Cucumber Tea Sandwiches ~ 3 Spreads & 3 Ways


Breakfast Recipes, Brunch Recipes, Snack Recipes. You know, Cucumber Tea Sandwiches are one of those things that can be so absolutely simply-delicious ... or can be a complete flavorless let down.  Quite often, Cucumber Tea Sandwiches are a touch of cream cheese topped with clunky cucumbers atop a bit of soggy white bread.  Which can leave you feeling like they were nothing more than an after-thought filler on the menu.

But when done well, Cucumber Tea Sandwiches can be a flavorfully-delicious highlight of a tea menu or party spread.  And with paying just a little extra attention to three simple things, doing Cucumber Tea Sandwiches well is truly quite easy.


Cucumber Tea Sandwiches with Lemony Dill Spread
(Printable recipe)

Ingredients
  • 8 oz. cream cheese, softened
  • packed 1/3 c. roughly chopped fresh dill
  • 2 tsp. fresh lemon juice
  • 1 tsp. finely chopped lemon zest
  • 1/4 tsp. salt
  • pinch black pepper
  • 1 large English cucumber
  • Approximately 12 to 16 slices good-quality sandwich bread (such as Pepperidge Farm)


Directions
  1. Place cream cheese in a bowl; stir with a spoon or fork until creamy and free of lumps. Add dill, lemon juice, lemon zest, salt, and pepper; stir until well combined.
  2. Chill cream cheese mixture for about 2 hours {or overnight} to allow flavors to meld.
  3. To Prepare Sandwiches:
  4. Remove Lemony Dill Spread from refrigerator about 30 minutes prior to assembling sandwiches to allow it to soften and become easily spreadable. Thinly slice cucumber with a very sharp knife or mandolin.
  5. To serve open-faced ~ spread a thin layer of Lemony Dill Spread on each slice of bread and arrange cucumber slices decoratively on top. Trim away bread crusts with a serrated knife; then cut sandwiches into desired shapes {2 triangles or 3 fingers}.  To serve closed ~ Place an additional piece of bread on top of cucumbers.  Trim away bread crusts with a serrated knife; then cut sandwiches into fourths.  To serve triple-decker ~ Repeat layers, making a sandwich stack that includes a total of 3 slices of bread.  Trim away bread crusts with a serrated knife; then cut sandwich stacks into fourths.
  6. Garnish tops with additional fresh dill. Serve immediately. Or, layer in an airtight container with waxed paper between each layer and on top of the top layer. Refrigerate until ready to serve. Ideally, cucumber tea sandwiches should be served immediately or within about 2 to 3 hours of having been assembled.


Cucumber Tea Sandwiches with Chunky Cucumber Spread
(Printable recipe)

  • Ingredients
  • 8 oz. cream cheese, softened
  • 1/4 c. mayonnaise
  • 1 medium cucumber, peeled, seeded, & finely chopped
  • 1 T. chopped fresh dill
  • 1/4 tsp. garlic salt
  • 1 large English cucumber
  • Approximately 12 to 16 slices good-quality sandwich bread


Directions
  1. Place cream cheese and mayonnaise in a bowl; stir with a spoon or fork until creamy and free of lumps. Add dill and garlic salt; stir until well combined.  Fold in finely chopped cucumber
  2. Chill cream cheese mixture for about 2 hours {or overnight} to allow flavors to meld.
  3. To Prepare Sandwiches:
  4. Remove Chunky Cucumber Spread from refrigerator about 30 minutes prior to assembling sandwiches to allow it to soften and become easily spreadable. Thinly slice cucumber with a very sharp knife or mandolin.
  5. To serve open-faced ~ spread a layer of Chunky Cucumber Spread on each slice of bread and arrange cucumber slices decoratively on top. Trim away bread crusts with a serrated knife; then cut sandwiches into desired shapes {2 triangles or 3 fingers}.  To serve closed ~ Place an additional piece of bread on top of cucumbers.  Trim away bread crusts with a serrated knife; then cut sandwiches into fourths.  To serve triple-decker ~ Repeat layers, making a sandwich stack that includes a total of 3 slices of bread.  Trim away bread crusts with a serrated knife; then cut sandwich stacks into fourths.
  6. Garnish tops with additional chopped fresh dill. Serve immediately. Or, layer in an airtight container with waxed paper between each layer and on top of the top layer. Refrigerate until ready to serve. Ideally, cucumber tea sandwiches should be served immediately or within about 2 to 3 hours of having been assembled.



Vegetable Spread Tea Sandwiches
(Printable recipe)

Ingredients
  • 1 medium cucumber, peeled, seeded, & finely chopped
  • 1/2 medium red bell pepper, finely chopped
  • 1 large carrot, shredded
  • 1/2 c. sliced green onions
  • 2 T. finely chopped fresh parsley
  • 2 (8 oz.) packages cream cheese, softened
  • 1 T. mayonnaise
  • 1 garlic clove, minced
  • 1/2 tsp. salt
  • approximately 24 to 30 slices good-quality sandwich bread


Directions
  1. Place cream cheese and mayonnaise in a bowl; stir with a spoon or fork until creamy and free of lumps. Add garlic, salt, parsley, and green onions; stir until well combined. Fold in cucumber, red bell pepper, and carrot.
  2. Chill cream cheese mixture for about 2 hours {or overnight} to allow flavors to meld.
  3. Prepare Sandwiches: Remove Vegetable Spread from refrigerator about 30 minutes prior to assembling sandwiches to allow it to soften and become easily spreadable.
  4. To serve closed ~ spread a layer of Vegetable Spread on a slice of bread. Place an additional piece of bread on top. Trim away bread crusts with a serrated knife; then cut sandwiches into fourths. To serve triple-decker ~ Repeat layers, making a sandwich stack that includes a total of 3 slices of bread. Trim away bread crusts with a serrated knife; then cut sandwich stacks into fourths.
  5. Garnish tops with a small sprinkling of additional chopped fresh parsley. Serve immediately. Or, layer in an airtight container with waxed paper between each layer and on top of the top layer. Refrigerate until ready to serve. Ideally, cucumber tea sandwiches should be served immediately or within about 2 to 3 hours of having been assembled.

Enjoy!

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