Refined Cucumber and Herbed Cream Cheese Tea Sandwiches
Make elegant, crustless cucumber sandwiches featuring a light herbed cream cheese spread, perfect for your next garden tea party or Mother’s Day brunch.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 20 min
- Yield: 16 small sandwiches 1x
- Category: Brunch
- Method: Assembly
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package (8 ounces) cream cheese, softened
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 loaf white sandwich bread, crusts removed
- 2 large English cucumbers, thinly sliced
Instructions
- In a small bowl, combine the softened cream cheese, dill, chives, lemon zest, salt, and pepper. Mix until the herbs are evenly distributed. This is your herbed cream cheese base.
- Lay the slices of bread flat on a clean surface. Spread a thin, even layer of the herbed cream cheese mixture onto one side of each slice.
- Arrange three to four thin cucumber slices on top of the cream cheese on half of the bread slices.
- Top these with the remaining bread slices, cream cheese side down, to form sandwiches. Gently press the sandwiches together.
- Using a sharp knife, carefully trim the edges off the sandwiches to create neat, crustless squares or triangles.
- Slice each sandwich in half diagonally or into small rectangles for easy handling as finger foods.
Notes
- For the best texture, chill the assembled, uncut sandwiches for 30 minutes before slicing off the crusts.
- Use a mandoline slicer for uniform, paper-thin cucumber slices.
- If you do not have fresh dill, you can substitute with 1 teaspoon of dried dill, but fresh herbs provide better flavor for these english tea sandwiches.
Nutrition
- Serving Size: 2 small sandwiches
- Calories: 120
- Sugar: 1
- Sodium: 180
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 3
- Cholesterol: 25