Description

Cucumber Tea Sandwiches are a classic and elegant finger food made with thinly sliced cucumbers, creamy spread, and soft bread, perfect for afternoon tea, bridal showers, or light luncheons.

Ingredients

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1 English cucumber, thinly sliced
1/2 teaspoon salt
8 slices white or whole wheat sandwich bread, crusts removed
4 oz cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon fresh dill or chives, finely chopped
1/2 teaspoon lemon juice
Salt and pepper to taste

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Instructions

Place cucumber slices in a colander, sprinkle with salt, and let sit for 10–15 minutes to draw out moisture. Pat dry with paper towels.
In a small bowl, mix cream cheese, mayonnaise, lemon juice, dill or chives, salt, and pepper until smooth and well combined.
Spread a thin layer of the cream cheese mixture on each slice of bread.
Layer cucumber slices evenly over half of the bread slices, then top with the remaining slices to form sandwiches.
Gently press and trim crusts if not already removed, then cut into quarters or triangles.
Serve immediately or cover and refrigerate until ready to serve.

Notes

Use a mandoline for uniformly thin cucumber slices.
Chill sandwiches for 30 minutes before serving for cleaner cuts and better flavor melding.
Use flavored cream cheese for a twist—try garlic herb or lemon zest.

Nutrition

Serving Size: 2 mini sandwiches
Calories: 110
Sugar: 2g
Sodium: 180mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg