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Cucumber Tea Sandwiches

Cucumber tea sandwiches are a classic, elegant appetizer Cream cheese, herbs and bacon bits are layered between soft white bread.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Servings 2 dozen
Calories 143kcal
Author Lisa B.


  • 1 (8 ounce) package of cream cheese, softened
  • 1 cup sour cream
  • zest of one lemon
  • 2 tablespoons lemon juice
  • 3 tablespoons minced fresh dill weed
  • 2 tablespoons fresh Chives
  • 1 clove finely minced or pressed garlic
  • 3 tablespoons grated seedless cucumber
  • 1/4 cup bacon bits plus more for garnish
  • One loaf about 20-24 slices white bread
  • 18 thinly sliced cucumber rounds
  • Additional fresh dill weed for garnish
  • Salt and pepper to taste


  • Combine softened cream cheese, sour cream, lemon zest, lemon juice, dill weed, chives, garlic, grated cucumber and bacon bits in a medium mixing bowl. Stir everything together until the ingredients are evenly combined.
  • Using a 5-inch cookie cutter, cut two rounds from each slice of bread. Spread an ample amount of the cream cheese mixture on one side of a bread round. Top with another bread round.
  • You can serve the cucumber tea sandwiches as is. But it you wanted to jazz them up a bit, pipe a small dot of the filling on the top of each sandwich. Place one cucumber slice over the top.
  • Pipe an additional dot of filling on the top of each cucumber slice. Top each sandwich with a small frond of dill weed and a sprinkling of chopped bacon bits.


Serving: 1sandwich | Calories: 143kcal | Carbohydrates: 16g | Protein: 4g | Fat: 6.2g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.8g | Cholesterol: 16mg | Sodium: 255mg | Potassium: 127mg | Fiber: 2.2g | Sugar: 0.6g | Vitamin A: 240IU | Vitamin C: 2.1mg | Calcium: 40mg | Iron: 1.2mg