Ingredients
1 large English cucumber (or 2 Persian cucumbers)
1/2 teaspoon salt, plus more to taste
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened (optional, for extra richness)
2 tablespoons fresh dill, finely chopped
1 tablespoon fresh chives, finely chopped
1/2 teaspoon lemon juice
1/4 teaspoon black pepper
12 slices very thin white sandwich bread, crusts removed
Instructions
Step 1: Wash the cucumber thoroughly. If using an English cucumber, peeling is optional; for regular cucumbers, peel thoroughly. Slice the cucumber very thinly, ideally using a mandoline, into uniform rounds. Lay the slices on several layers of paper towels, sprinkle lightly with 1/2 teaspoon of salt, and let sit for 10-15 minutes to draw out excess moisture. Gently pat the slices completely dry with additional paper towels.
Step 2: In a medium bowl, combine the softened cream cheese, softened butter (if using), chopped fresh dill, chopped chives, lemon juice, and black pepper. Mix well with a spoon or spatula until smooth and thoroughly combined. Taste the spread and adjust seasoning if needed.
Step 3: Lay the slices of white bread flat on a clean surface. Using a sharp serrated knife, carefully trim off all the crusts from each slice of bread. This ensures a delicate texture and elegant presentation.
Step 4: Spread an even, generous layer of the herbed cream cheese mixture over one side of each bread slice, ensuring the spread goes all the way to the edges.
Step 5: Arrange a single layer of the dried cucumber slices neatly over half of the cream cheese-covered bread slices, slightly overlapping them if necessary to cover the surface. Try to keep the cucumber layer thin and even.
Step 6: Gently place the remaining bread slices (spread-side down) on top of the cucumber-covered slices. Press down lightly to adhere the layers together.
Step 7: Using a very sharp knife, carefully cut each assembled sandwich into desired shapes. For traditional tea sandwiches, cut diagonally twice to create four small triangles, or into three equal finger-length rectangles.
Step 8: Arrange the cucumber sandwiches on a serving platter. To prevent them from drying out, lightly cover the platter with a damp paper towel, then plastic wrap. Chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully and the sandwiches to firm up slightly. Serve chilled and enjoy the classic taste of these cucumber sandwiches recipes!
Notes
For the best flavor and texture, use fresh, high-quality ingredients. Preparing the cucumbers by salting and drying them is a crucial step to prevent soggy sandwiches. Chilling the assembled sandwiches before serving allows the flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizers & Snacks
- Cuisine: American, British
Nutrition
- Serving Size: 2 sandwiches
- Calories: 180 kcal
- Sugar: 3g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
Keywords: cucumber sandwiches recipes, tea sandwiches, finger sandwiches, cream cheese and cucumber, easy appetizers, vegetarian sandwiches, classic recipes, brunch ideas, afternoon tea

