Classic Cucumber Tea Sandwiches

Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 6–8

Ingredients

• 12 slices soft white sandwich bread
• 1 large English cucumber, very thinly sliced
• 8 oz (225 g) cream cheese, softened
• 2 tablespoons mayonnaise
• 1 tablespoon fresh dill, finely chopped
• 1 teaspoon fresh lemon juice
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Extra fresh dill, for garnish

Instructions

1. Wash the cucumber and slice it into very thin rounds or long thin strips. Place the slices on paper towels and gently pat dry to remove excess moisture.
2. In a medium bowl, combine the softened cream cheese, mayonnaise, fresh dill, lemon juice, garlic powder, salt, and black pepper. Mix until smooth and creamy.
3. Lay the bread slices on a clean work surface. Spread an even layer of the cream cheese mixture over each slice.
4. Arrange the cucumber slices over half of the bread slices, slightly overlapping them so the cucumber is evenly distributed.
5. Place the remaining bread slices on top, cream-cheese side facing down.
6. Gently press the sandwiches together. Trim off the crusts with a sharp knife for a classic tea-sandwich look.
7. Cut each sandwich into small rectangles, squares, or triangles.
8. Garnish with fresh dill and serve immediately, or chill briefly before serving.

Tips

Use soft, fresh white bread for the best texture. Patting the cucumber completely dry is important because excess moisture can make the sandwiches soggy. For extra freshness, add a little lemon zest or finely chopped chives to the cream cheese mixture.

Storage

Store the sandwiches in an airtight container in the refrigerator for up to 24 hours. Place a slightly damp paper towel over them before sealing the container to help prevent the bread from drying out. They are best enjoyed the same day.