Light, refreshing, and full of flavor, these classic cucumber tea sandwiches are perfect for afternoon tea, bridal showers, or any elegant gathering. A creamy herb spread pairs beautifully with crisp cucumbers, all nestled between soft, crustless bread.
How I make delicious cucumber sandwiches
I’ve made my fair share of cucumber tea sandwiches over the years—for baby showers, brunches, or just as a fun way to feel a little fancy at home. The key to a truly great cucumber sandwich? Balance.
Too much filling, and they’re heavy. Too little, and they’re bland. The bread should be soft but sturdy, the cucumbers crisp but not watery, and the spread flavorful without overpowering.
I’ve fine-tuned this recipe to get that perfect harmony:
- I make the best creamy herb spread that adds a little tang and a pop of fresh flavor.
- Plus, I’ve picked up some smart tricks along the way—like salting and patting the cucumbers dry to keep everything crisp and layering the spread on both sides of the bread for the ultimate bite.
- This isn’t just any cucumber sandwich—it’s the best version of a timeless classic.
Cucumber Tea Sandwiches
Recipe details
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
Nutrition
More recipe information
My best tips
- For extra crisp cucumbers – Lightly salt and pat dry before assembling if you want them even crisper!
- Use very soft bread – This helps prevent tearing and makes sure the sandwiches are a delight to eat 🙂
- Adjust the filling – Taste and tweak seasoning before spreading on the bread. It may seem a touch over-seasoned, but together with the bread and the cucumber it will end up balanced!
- Serving: I like the tea sandwiches best served slightly chilled but not ice-cold. I enjoy putting them out with classic tea-time treats like scones, macarons, or petit fours for a beautiful spread!
I like these ingredients for the sandwiches
- Cream cheese, mayo & sour cream – Creates a smooth, tangy spread. Full-fat versions yield the best flavor. Greek yogurt works as a swap for cream cheese or sour cream.
- Fresh herbs – Dill, chives, and parsley add freshness; swap in tarragon or basil for a twist. You can use pretty much any herbs as long as they are soft and tasty to you. In the summer, I love a little fresh mint in the filling!
- English cucumber – Thinly sliced for the perfect crunch without too much water. No need to peel if you don’t feel like it! I actually like the way it looks in the sandwiches with the peel on 🙂
- Bread – Soft white or whole wheat works best. Removing the crusts keeps them delicate. I actually like to use both white and whole wheat to make the sandwiches look even more interesting, especially when I make them for a buffet!
Helpful hints
Troubleshooting & storage questions
Lightly salting and drying the cucumbers helps. Also, spreading the cream cheese mixture edge-to-edge creates a moisture barrier.
Use a sharp knife or serrated blade for clean cuts. Wiping the knife between slices helps prevent squishing.
Cucumber tea sandwiches are best enjoyed fresh due to the moisture content of cucumbers, which can make the bread soggy over time. However, with careful preparation, you can assemble them a few hours in advance.
Preparation Tips:
Butter the Bread: Spreading a thin layer of butter on each slice creates a barrier that helps prevent sogginess.
Prepare Cucumbers: Thinly slice the cucumbers, lightly salt them, and let them sit for about 30 minutes. Then, pat them dry to remove excess moisture.
Storage Recommendations:
Assemble Close to Serving Time: Ideally, put the sandwiches together no more than a few hours before serving to maintain freshness.
Proper Storage: After assembling or if there are leftovers, place the sandwiches in a single layer on a platter, cover them with a slightly damp paper towel, and then wrap them tightly with plastic wrap. Keep them refrigerated until it’s time to serve.
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
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