I keep bringing these Mini Cucumber Sandwiches with Dill Cream Cheese to parties because my English Tea Cucumber Sandwiches look effortless and get devoured before the scones do.

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I’m obsessed with Mini Cucumber Sandwiches; they’re the kind of small thing that makes a party better. I love the cool bite of cucumber against tangy cream cheese and the little punch of fresh dill.

English Tea Cucumber Sandwiches, but with more personality, perfect for when I want Refreshing Finger Foods that don’t fake being healthy. They look dainty, flaky bread and neat slices, but the flavor hits like something bold and deliberate.

I bring them to picnics, tea, or lazy lunches. Simple, snappy, and strangely addictive.

Try one. Can’t stop at just one.

Worth every tiny bite, seriously always.

Ingredients

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English cucumbers: crisp, refreshing crunch that keeps the sandwich light and cool.
Cream cheese: creamy binder, adds richness and makes it feel a bit indulgent.
Fresh dill: herbaceous, bright notes that cut through the creaminess nicely.
Fresh lemon juice: zippy tang that wakes up the whole bite, it’s lively.
Lemon zest: tiny bursts of citrus oil, basically concentrated lemon happiness.
Fine salt: brings out the flavors, you’ll notice everything tastes sharper.
Black pepper: subtle heat and spice, gives a tiny bite without overpowering.
Sandwich bread: soft, pillowy backdrop that holds everything together gently.
Unsalted butter: silky spread that helps bread stay moist and not soggy.
Crusts removed (optional): makes them dainty and perfect for parties, very nostalgic.

Ingredient Quantities

2 English cucumbers (about 1 pound / 450 g), thinly sliced

8 ounces (225 g) cream cheese, softened

2 tablespoons fresh dill, finely chopped

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1/2 teaspoon fine salt

1/4 teaspoon freshly ground black pepper

8 to 12 slices white or whole wheat sandwich bread, crusts removed if desired

2 tablespoons unsalted butter, softened (for spreading on bread)

How to Make this

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1. Soften the cream cheese by leaving it at room temp for 20 to 30 minutes, or nuke it in 5 second bursts until just spreadable, don’t melt it.

2. While that’s softening, wash the cucumbers and slice them very thin, about 1/8 inch thick, a mandoline is great if you’ve got one but watch your fingers.

3. Lay the cucumber slices on paper towels or a clean kitchen towel and pat them dry, then press another towel on top to pull out extra water so your sandwiches don’t get soggy.

4. In a bowl beat the softened cream cheese with the chopped dill, lemon juice, lemon zest, salt and pepper until smooth and well mixed; taste and adjust salt or lemon if needed.

5. If you want crustless sandwiches, cut the crusts off the bread now; lightly butter one side of each slice with the softened unsalted butter, that creates a moisture barrier and keeps the bread from getting soggy.

6. Spread a generous layer of the dill cream cheese onto the unbuttered side of 4 to 6 bread slices (you’ll use 8 to 12 total depending on how many you want), don’t be skimpy or they’ll taste dry.

7. Arrange overlapping cucumber slices over the cream cheese to cover the slice, you can sprinkle a little extra chopped dill or some cracked pepper on top if you’re feeling fancy.

8. Top with the remaining bread slices, buttered side out, press gently and trim crusts if you didn’t earlier, then cut each sandwich into fingers, tiny squares, or triangles for a proper tea party look.

9. Chill the finished sandwiches for at least 15 minutes before serving so they set up a bit, and serve within a few hours for best texture and freshness.

Equipment Needed

1. Cutting board — no wait, don’t use that character. Cutting board (for bread and cucumbers)
2. Chef’s knife (or serrated bread knife for clean slices)
3. Mandoline or sharp vegetable slicer (great for 1/8 inch slices, watch your fingers)
4. Paper towels or clean kitchen towels (to pat and press cucumbers dry)
5. Mixing bowl (medium size for the cream cheese mix)
6. Hand mixer or sturdy fork (to beat cream cheese smooth)
7. Rubber spatula or offset spatula (for spreading the dill cream cheese evenly)
8. Butter knife (to soften and spread the butter on bread)
9. Tray or plate plus plastic wrap (to chill sandwiches briefly before serving)

FAQ

How far ahead can I make these sandwiches? A: You can assemble them 1 to 2 hours before serving if wrapped and chilled, but if you make them longer they’ll get soggy; for best texture make the cucumber slices and spread separately and assemble right before guests arrive.

What’s the easiest way to keep them from getting soggy? A: Pat cucumber slices very dry with paper towels, use a thin layer of butter on the bread as a moisture barrier, and don’t overdo the cream cheese filling.

Can I substitute herbs or make them without dill? A: Yes, swap dill for chives, parsley, or tarragon for a different flavor, or use a mix if you like; lemon helps brighten them so keep that in some form.

