Cucumber Sandwiches for Easy Summer Tea Parties
Thin, cool slices of cucumber on soft bread with a tangy, herby cream cheese spread make an easy, refreshing tea-party sandwich you can assemble in under 30 minutes.
Equipment
- Sharp knife or mandoline
- Paper towels or clean kitchen towel
- Medium Bowl
- Fork or spatula
- Wire rack (optional)
- Serrated knife
- Plastic wrap (optional)
Ingredients
- 8 slices soft white sandwich bread about 220 g; crusts on for now (trim later)
- 1 medium English cucumber about 250 g, very thinly sliced
- 150 g full-fat cream cheese softened at room temperature (about 5 oz)
- 30 g unsalted butter very soft (about 2 Tbsp)
- 2 Tbsp sour cream or plain Greek yogurt about 30 g
- 1 1/2 Tbsp fresh dill finely chopped (or 2 tsp dried dill)
- 1 Tbsp fresh chives or green onion finely chopped
- 1 tsp lemon juice fresh
- 1/4 tsp garlic powder optional
- 1/4–1/2 tsp fine sea salt plus a pinch more for sprinkling the cucumbers
- 1/4 tsp freshly ground black pepper
Instructions
- Prep the cucumber so it doesn't water everywhere. Wash the English cucumber but don't bother peeling. Slice very thin (a mandoline is ideal, but a sharp knife works). Lay slices on a double layer of paper towel or a clean kitchen towel and lightly sprinkle with a pinch of salt. Fold the towel over and gently press to remove surface moisture.
- Make the herbed cream cheese spread. In a medium bowl, mash together the softened cream cheese and butter until smooth. Add the sour cream (or yogurt), dill, chives, lemon juice, garlic powder (if using), 1/4 teaspoon salt, and the black pepper. Mix until evenly combined; taste and adjust salt or lemon as needed.
- Lightly dry the bread (optional). Lay bread slices on a wire rack for 5–10 minutes so they’re slightly less squishy and easier to cut cleanly.
- Spread the filling right to the edges. Stir the cream cheese mixture once more, then spread a thin, even layer over one side of each bread slice, going all the way to the crusts.
- Layer the cucumbers. On half the slices, shingle the cucumber rounds in a single, slightly overlapping layer for full coverage. Add a very light pinch of salt or crack of pepper if desired.
- Assemble and press gently. Top with the remaining bread slices, cream cheese side down, and press gently. If you have time, cover and chill 20–30 minutes to firm up for neater slicing.
- Trim and cut into party-sized pieces. Using a sharp serrated knife, trim off crusts in straight cuts (wipe the knife between cuts if needed). Cut each sandwich into 3 rectangles or 4 triangles.
- Serve cool, not ice-cold. Arrange on a plate or tiered stand. If it’s very hot out, keep chilled until about 10 minutes before serving.
Nutrition
Calories: 290kcalCarbohydrates: 20gProtein: 6gFat: 21gSaturated Fat: 12gCholesterol: 55mgSodium: 520mgPotassium: 220mgFiber: 1gSugar: 3gVitamin A: 650IUVitamin C: 6mgCalcium: 80mgIron: 1.2mg
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