Classic Cucumber Tea Sandwiches
Delightfully elegant and irresistibly refreshing, these Classic Cucumber Tea Sandwiches are the ultimate choice for dainty finger foods at any gathering. This timeless recipe features thinly sliced English cucumbers layered over a velvety cream cheese spread flavored with fresh dill, a hint of lemon juice, and a touch of seasoning for a perfectly balanced bite. Made with soft white bread trimmed into neat shapes, these no-cook sandwiches are wonderfully simple yet strikingly sophisticated, making them ideal for afternoon tea, bridal showers, or garden parties. Quick to prepare in just 20 minutes, these tea sandwiches are as easy to assemble as they are pleasing to serve. Their crisp, light flavors paired with a beautiful presentation are sure to make them a crowd favorite.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 12 slices White bread
- 1 large English cucumber
- 8 ounces Cream cheese
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh dill
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon juice
Instructions
Begin by washing the English cucumber thoroughly. Using a vegetable peeler, partially peel the cucumber, leaving thin stripes of skin on for decorative effect.
Cut the cucumber into thin slices, about 1/8 inch thick. Place the slices in a colander and sprinkle with 1/4 teaspoon of salt to remove excess moisture. Allow the cucumbers to sit for 15 minutes.
In a medium-sized bowl, combine the cream cheese, unsalted butter, fresh dill, remaining salt, black pepper, and lemon juice. Mix until the ingredients are well incorporated and the mixture is smooth.
Spread a generous layer of the cream cheese mixture onto one side of each slice of white bread.
Pat the cucumber slices dry with a paper towel. Arrange them in a single layer on half of the prepared bread slices.
Top the cucumber layer with the remaining bread slices, cream cheese side down, to form a sandwich.
Using a sharp knife, carefully trim off the crusts from all the sandwiches.
Cut each sandwich into four equal triangles or rectangles, depending on your preference.
Arrange the sandwiches neatly on a serving platter and garnish with extra dill if desired. Serve immediately for best results.
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 512 mg | 22% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.5 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 200 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
