Cucumber Sandwiches

5 from 1 vote

Cucumber Sandwiches are classic for afternoon tea, and perfect for gatherings, lunches, or showers. Learn how to make these easy cream cheese cucumber finger sandwiches.

Course Appetizer, Sandwich, Snack

Cuisine British

Prep Time 15 minutes

Total Time 15 minutes

Servings Sandwiches

Calories 38kcal

Author Diana

Equipment

Ingredients

8 ounces cream cheese softened
¼ cup mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
¼ teaspoon garlic powder
2 teaspoons salt
¼ teaspoon ground black pepper
1 loaf (about 1 pound) white sandwich bread crusts removed
1 about 1 lb. English cucumber sliced crosswise into ⅛ inch slices using a mandoline, see note 1

Instructions

In a bowl, combine cream cheese with mayonnaise, dill, chives, garlic powder, salt and pepper. Mix until well combined and set aside.
Lay the bread pieces out in a single layer, then spread the cream cheese mixture all over the bread (one side). Layer the sliced cucumbers over half of the bread slices, then top the sandwiches with the other slices of bread.
Slice each sandwich into four squares or triangles. Serve immediately.

Notes

It's best to use English cucumbers as they have few seeds and less moisture. I prefer to remove the peel, but you can leave it on if you like. To extract some moisture from the cucumbers you can (optionally) sprinkle the slices with salt and let them sit for 15 minutes in a colander. Dry with paper towels before adding to sandwiches. If you add salt to the cucumbers, consider reducing the amount added to the cream cheese mixture.
Other herbs can be added to the mixture, but dill is traditional.
Plan for 4 sandwiches per person.
To store: It's best to enjoy these tea sandwiches immediately after making them, but they can be stored in the refrigerator for up to 24 hours, covered.
To make ahead: Mix the cream cheese spread up to a day ahead of time. Then assemble the sandwiches just before serving.

Nutrition