Cucumber and Cream Cheese Tea Sandwiches

5 from 1 vote

These dainty and delicate tea sandwiches are a quintessential part of afternoon tea. They easy to make and require absolutely no cooking.

Prep Time8

Total Time8

Course: Afternoon Tea

Cuisine: British

Servings: tea sandwiches

Author: Jee Choe

Cut cucumber in half, lengthwise then use a mandoline slicer to slice again, lengthwise.
Each cucumber slice should be the size of a length of the bread. On the mandoline slicer, set it to 1/16" thick.
Lay sliced cucumber on a paper towel, sprinkle a little salt, then cover with another paper towel to remove excess moisture. Set aside.
Make the cream cheese spread.
Mix the mayo, cream cheese, and dill together in a small bowl.
Assemble the sandwiches.
Spread cream cheese mixture onto each slice of bread. Place 3 sliced cucumbers on top of the bread, overlapping slightly. Top with another slice of bread with the cream cheese mixture facing down. Use a serrated knife to cut off the crusts, then cut the sandwich in half.
Repeat to make 2 more tea sandwiches.

Use a soft sandwich bread that isn’t too thick.
Use fresh, not dried dill since dried will not provide the same bright, fresh taste. If you don't like dill, you can take it out of the recipe completely.
English cucumbers are also called seedless cucumbers and they're usually sold wrapped individually in plastic to protect the thin, edible skin. You can also use Persian cucumbers, which also are thin-skinned.
Tea sandwiches are traditionally enjoyed at room temperature, not cold so it’s best to make these just ahead of serving. You also don’t want to risk the cucumbers getting the bread soggy.