A staple of English tea service, cucumber sandwiches come to the table on a tiered tray that’s stacked high with other tiny sandwiches and scones with clotted cream. The combo of crisp, thinly sliced cucumber surrounded by herby cream cheese on squishy white bread makes them one of my favorite tea sandwiches. They’re small, light, and so easy to shove four of them in my mouth all at once—but this is afternoon tea, so decorum is expected.
Lucky for me, cucumber sandwiches aren’t just great for afternoon tea. They’re also a lovely option for a luncheon, a baby shower, a brunch spread, a picnic, or anytime you might be serving a crowd.
Why You’ll Love It
- Perfect for snacking. I love how light and refreshing these cucumber tea sandwiches are, making them ideal for picnics and brunch.
- Easy entertaining. They’re so simple to make, yet they feel elegant and a little special every time I serve them.
Key Ingredients in Cucumber Sandwiches
- English cucumber: Thinly sliced English cucumber adds a crisp, refreshing crunch. Using a mandoline or very sharp knife, trim and very thinly slice the cucumber crosswise to about 1/8-inch thick.
- Cream cheese: Softened cream cheese creates a smooth, rich base with just the right amount of tang.
- Fresh herbs: Minced dill and chives add a bright, fresh flavor with a subtle oniony bite.
- Mayonnaise: A little mayonnaise makes the spread extra creamy and easy to spread.
- White sandwich bread: Soft white sandwich bread keeps the sandwiches delicate.
Helpful Tips
- How to keep cucumber sandwiches from getting soggy: Cucumbers are full of water, so pulling out some of that water before you assemble the sandwiches will help keep the bread from getting soggy. Start by placing the sliced cucumbers in a fine mesh strainer, sprinkle them with salt, then set the strainer over a bowl. As the cucumbers sit, the salt will draw out the excess water from the cucumbers and the water will drain into the bowl.
- How to store cucumber sandwiches: These aren’t great sandwiches to make ahead because eventually the bread will dry out and water will continue to release from cucumbers. You can, however, make them one day ahead of time, stack the sandwiches on a serving platter, then tightly (without squishing) wrap the sandwiches with plastic wrap to keep the bread from drying out. Alternatively, you can make the cream cheese mixture a day ahead and assemble the sandwiches the day of.
- How to serve cucumber sandwiches: If you’re serving a traditional tea spread, you can serve the cucumber sandwiches with other types of tea sandwiches, such as curried chicken salad or egg salad. Arrange them on a tiered tray with buttery scones, clotted cream, jam, and some treats (such as these adorable tiny brownies) for dessert.
Cucumber Sandwich
Makes 7 whole sandwiches; serves 7 to 12- 1 (about 1-pound) English cucumber, thinly sliced crosswise about 1/8-inch thick
- 1 teaspoon kosher salt, divided
- 12 ounces full-fat cream cheese, at room temperature
- 1 1/2 tablespoons minced fresh dill (from 1 small handful)
- 1 1/2 tablespoons minced fresh chives (from 1 small handful)
- 3 tablespoons mayonnaise
- 1/4 teaspoon fresh ground black pepper
- 1 loaf sliced white sandwich bread
