Cucumber Tea Sandwiches

These cucumber tea sandwiches are simple to make and will lend an old-fashioned elegance to your next party!

Made with cream cheese and thin white bread, cucumber sandwiches are always a crowd pleaser.

Cucumber tea sandwiches are a perfect appetizer of simple side for a luncheon. These sandwiches are simple, yet elegant, and will wow your guests with just how fabulous they are.

Doesn't that little slice of cucumber on bread seem fancy in its simplicity?

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How to store cucumber sandwiches

These cucumber tea sandwiches should be placed in the refrigerator after assembling and until just before serving.

You can make the cream cheese mixture a day or two ahead and slice the cucumbers a day ahead.

I also like to go ahead and cut the bread into rounds or squares and store in a large airtight container.

How to make cucumber tea sandwiches

Pro Tip: I like to use Pepperidge Farm Very Thin sliced white bread for cucumber tea sandwiches, but you can use any type of bread, even wheat or pumpernickel.

Step 1. Cut slices of thin bread into rounds.

Pro Tip: If you're in a hurry then just cut off the crusts and cut the bread into squares.

Step 2. Spread a thin layer of butter on the bread followed by a layer of cream cheese mixed with dill.

Step 3. Place a cucumber slice on the bread and put a dollop of cream cheese on top with a sprig of dill—that's it!

Note: I prefer open-faced cucumber tea sandwiches because I think they are prettier and more elegant than regular sandwiches. But of course you can add a top layer of bread if you prefer, just be sure and spread a little of the cream cheese mixture so it doesn't get soggy.

So easy and so simple, but these cucumber tea sandwiches will disappear fast at your next party!

Cucumber Tea Sandwiches - Classic and Simple!

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Easy cucumber tea sandwiches with cream cheese and dill are a simple, classic appetizer!

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prep time: 20 mins

total time :20 mins

servings :36 rounds

author: Lucy Brewer

Ingredients 

1x2x3x

• ▢ 1 loaf white bread, I use thin sliced bread and get 2-3 rounds out of each slice
• ▢ 2-3 cucumbers, cut into ¼-inch slices
• ▢ 2 tablespoon salted butter, softened
• ▢ 1 8- ounce brick cream cheese, softened
• ▢ ⅓ cup mayonnaise
• ▢ ½ tablespoon freshly squeezed lemon juice
• ▢ 2 teaspoon chopped fresh dill
• ▢ Extra dill for garnish

Instructions

• In bowl of a stand mixer, beat cream cheese until creamy. Add mayonnaise, lemon juice, and chopped dill and blend until creamy and well mixed. Add salt and pepper to taste.
• Use a small cookie or biscuit cutter to cut rounds out of bread or just cut the crusts off and cut into squares.
• Spread softened butter on each round of bread and top with a thin spreading of the cream cheese mixture. Place cucumber slices on top of cream cheese. Top with a dollop of cream cheese. Place in the refrigerator for thirty minutes to an hour before serving. Can be made ahead and left in the refrigerator for several hours.
• Top with a sprig of fresh dill just before serving.

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Nutrition

Serving: 36roundsCalories: 87kcalCarbohydrates: 8gProtein: 2gSaturated Fat: 1gCholesterol: 9mgSodium: 121mgSugar: 1g

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Looking for a low-carb version of cucumber tea sandwiches? Try this Cucumber Subs Recipe from Wholesome Yum. Or try this jazzed up version from Whole Foods with strawberries and watercress!

Update Notes: This post was originally published July 1, 2016, and on May 9, 2019, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.

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Go ➡ for all of our appetizer recipes to help plan your next party!