Description
These Cucumber Tea Sandwiches are simple yet elegant, perfect for afternoon tea, baby showers, or a light lunch. Crisp cucumbers layered over herb cream cheese and soft white bread create the ultimate refreshing bite with a touch of citrus and dill.
Ingredients
1 English cucumber, thinly sliced
8 slices white sandwich bread, crusts removed
4 tablespoons herbed cream cheese or softened butter
1 tablespoon fresh dill, finely chopped (optional)
1 teaspoon lemon zest (optional)
Instructions
1. Wash and thinly slice the cucumber into rounds or strips. Lightly salt and lay them on a paper towel for 10 minutes to remove excess moisture.
2. In a bowl, mix softened cream cheese with fresh dill and lemon zest if using.
3. Trim crusts off the bread slices.
4. Spread a thin layer of cream cheese or butter on each slice.
5. Arrange cucumber slices in a single overlapping layer on half of the bread.
6. Top with remaining slices, press gently, and slice diagonally or into fingers.
7. Garnish with extra dill if desired. Serve immediately or cover with a damp paper towel and refrigerate until ready to serve.
Notes
Always salt and blot the cucumbers to avoid sogginess.
Use very soft bread for clean edges and elegant presentation.
For a flavor twist, try adding a sprinkle of garlic powder or smoked paprika to the cream cheese.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sandwiches
- Method: No-cook
- Cuisine: English, Tea-time
Nutrition
- Serving Size: 2 sandwich fingers
- Calories: 150
- Sugar: 2g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg