a creamy dill-spiked spread, and soft white or whole wheat bread, these sandwiches are easy to assemble and delightful to eat. Garnished with fresh herbs, they offer a subtle blend of flavors that is both tasty and visually appealing.

Ingredients

Scale

Bread

8 slices of white bread (or whole wheat for a healthier option)

Spread

1/4 cup cream cheese, softened
2 tbsp mayonnaise
1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
1 tsp lemon juice
Salt and pepper, to taste

Toppings & Garnish

1 cucumber, thinly sliced
Optional: Fresh herbs (parsley or chives) for garnish

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Instructions

Prepare the Spread: In a small bowl, combine the softened cream cheese, mayonnaise, chopped dill, lemon juice, salt, and pepper. Mix well until the mixture is smooth and evenly blended.
Prepare the Bread: Using a sharp knife, carefully trim the crusts from each slice of bread. Then cut each slice into four small, even rectangles or triangles to create bite-sized sandwich pieces.
Assemble the Sandwiches: Spread a thin, even layer of the cream cheese mixture over one side of each bread piece.
Add Cucumber Slices: Layer a few thin slices of cucumber on top of the spread on each sandwich piece, ensuring even coverage for a fresh taste in every bite.
Serve: Arrange the cucumber-topped sandwiches neatly on a serving platter. Optionally, sprinkle freshly chopped parsley or chives over them for extra color and flavor.
Chill (Optional): For the best flavor and a refreshing finish, refrigerate the assembled sandwiches for about 30 minutes before serving. This allows the flavors to meld and keeps the sandwiches cool.

Notes

Use whole wheat bread for a healthier, more fiber-rich option.
Ensure cucumbers are sliced very thinly for easy eating and presentation.
To avoid soggy sandwiches, pat cucumber slices dry with paper towels before assembling.
These sandwiches are best served fresh but can be stored covered in the refrigerator for up to 4 hours.
Variations include adding smoked salmon or swapping dill for other fresh herbs like tarragon.