Ingredients
For the sandwiches:
- 1 large English cucumber
- 1 loaf soft white sandwich bread
- 8 oz (225 g) cream cheese, softened
- ¼ cup mayonnaise
- 1–2 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives or green onion, finely chopped
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp lemon juice
Instructions
- Prepare the cucumber:
Wash and dry the cucumber. Slice it into very thin, even rounds. If using a regular cucumber, peeling it is optional. Place the slices on paper towels and gently pat them dry. This helps prevent soggy sandwiches. - Make the creamy spread:
In a bowl, combine the softened cream cheese, mayonnaise, dill, chives, garlic powder, onion powder, salt, pepper, and lemon juice. Mix until smooth and creamy. - Prepare the bread:
Lay the bread slices on a clean work surface. For a traditional tea-sandwich appearance, trim away the crusts. - Assemble:
Spread a generous but even layer of the cream-cheese mixture over each slice of bread. Arrange the cucumber slices in a single, slightly overlapping layer. - Close the sandwiches:
Top with another slice of bread and gently press down so everything holds together. - Cut and serve:
Cut each sandwich into squares, rectangles, or triangles. For the neatest presentation, use a sharp serrated knife and wipe it clean between cuts.
❄️ Make-Ahead Tip
For the best texture, assemble these sandwiches shortly before serving. If you need to prepare them ahead, keep them tightly covered and refrigerated for a few hours. Patting the cucumbers dry is especially important for preventing excess moisture.
💡 Helpful Tips
- English cucumbers work beautifully because they have fewer seeds and a crisp texture.
- For extra flavor, add a little fresh parsley or mint to the spread.
- For a slightly tangier filling, increase the lemon juice or add a tiny splash of pickle juice.
- Soft, fresh white bread gives these sandwiches their classic Southern tea-sandwich texture.
- Keep the cucumber slices thin so every bite has the perfect balance of crisp cucumber and creamy filling.
Yield: About 16–20 small tea sandwiches
Prep Time: 20 minutes
Chill Time: 30 minutes, optional
Total Time: About 20–50 minutes