Cucumber Tea Sandwiches
Classic cucumber tea sandwiches with a creamy herb spread on soft, crustless bread—light, elegant, and perfect for any gathering!
Servings: 16 small servings
Calories: 187kcal
Ingredients
- 8 ounces cream cheese softened
- 3 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon fresh dill finely chopped
- 1 tablespoon fresh chives finely chopped
- 1 teaspoon fresh parsley finely chopped
- ½ teaspoon garlic powder
- 1 teaspoon lemon juice
- salt and cracked black pepper start with ⅛ teaspoon salt and adjust
- 1 English cucumber thinly sliced
- 1 loaf soft white or whole wheat sandwich bread crusts removed
Instructions
- Make the spread: Whip cream cheese, mayo, and sour cream with a hand mixer until smooth und fluffy. Stir in dill, chives, parsley, garlic powder, lemon juice, salt, and black pepper.8 ounces cream cheese, 3 tablespoons mayonnaise, 1 tablespoon sour cream, 1 tablespoon fresh dill, 1 tablespoon fresh chives, 1 teaspoon fresh parsley, ½ teaspoon garlic powder, 1 teaspoon lemon juice, salt and cracked black pepper
- Assemble sandwiches: Spread a thin layer of the cream cheese mixture on each slice of bread. Layer cucumbers over half of the slices, slightly overlapping. Sprinkle extra herbs on top if desired. Top with remaining bread slices and press gently.1 English cucumber, 1 loaf soft white or whole wheat sandwich bread
- Cut and serve: Trim if needed. Cut into triangles, squares, or finger sandwiches.
Notes
Ingredient notes: Cream cheese, mayo & sour cream – Creates a tangy, creamy spread; full-fat versions taste best. Greek yogurt can sub. Fresh herbs – Dill, chives, and parsley add freshness; swap in tarragon or basil. English cucumber – Thinly sliced for crunch; no need to peel. Bread – Soft white or whole wheat works best; crusts off for a delicate texture.
Tips: Extra crisp cucumbers – Lightly salt, let sit, then pat dry. Soft bread is key – Prevents tearing and makes sandwiches easy to eat. Season the spread well – It should taste slightly over-seasoned on its own but balances perfectly in the sandwich.
Make-ahead & storage: Best fresh, but can be prepped a few hours ahead. To prevent sogginess – Spread a thin layer of butter on the bread as a moisture barrier. Store properly – Arrange in a single layer, cover with a damp paper towel, then wrap tightly in plastic wrap. Keep refrigerated and serve within a few hours.
Nutrition
Serving: 1serving | Calories: 187kcal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 265mg | Potassium: 100mg | Fiber: 1g | Sugar: 3g | Vitamin A: 227IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg