Cucumber Cream Cheese Tea Sandwiches

Cucumber Cream Cheese Tea Sandwiches

The Spruce / Loren Runion

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 18 servings
Yield: 36 finger sandwiches
Nutrition Facts (per serving)
136 Calories
4g Fat
22g Carbs
4g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 136
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 8%
Cholesterol 7mg 2%
Sodium 258mg 11%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 4g
Vitamin C 0mg 2%
Calcium 69mg 5%
Iron 2mg 9%
Potassium 80mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy cucumber and cream cheese finger sandwich recipe is ideal for kids' tea parties, but it can also be prepared with spices for a more "adult" flavor.

You can enlist your children to help in assembling the sandwiches for a kids' party. Kids can help cut off the bread crusts, spread the cream cheese, and place the cucumber slices. If your child is just learning about triangles, or even an older child digging into geometry, you can discuss the best ways to display these fun triangular sandwiches.

For adults, cucumber tea sandwiches are a very traditional choice for an afternoon tea party. You might also serve egg salad tea sandwiches or salmon and cream cheese tea sandwiches. Be sure to include scones with lemon curd, marmalade, and butter.

Ingredients

  • 1 loaf white bread, such as buttermilk bread

  • 1/2 cup cream cheese, about 1/3 of a 12-ounce container of cream cheese

  • 1 English cucumber, thinly sliced

  • Lemon juice, to taste

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • Chopped fresh chives, to taste, optional

Steps to Make It

  1. Gather the ingredients.

    Cucumber cream cheese tea sandwich ingredients

    The Spruce / Loren Runion

  2. Lay 2 slices of bread flat and spread each evenly with cream cheese.

    Two slices of bread with cream cheese

    The Spruce / Loren Runion

  3. Cover 1 side of the sandwich with sliced cucumber.

    Bread with cream cheese and cucumber slices

    The Spruce / Loren Runion

  4. Season with a squeeze of lemon juice, salt and pepper, and chives (if using).

    Season the cucumber sandwich with salt, pepper, lemon juice, and chives

    The Spruce / Loren Runion

  5. Cover the cucumbers with the other slice of bread, cream cheese side down.

    Cucumber sandwich on a cutting board

    The Spruce / Loren Runion

  6. Cut off the crusts and slice the sandwich diagonally 2 times to create 4 triangular finger sandwiches. Repeat with the remaining bread, cream cheese, and cucumber. Serve and enjoy.

    Cucumber Cream Cheese Tea Sandwich cut into four pieces

    The Spruce / Loren Runion

Tips

  • It's best to serve these sandwiches soon after you prepare them, so the bread doesn't dry out or become soggy from the cucumbers. If you want to refrigerate them to serve later, it is better to drain the cucumber slices for 15 minutes in a colander and pat them dry before you use them. This will remove the excess liquid. Cover them with plastic wrap to keep the bread soft while refrigerated.
  • To peel or not to peel? If you bought waxed cucumbers, it is best to peel them before using. But if they are unwaxed, you won't need to peel them. Another variation is to peel them only partially, leaving vertical stripes. This makes them a little more attractive. It is preferable to use organic cucumbers if you are not peeling them, as there can be pesticide residue in the peels.
  • Don't toss the trimmed bread crusts. You can use them to make croutons or breadcrumbs.

Recipe Variations

  • While this recipe uses white bread, you can consider using wheat bread or gluten-free bread.
  • Try making half of the sandwiches with white bread and half with wheat bread, then alternate them on the serving tray.

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