I perfected Cucumber Tea Sandwiches by slipping one surprising ingredient into the filling that leaves guests asking how I did it.

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I kept thinking about these savory cucumber sandwiches, the kind that look ordinary but surprise you when you bite in. Cream cheese and English cucumber mingle in my head like a secret combo, cool crunch against rich tang, nothing loud just interesting, like a small plot twist on a plate.

I bring them when friends come over and they always pause, trying to figure what makes them taste so neat. It feels simple but there is a detail in the flavor that keeps you guessing.

If you like Cucumber Sandwiches you might find yourself plotting how to serve them.

Ingredients

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Cream cheese: rich, creamy, adds protein and fat, makes sandwich feel indulgent and smooth.
Cucumber: crisp, watery, low calorie, gives refreshing crunch and a light vegetal, slightly sweet note.
Lemon: bright acidic lift, provides vitamin C and tang, cuts richness, wakes flavors up.
Dill: fragrant herb, adds fresh grassy, slightly anise notes, low cal and aromatic punch.
Chives: mild oniony zip, few calories, boosts savory brightness and texture, looks pretty too.
Mayonnaise: adds creaminess and fat, emulsion helps spreadable texture, watch added calories though.
Bread: soft white bread gives carbs and tender bite, neutral base that holds fillings.

Ingredient Quantities

8 oz cream cheese, softened to room temp

2 tbsp mayonnaise

1 tbsp fresh lemon juice

1 tsp lemon zest

2 tbsp finely chopped fresh dill

2 tbsp finely chopped fresh chives

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 medium English cucumber, thinly sliced

8 slices soft white sandwich bread, crusts removed if you like

How to Make this

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1. Put the 8 oz softened cream cheese in a bowl with 2 tbsp mayonnaise, 1 tbsp fresh lemon juice and 1 tsp lemon zest, then beat until smooth, creamy and no lumps remain.

2. Stir in 2 tbsp finely chopped fresh dill and 2 tbsp finely chopped fresh chives, add 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, taste and adjust a bit if you want it brighter or more salty.

3. Thinly slice the English cucumber (use a mandoline or a sharp knife) and if the slices seem watery pat them dry on paper towels or sprinkle a little salt and let sit 5 minutes then blot, this keeps sandwiches from getting soggy.

4. If you like, remove crusts from the 8 slices of soft white sandwich bread, or leave them on, either works.

5. Spread a thin, even layer of the cream cheese mixture on each slice of bread, about a tablespoon or so per slice helps keep it balanced and not goopy.

6. Arrange cucumber slices overlapping on four of the bread slices, season the cucumber light with a tiny pinch of salt and a grind of pepper, then top with the remaining bread slices spread side down.

7. Press gently, trim edges if you removed crusts earlier, then cut each sandwich diagonally or into fingers, whatever looks nicer or is easier to eat.

8. Chill for 10 to 20 minutes if possible to let the spread set, store covered in the fridge up to 24 hours but eat sooner for best texture and freshness.

Equipment Needed

1. Medium mixing bowl
2. Hand mixer or a sturdy whisk
3. Measuring spoons (tsp, tbsp)
4. Microplane zester or fine grater
5. Mandoline or sharp chef’s knife for thin cucumber slices
6. Cutting board
7. Offset spatula or butter knife for spreading
8. Serrated/bread knife for trimming and cutting
9. Paper towels and a plate for blotting and assembling, plus plastic wrap or an airtight container for chilling

FAQ

How do I keep the sandwiches from getting soggy? Salt the cucumber slices and let them sit about 10 minutes, then pat them very dry on paper towels. Spread a layer of the cream cheese mixture on the bread first to act like a moisture barrier. Assemble close to serving time for best results.

Can I make these ahead? Yes. The cream cheese spread can be made up to 48 hours ahead. Slice cucumbers just before assembly if possible. If you must slice early, pat dry and store in a single layer on paper towels in the fridge up to 12 hours. Fully assembled sandwiches are best within four hours.

What can I use instead of fresh dill and chives? Parsley and tarragon make nice swaps. If you only have dried herbs use about one third the amount by volume so two teaspoons dried dill instead of two tablespoons fresh. Fresh mint also works for a brighter flavor.

How thin should I slice the cucumber and how do I do it evenly? Aim for about 1/8 inch thick slices. A mandoline gives perfect, even slices but be careful and use the guard. A very sharp knife works fine too if you take your time.

