Description
A nostalgic cucumber sandwich recipe with a creamy filling that’s perfect for any occasion.
Ingredients
Scale
- 16 slices high-quality soft white sandwich bread (about 1 loaf, crusts removed)
- 1 English cucumber, peeled and sliced into 1/8-inch rounds
- 8 ounces cream cheese (softened)
- 1/4 cup mayonnaise
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh chives
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon coarse salt
- Cracked black pepper (to taste)
Instructions
- Remove the crusts from each slice of bread and set aside.
- Peel the cucumber in stripes and slice into 1/8-inch rounds.
- Sprinkle cucumber slices with coarse salt and let them rest for 15-30 minutes, then pat dry.
- Blend cream cheese, mayonnaise, dill, chives, lemon juice, garlic powder, and salt in a bowl until well combined.
- Spread the cream cheese mixture on one side of each bread slice.
- Layer cucumber slices on half of the bread slices and season with cracked black pepper.
- Top with remaining bread slices and cut each sandwich into quarters to make 32 tea sandwiches.
- Serve immediately for the freshest experience.
Notes
For best texture, use fresh, high-quality bread and prepare the cucumber slices in advance to remove excess moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: British
Nutrition
- Serving Size: 1 sandwich
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: cucumber sandwiches, tea time, finger food, summer recipes, appetizers
