Go Back
Close-up cross-section of a classic cucumber tea sandwich showing layers of crustless white bread, herbed cream cheese, and fresh English cucumber rounds

Classic Cucumber Tea Sandwiches

Print Recipe Pin Recipe
Prep Time 20 minutes
Servings 32 tea sandwiches

Ingredients
  

  • 16 slices high-quality soft white sandwich bread, crusts removed
  • 1 English cucumber
  • 8 oz cream cheese, softened
  • ¼ cup mayonnaise
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced fresh chives
  • 1 tablespoon lemon juice
  • ¼ teaspoon garlic powder
  • ¼ teaspoon coarse salt
  • Cracked black pepper, to taste

Instructions
 

  • Remove the crusts from all bread slices. Set aside.
  • Peel the cucumber in alternating stripes, then slice into 1/8-inch thin rounds using a mandolin or sharp knife.
  • Lay cucumber slices on paper towels, sprinkle with coarse salt, and let rest 15–30 minutes to draw out moisture. Pat completely dry.
  • In a medium bowl, beat together the cream cheese, mayonnaise, fresh dill, fresh chives, lemon juice, garlic powder, and salt with a handheld mixer until smooth and fluffy.
  • Spread the herbed cream cheese generously on one side of all 16 bread slices.
  • Layer cucumber slices over 8 of the bread slices. Season with cracked black pepper.
  • Top with the remaining 8 bread slices, cream cheese side down. Press gently.
  • Using a sharp chef’s knife (wiping clean between cuts), cut each sandwich into quarters. You’ll have 32 tea sandwiches.
  • Serve immediately and enjoy!

Notes

  • Make the cream cheese spread up to 2 days ahead. Store covered in the fridge; bring to room temp before using.
  • Crusts can be removed 1 day ahead. Cucumbers should be sliced right before assembly.
  • For variation, add thinly sliced red onion, or swap cucumbers for radishes.
  • Always use a sharp chef’s knife – never serrated – for clean, neat cuts.
 

Nutrition (per tea sandwich)

Calories: 71 | Carbs: 7g | Protein: 2g | Fat: 4g | Sodium: 114mg