Cucumber Tea Sandwiches
These sandwiches with a dilly cream cheese spread are the perfect light lunch for warmer weather or a snack to serve with tea or brunch. These dainty little sandwiches are often cut into small bite-sized pieces and served with tea (hence the common name “cucumber tea sandwiches”), but they make the perfect appetizer for any spring or summertime gathering.
English cucumbers are ideal for cucumber sandwiches. They have smaller, softer seeds (if any at all), and the skin is thinner and easier to bite through. You don't have to peel them, but you can if you prefer. If you use another type of cucumber, you might want to peel them; the skin may be tough to chew.
White bread is classic for cucumber sandwiches, but you could use any bread you like, including rye, whole-wheat, or pumpernickel.
Cucumbers are a high water content vegetable, so if you’re not careful that water can seep out into your sandwich and leave you with soggy bread. Make sure to spread the cream cheese from edge to edge on the bread. The cream cheese acts as a moisture barrier between the cucumbers and bread. Don’t assemble the sandwiches too far ahead. Once assembled, serve your sandwiches within 1-2 hours.
The cucumbers won’t be quite as crunchy if you salt them to draw out the water, as in the recipe below. But giving them a pat with a towel after slicing can help.
Cucumber Tea Sandwiches
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1 small (about 8 oz.) English cucumber, thinly sliced (about 2 cups)
1/2 tsp. kosher salt
4 oz. cream cheese, softened
1 Tbsp. mayonnaise
1/2 tsp. grated lemon zest (from 1 lemon)
1 Tbsp. chopped fresh dill
1 Tbsp. chopped chives (or green onion)
8 (3/4-oz.) firm white bread slices (such as Pepperidge Farm)
Salt cucumber slices:
Toss together cucumber slices and salt in a medium bowl until thoroughly coated.
Roll cucumber slices to absorb moisture:
Spread cucumber slices in an even layer on a clean kitchen towel. Roll up towel; let stand while preparing remaining ingredients and until moisture is absorbed from cucumber slices, about 10 minutes.
Make cream cheese spread:
While cucumbers stand, stir together cream cheese, mayonnaise, and lemon zest in a medium bowl until smooth. Stir in dill and chives.
Assemble sandwiches:
Place bread slices on a cutting board; spread about 1 tablespoon cream cheese mixture on each bread slice [having the cream cheese on the top and bottom helps to keep the cucumbers in place]. Unroll towel; divide cucumber slices evenly among 4 bread slices. Top with remaining 4 bread slices, cream cheese side down, pressing lightly. Slice off crusts, and cut each sandwich into 4 triangles or 4 “fingers.” Serve immediately, or wrap tightly, and refrigerate for up to 4 hours.
16 tea sandwiches (1/4 sandwich each)
Two More Cucumber Sandwich Ideas
Whipped Feta and Mint Cucumber Sandwiches
Proceed with recipe as directed in Step 1.
In Step 2, increase mayonnaise to 2 tablespoons, and omit cream cheese, lemon zest, dill, and chives. Process mayonnaise, 4 ounces feta cheese, 2 tablespoons chopped fresh mint leaves, 1 teaspoon honey, and 1 small grated garlic clove in a food processor until mostly smooth, about 2 minutes.
With food processor running, drizzle in 1 to 2 tablespoons feta brine (or water) through food chute until a creamy, spreadable consistency, about 1 minute.
In Step 3, omit white bread slices, and substitute 8 whole-wheat bread slices; spread about 1 tablespoon feta mixture on each bread slice. Proceed with recipe as directed.
Spicy Roasted Pepper Cucumber Sandwiches
Proceed with recipe as directed in Step 1.
In Step 2, reduce cream cheese to 3 ounces, and omit mayonnaise, lemon zest, dill, and chives. Process cream cheese, 1/4 cup jarred roasted red bell pepper (drained and patted dry), 1 teaspoon chopped fresh oregano, 3/4 teaspoon kosher salt, 1/4 teaspoon each smoked paprika and black pepper, and 1/8 to 1/4 teaspoon hot sauce in a food processor until mostly smooth, about 45 seconds.
In Step 3, omit white bread slices, and substitute 8 dark pumpernickel bread slices; spread about 1 tablespoon red pepper mixture on each bread slice. Proceed with recipe as directed.
