For an afternoon tea party, cucumber sandwiches are a favorite. When presented with an array of lovely tea sandwiches, cookies and cakes, I always choose the cucumber tea sandwiches first! There is something so refreshing about biting into a snappy cucumber! And when it’s sandwiched between flavorful cream cheese, well, it’s just divine!
Cucumber tea sandwiches are simple to make. You can add just about any herb or spice you like to the cream cheese. We like the combo of lemon or lime pepper, Worcestershire sauce, garlic, onion powder and dill mixed with cream cheese and a bit of mayo. Also, try cutting the cucumbers with a mandolin to get perfect thin slices.
These are a delicious addition to afternoon tea, but they’re also a yummy lunch sandwich. Especially on a hot day, nothing can beat that cool refreshing crunch.
Prepping the Cukes
Peel the cucumber and slice very thin. If you use a thin-skinned English cucumber, you can skip peeling it. Place cucumber slices between 2 paper towels set in a colander, then allow liquid to drain, about 10 minutes.
Next, spread approximately one tablespoon cream cheese mixture on each slice of bread. You’ll be slicing off the crusts, so don’t worry about spreading all the way to the edges.
Next, arrange cucumber slices generously on one slice of bread, then top with a second slice of bread. Repeat until you have five sandwiches.
Sandwich Cutting Techniques
To cut stack three to four sandwiches together and gently slice off the crusts with a serrated knife. I like to do this with an electric knife because it’s easy to cut gently without pressing down too hard.
While sandwiches are stacked, gently slice them on a diagonal for half sandwiches, or cut across again to make quarter sandwiches.
These cucumber tea sandwiches are so pretty. And they’re as easy as they are delicious. If you’re just having one for lunch, you don’t need to cut them in quarters, but then they look so cute don’t they?
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Yield: 5 sandwiches; 20 tea triangles
Crisp cucumbers and herbed cream cheese-mayo spread combine for a refreshing sandwich.
- 1 English Cucumber, peeled and sliced thin
- 8 ounces cream cheese
- ¼ cup mayonnaise
- ½ teaspoon Worcestershire sauce
- ½ teaspoon lime pepper seasoning (or lemon pepper)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dill weed
- 10 slices white bread, crusts removed
- Peel cucumber and slice very thin.
- Place cucumber slices between two paper towels set in a colander. Allow liquid to drain, about 10 minutes.
- In a small bowl, blend together cream cheese and mayonnaise.
- Add next four ingredients and blend well. (You can do this by hand or with an electric hand mixer.)
- Spread approximately one tablespoon cream cheese mixture on each slice of bread.
- Arrange cucumber slices generously on one slice of bread, then top with a second slice of bread. Repeat until you have five sandwiches.
- Stack three to four sandwiches together and gently slice off the crusts with a serrated knife. (I like to do this with an electric knife. It makes it easy to cut gently.)
- While sandwiches are stacked, gently slice them on a diagonal for half sandwiches, or cut across again to make quarter sandwiches.
Amount Per Serving:
Calories: 102Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 150mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 2g
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Originally posted on September 6, 2018