Cucumber Tea Sandwiches
Creamy cucumber tea sandwiches are fresh, savory, and just fancy enough to steal the spotlight at any brunch or tea party.
Whether you’re hosting an elegant afternoon tea party, planning a bridal shower, or looking for a light lunch box idea, these bite-sized finger sandwiches always feel special without requiring a ton of effort.
Unlike a traditional cucumber sandwich recipe made with only butter and cucumbers, this version is packed with flavor thanks to a creamy herb filling made with cream cheese, bacon, lemon zest, and plenty of fresh herbs. Every bite is cool, creamy, tangy, and savory.
Interested in more way to use cucumbers? Check out cucumber gimlet cocktail, Asian marinated cucumber salad, and cucumber tomato salad.
Recipe at a glance
- Perfect for a baby shower, bridal shower, brunch, or afternoon tea party
- Made with simple ingredients you can find at any grocery store
- The cream cheese mixture can be made ahead of time
- Fresh dill and fresh chives add incredible flavor
- Makes a great snack, light lunch, or party appetizer
- Easy to customize with different herbs and toppings
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Ingredients you will need
Made with soft white bread, fresh herbs, cream cheese, and crisp cucumber slices, these easy cucumber tea sandwiches are a refreshing snack or party appetizer. To make cucumber sandwiches, you will need:
See the recipe card for full information on ingredients and quantities.
- Cream cheese – Make sure your cream cheese is softened to room temperature before mixing. This helps create a smooth cream cheese mixture without lumps.
- Sour cream – Sour cream gives the filling a lighter, fluffier texture while adding a subtle tang.
- Lemon juice and lemon zest – Fresh lemon juice brightens the filling while the lemon zest adds fresh citrus flavor that pairs perfectly with cucumber sandwiches.
- English cucumbers – English cucumbers are my favorite kind of cucumber for this recipe because they contain fewer seeds and have thinner skin. If you can’t find them, regular cucumbers work too. Just peel and seed them first.
- Fresh herbs – Fresh dill and fresh chives give these cucumber tea sandwiches their signature flavor. Dried herbs just don’t have the same fresh taste.
- White bread – Soft bread works best for finger sandwiches. Classic white bread creates the traditional look and texture you’d expect from tea sandwiches. Don’t throw away the scraps! Dry them and use them to make homemade bread crumbs.
Optional tools
- Cake decorating kit – For a more polished presentation, pipe a small rosette of the leftover cream cheese mixture onto the top of each sandwich.
- 2¾-inch cookie cutter – Using a cookie cutter creates neat, round sandwiches that look elegant on a serving tray and gives them a more polished, tea-room appearance.
Substitutions and variations
- Add thinly sliced smoked salmon for a more elegant version.
- Swap the bacon bits for chopped crispy prosciutto.
- Use whole wheat bread instead of white bread.
- Add a pinch of cayenne pepper for a little heat.
- Skip the bacon for a vegetarian option.
How to make cucumber tea sandwiches
Step 1: Start by combining the softened cream cheese, sour cream, lemon zest, lemon juice, fresh dill, fresh chives, garlic, grated cucumber, and bacon bits in a medium bowl. Stir everything together until smooth and creamy. Season with salt and pepper to taste.
Step 2: Using a 2¾-inch cookie cutter, cut one round from each slice of white bread.
Step 3: Spread a generous layer of the cream cheese mixture onto one bread round, then top with another round to form a sandwich.
Step 4: For a prettier presentation, pipe a small dollop of filling on top of each sandwich. Add one of the cucumber slices, then pipe another small dollop of filling over the top. Finish with fresh dill and a sprinkle of bacon bits.
Tips for the best tea sandwiches
- Pat cucumber slices dry with damp paper towels before garnishing to prevent soggy sandwiches.
- Use soft bread for the best texture and easiest cutting.
- Chill the sandwiches for about 30 minutes before serving so they hold together better.
- For cleaner cuts, trim the crusts before cutting out the bread rounds.
- Don’t overfill the sandwiches or the filling may squeeze out the sides.
Want more finger sandwich ideas? You might also like Masters pimento cheese sandwiches, deviled ham spread, or mini muffulettas.
Serving suggestions
These cucumber tea sandwiches pair perfectly with:
Storage instructions
Store cucumber tea sandwiches in an airtight container in the refrigerator for up to 24 hours. To keep the bread soft and fresh, cover the sandwiches loosely with damp paper towels before sealing the container. For the best texture, wait to add the cucumber slices and garnish until just before serving.
The cream cheese mixture can also be prepared up to 2 days in advance and stored separately in the refrigerator until ready to assemble.
Cucumber tea sandwiches FAQ’s
Freezing is not recommended. The cucumber slices and cream cheese mixture can release moisture as they thaw, making the sandwiches soggy.
Yes. These sandwiches are traditionally served chilled or at cool room temperature, making them ideal for parties and gatherings.
Yes. Chive and onion or garden vegetable cream cheese would both work well in this recipe, though it may slightly change the flavor profile.
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If you made cucumber tea sandwiches, I’d love to hear how it turned out! Your ratings and reviews help others find the recipe and give me great feedback too.
Cucumber Tea Sandwiches
Ingredients
- 8 ounces cream cheese, softened
- 1 cup sour cream
- Zest of one lemon
- 2 tablespoons fresh lemon juice
- 3 tablespoons minced fresh dill weed
- 2 tablespoons chopped fresh chives
- 1 clove garlic, finely minced or pressed
- 3 tablespoons grated seedless cucumber
- ¼ cup bacon bits, plus more for garnish
- 24 slices white bread
- 12 thinly sliced cucumber slices for garnish
- Additional fresh dill weed, for garnish
- Salt and pepper, to taste
Instructions
- In a medium mixing bowl, combine the cream cheese, sour cream, lemon zest, lemon juice, dill, chives, garlic, grated cucumber, and bacon bits. Stir until smooth and evenly combined. Season with salt and pepper to taste.
- Using a 2¾-inch cookie cutter, cut one round from each slice of bread.
- Spread a generous amount of the cream cheese mixture onto one bread round, then top with another round to form a sandwich.
- Serve as is, or for a decorative presentation, pipe a small dollop of the filling onto the top of each sandwich. Place a cucumber slice on top.
- Pipe an additional small dollop of filling onto each cucumber slice. Garnish with fresh dill and a sprinkle of bacon bits.
Notes
- Larger sandwich bread or brioche may yield slightly bigger rounds.
- Save bread scraps for breadcrumbs or croutons.
- Sandwiches can be made a few hours ahead and stored in an airtight container in the refrigerator.
