Cucumber Tea Sandwiches with Herbed Cream Cheese
A refined and refreshing sandwich featuring thin-sliced English cucumbers layered with a creamy herb and garlic spread on soft bread — perfect for elegant lunches, tea parties, or light summer bites.
Equipment
- Mandoline or sharp knife
- Colander
- Mixing bowl
- serrated bread knife
Ingredients
- 2 large English cucumbers
- 1/2 tsp sea salt
- 8 slices white Pullman bread
- 8 oz cream cheese, softened
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- 1/2 tsp garlic powder
- 1 tbsp lemon juice
- fresh black pepper to taste
Instructions
- Slice cucumbers thinly. Toss with salt in a colander and let sit for 15 minutes to draw out moisture. Pat completely dry.
- In a bowl, mix cream cheese, dill, chives, garlic powder, and lemon juice until smooth and well combined.
- Spread the cream cheese mixture evenly on both sides of each slice of bread.
- Layer the cucumbers evenly over 4 slices of bread. Top with the remaining slices to form sandwiches.
- Trim crusts if desired and slice into triangles or rectangles for serving.
- Serve immediately, garnished with fresh dill if desired.
Notes
Alice-Approved: Add a thin layer of smoked salmon for a "bistro-style" protein boost.
Pro Tip: Use a mandoline on the thinnest setting for that professional, translucent cucumber look.