Cucumber Cocktail Sandwiches
Elevate your next gathering or afternoon tea with these elegant Cucumber Cocktail Sandwiches, a timeless classic perfect for any occasion. Crafted with delicate slices of English cucumber, a creamy dill-infused spread, and pillowy white bread, these finger sandwiches offer a refreshing and sophisticated bite. The cream cheese mixture, brightened with a hint of lemon juice and freshly ground black pepper, creates a velvety base that perfectly complements the crisp cucumber crunch. Optional butter spreading helps preserve the sandwich's texture, ensuring every bite remains irresistibly soft. Ready in just 20 minutes and yielding 24 petite portions, these crustless tea sandwiches are an effortless yet impressive addition to cocktail parties, bridal showers, or light lunches. Simple, flavorful, and beautifully presented, these cucumber sandwiches are the epitome of refined easy entertaining.
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Recipe Information
Ingredients
- 12 slices White bread (sliced)
- 1 large English cucumber
- 8 ounces Cream cheese (softened)
- 2 tablespoons Fresh dill (chopped)
- 1 teaspoon Lemon juice
- 0.5 teaspoons Kosher salt
- 0.25 teaspoons Black pepper (freshly ground)
- 2 tablespoons Unsalted butter (softened, optional)
Instructions
Wash and dry the English cucumber. Using a mandoline or sharp knife, slice the cucumber into thin, even rounds. Set aside.
In a small bowl, combine the softened cream cheese, chopped fresh dill, lemon juice, kosher salt, and black pepper. Mix until the spread is smooth and well blended.
If you prefer a softer sandwich texture, spread a thin layer of the softened butter on one side of each slice of white bread. This is optional but helps prevent sandwiches from becoming soggy.
Spread a generous layer of the cream cheese mixture on one side of 6 slices of white bread.
Arrange the cucumber slices evenly in a single layer on top of the cream cheese mixture. Overlap slightly if necessary.
Top the cucumber layer with the remaining 6 slices of bread, pressing gently to sandwich the filling.
Using a serrated knife, trim the crusts off each sandwich for a clean, elegant look.
Cut each sandwich into 4 small triangles or squares, depending on your preference.
Serve immediately, or cover with a damp paper towel and plastic wrap if preparing in advance. Keep refrigerated until ready to serve.
Nutrition Facts
Calories |
80 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 1.2 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 47 mg | 1% | |
*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.