Any tips for cutting neat little sandwiches? A: Remove crusts if you want neat squares, press the sandwich lightly with your hand or a clean board before cutting, and use a sharp serrated knife or a straight-edge for clean cuts.

Can I make a dairy free or vegan version? A: Sure, use a dairy-free cream cheese alternative and vegan butter; flavor with the same lemon and herbs and it’ll still be tasty though texture may be slightly different.

How should leftovers be stored and how long will they last? A: Store in an airtight container in the fridge for up to 24 hours; they’re best eaten same day, after that bread gets soft and cucumbers lose crunch.

Mini Cucumber Sandwiches Recipe Substitutions and Variations

2 English cucumbers: substitute with 2 Persian cucumbers for a similar crunch, or 1 large regular cucumber peeled and seeded if you want less water.
8 ounces cream cheese: swap for 8 ounces ricotta or 8 ounces goat cheese (chevre) for a lighter or tangier spread.
2 tablespoons fresh dill: use 2 tablespoons fresh parsley or 1 tablespoon dried dill if fresh isn’t available.
8 to 12 slices sandwich bread: replace with mini bagels, pumpernickel slices, or rye crackers for more texture and a different flavor.

Pro Tips

1. Salt the cucumber slices lightly and let them sit on paper towels for 10 minutes, then pat dry again. It pulls out even more water so your sandwiches wont get soggy and the flavor concentrates.

2. Soften cream cheese at room temp, not in the microwave if you can help it. If you must nuke it, do super short bursts and stir between each one so it doesnt get melty and weird.

3. Spread a thin layer of butter on the bread first, then the cream cheese. That fat barrier really keeps moisture out and prevents limp bread, plus it adds a richer mouthfeel.

4. Stack cucumber slices slightly overlapping and press gently before cutting. That helps the sandwich hold together and makes neater fingers or triangles.

5. Make them a little ahead and chill for at least 15 minutes, but not more than a few hours. They taste better cold and set up nicely, but if left too long the cucumbers will re-release water and the bread gets sad.

Mini Cucumber Sandwiches Recipe

Recipe by Jot Punji

0.0 from 0 votes

I keep bringing these Mini Cucumber Sandwiches with Dill Cream Cheese to parties because my English Tea Cucumber Sandwiches look effortless and get devoured before the scones do.

Servings

servings

Calories

203

kcal

Equipment: 1. Cutting board — no wait, don’t use that character. Cutting board (for bread and cucumbers)
2. Chef’s knife (or serrated bread knife for clean slices)
3. Mandoline or sharp vegetable slicer (great for 1/8 inch slices, watch your fingers)
4. Paper towels or clean kitchen towels (to pat and press cucumbers dry)
5. Mixing bowl (medium size for the cream cheese mix)
6. Hand mixer or sturdy fork (to beat cream cheese smooth)
7. Rubber spatula or offset spatula (for spreading the dill cream cheese evenly)
8. Butter knife (to soften and spread the butter on bread)
9. Tray or plate plus plastic wrap (to chill sandwiches briefly before serving)

Ingredients

2 English cucumbers (about 1 pound / 450 g), thinly sliced
8 ounces (225 g) cream cheese, softened
2 tablespoons fresh dill, finely chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
8 to 12 slices white or whole wheat sandwich bread, crusts removed if desired
2 tablespoons unsalted butter, softened (for spreading on bread)

Directions

Soften the cream cheese by leaving it at room temp for 20 to 30 minutes, or nuke it in 5 second bursts until just spreadable, don’t melt it.
While that’s softening, wash the cucumbers and slice them very thin, about 1/8 inch thick, a mandoline is great if you’ve got one but watch your fingers.
Lay the cucumber slices on paper towels or a clean kitchen towel and pat them dry, then press another towel on top to pull out extra water so your sandwiches don’t get soggy.
In a bowl beat the softened cream cheese with the chopped dill, lemon juice, lemon zest, salt and pepper until smooth and well mixed; taste and adjust salt or lemon if needed.
If you want crustless sandwiches, cut the crusts off the bread now; lightly butter one side of each slice with the softened unsalted butter, that creates a moisture barrier and keeps the bread from getting soggy.
Spread a generous layer of the dill cream cheese onto the unbuttered side of 4 to 6 bread slices (you’ll use 8 to 12 total depending on how many you want), don’t be skimpy or they’ll taste dry.
Arrange overlapping cucumber slices over the cream cheese to cover the slice, you can sprinkle a little extra chopped dill or some cracked pepper on top if you’re feeling fancy.
Top with the remaining bread slices, buttered side out, press gently and trim crusts if you didn’t earlier, then cut each sandwich into fingers, tiny squares, or triangles for a proper tea party look.
Chill the finished sandwiches for at least 15 minutes before serving so they set up a bit, and serve within a few hours 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.