Can I make these dairy free or vegan? Yep. Use vegan cream cheese and vegan mayo in the same amounts, add an extra splash of lemon if you want more tang, and proceed the same way.

What bread should I use and should I remove the crusts? Soft white sandwich bread is classic, but brioche, thin sliced sourdough or a tender whole wheat loaf are all fine. Removing crusts makes them look fancy for tea or parties, but it is totally optional.

Savory Cucumber Sandwiches Recipe Substitutions and Variations

Cream cheese: ricotta (drained) 1 to 1, milder and a bit grainy so press out extra whey; mascarpone 1 to 1, much richer and silkier for a luxe sandwich; strained Greek yogurt same volume, tangy and lighter but can be a little loose so chill before spreading
Mayonnaise: plain Greek yogurt 1 to 1 for tang and less fat, sour cream 1 to 1 for creaminess with a slight tang, or olive oil blended with a little Dijon mustard to make a quick aioli if you want a fresher flavor
Lemon juice: white wine vinegar or apple cider vinegar use about half to equal amount depending on acidity, or lime juice same volume for a brighter, more citrusy note
Fresh dill: dried dill use about one third the amount by volume (1 tbsp fresh equals ~1 tsp dried), or chopped parsley or tarragon as alternatives, parsley is milder tarragon gives an anisey twist so use less

Pro Tips

1) Let the cream cheese come completely to room temp before you mix it. If it’s still cold you’ll end up working too hard to smooth it out and you’ll probably overmix, which makes it a bit gluey.

2) Salt the cucumber slices lightly and blot them dry, then stack them thin. If you don’t do this the bread soaks up water and gets soggy fast, trust me.

3) Chill the assembled sandwiches briefly before cutting, about 10 to 20 minutes. It firms the spread so you get clean cuts and less mess, but dont leave them too long or the bread goes stale.

4) Play with small swaps for more flavor: trade part of the dill for tarragon, add a pinch of horseradish for kick, or use a denser bread for contrast. Taste as you go, lemon zest especially can swing the whole thing so add it little by little.

Savory Cucumber Sandwiches Recipe

Recipe by Jot Punji

0.0 from 0 votes

I perfected Cucumber Tea Sandwiches by slipping one surprising ingredient into the filling that leaves guests asking how I did it.

Servings

servings

Calories

194

kcal

Equipment: 1. Medium mixing bowl
2. Hand mixer or a sturdy whisk
3. Measuring spoons (tsp, tbsp)
4. Microplane zester or fine grater
5. Mandoline or sharp chef’s knife for thin cucumber slices
6. Cutting board
7. Offset spatula or butter knife for spreading
8. Serrated/bread knife for trimming and cutting
9. Paper towels and a plate for blotting and assembling, plus plastic wrap or an airtight container for chilling

Ingredients

8 oz cream cheese, softened to room temp
2 tbsp mayonnaise
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp finely chopped fresh dill
2 tbsp finely chopped fresh chives
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 medium English cucumber, thinly sliced
8 slices soft white sandwich bread, crusts removed if you like

Directions

Put the 8 oz softened cream cheese in a bowl with 2 tbsp mayonnaise, 1 tbsp fresh lemon juice and 1 tsp lemon zest, then beat until smooth, creamy and no lumps remain.
Stir in 2 tbsp finely chopped fresh dill and 2 tbsp finely chopped fresh chives, add 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, taste and adjust a bit if you want it brighter or more salty.
Thinly slice the English cucumber (use a mandoline or a sharp knife) and if the slices seem watery pat them dry on paper towels or sprinkle a little salt and let sit 5 minutes then blot, this keeps sandwiches from getting soggy.
If you like, remove crusts from the 8 slices of soft white sandwich bread, or leave them on, either works.
Spread a thin, even layer of the cream cheese mixture on each slice of bread, about a tablespoon or so per slice helps keep it balanced and not goopy.
Arrange cucumber slices overlapping on four of the bread slices, season the cucumber light with a tiny pinch of salt and a grind of pepper, then top with the remaining bread slices spread side down.
Press gently, trim edges if you removed crusts earlier, then cut each sandwich diagonally or into fingers, whatever looks nicer or is easier to eat.
Chill for 10 to 20 minutes if possible to let the spread set, store covered in the fridge up to 24 hours but eat sooner for best texture and freshness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.