Description
These classic Cucumber Tea Sandwiches are light, refreshing, and perfect for any tea party or elegant appetizer. Thinly sliced cucumbers combined with a creamy dill-spiked spread on soft white bread create delicate sandwiches that are simple to prepare and delightful to eat.
Ingredients
Scale
For the Sandwiches
- 1 English cucumber, thinly sliced
- 1/2 teaspoon salt
- 8 slices white bread (crusts removed)
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper
Instructions
- Prepare the Cucumbers: Place the cucumber slices in a colander, sprinkle with salt, and let them sit for 15 minutes to draw out excess moisture. This step prevents sogginess in the sandwiches. Afterward, pat the slices dry thoroughly with paper towels.
- Make the Spread: In a bowl, combine the softened cream cheese, mayonnaise, finely chopped dill, lemon juice, and black pepper. Mix until the spread is smooth and evenly blended.
- Assemble the Sandwiches: Spread a thin, even layer of the cream cheese mixture over one side of each bread slice. Arrange cucumber slices overlapping slightly on half of the bread slices.
- Form the Sandwiches: Top the cucumber-covered bread slices with the remaining bread slices, cream cheese side down. Press gently to secure the layers together.
- Cut and Serve: Cut each sandwich into quarters or triangles for bite-sized finger sandwiches. Serve immediately or cover with a damp paper towel and refrigerate until ready to serve to maintain freshness.
Notes
- For extra flavor, add a pinch of garlic powder or chives to the cream cheese spread.
- Use very fresh, soft white bread for the best texture and to avoid dryness.
- These sandwiches are best served the same day they are made to ensure crispness of cucumbers.
