Cucumber Sandwiches are what every tea party or elegant lunch needs! Herb and garlic cream cheese topped with crisp cucumbers on soft white bread – the combo is a hit every time.
If you’re looking for an easy recipe for cucumber sandwiches, this is it!
Cut your cucumber sandwiches into triangles for an easy and elegant presentation, or go to town and cut them into shapes with cookie cutters. Grab your flower cookie cutter and make them super cute, Megan Markle (or is it Sussex?) style!
Table of Contents
- The Story Behind the Recipe
- Why You’ll Love Cucumber Sandwiches
- Ingredients
- Adaptations/Variations
- How to Make Cucumber Sandwiches
- Tips for Success
- More Tea-Party-Worthy Recipes
The Story Behind the Recipe
I’ve been making cucumber cream cheese sandwiches for years, but it wasn’t until I whipped up a batch for a teacher appreciation event that I realized I should share the recipe here on Kitchen Treaty!
I’ve made them a few ways over the years – sometimes just a swipe of plain cream cheese on some bread, and some slices of cucumber. And sometimes, I jazz up the cream cheese with herbs to take them over the top. The herbs really do take these cucumber sandwiches to the next level, so that’s the recipe I’m sharing here today!
Cucumber sandwiches are such a simple, delicious, versatile sandwich – and it’s naturally vegetarian! Huzzah!
Why You’ll Love Cucumber Sandwiches
- Perfect for afternoon tea, baby or bridal showers, or poetry teatime (if you’re a homeschooling family, you know what I’m talking about!).
- Portable! Cucumber cream cheese sandwiches are super easy to prep, pack, and carry along.
- Kid-friendly. The simple ingredients – soft white bread, herby cream cheese, cool cucumbers – makes a sandwich kids will love.
Ingredients
- Bread – I like a soft white bread for cucumber sandwiches. They’re easy to cut the crusts off of and cut into shapes, and there’s just something so nice about the soft bread with the cream cheese and crisp cubes.
- Cucumber – I really like English cucumbers for my cucumber tea sandwiches. The peel is very thin, so it can stay on, and they’re nice, crisp, and mild tasting. You can go with any cucumber, though. Persian cucumbers are small but tasty. Traditional cucumber are great, too, but I suggest peeling off their thick skin before slicing and placing them in your sandwiches.
- Garlic and herb cream cheese – Made with cream cheese, mayo, dill, chives, garlic powder, salt, and pepper.
Adaptations/Variations
- Cucumber Veggie Tea Sandwiches – Add shredded carrots, creamy avocado, roasted red bell peppers, sun-dried tomatoes … whatever combo sounds good to you at the moment! This cucumber sandwich recipe is endlessly customizable.
- Vegan/Dairy-Free Cucumber Cream Cheese Sandwiches – For dairy-free sandwiches, swap the cream cheese for dairy-free cream cheese. If you want to go fully vegan, make sure to swap out the mayo, too, for an egg-free version like vegenaise.
How to Make Cucumber Sandwiches
- Mix up the garlic herb cream cheese.
- Spread the cream cheese on your bread.
- Slice your cucumbers.
- Add a layer of cucumbers to your sandwiches.
- Top with second piece of bread.
- Cut off the crusts and then cut each sandwich into four triangles (or use a cookie cutter for specific shapes).
Tips for Success
- Use room temp/softened cream cheese. It will be really hard to blend the cream cheese if it’s super cold/hard.
- Use an electric mixer to blend the garlic herb cream cheese. That makes it super quick and very smooth.
I hope these Cucumber Tea Sandwiches were exactly what you were looking for to enhance your afternoon tea time, add to the bridal shower table, or serve up on a pretty platter for Mother’s Day! They’re super easy, a classic for a reason – and just dang delicious, too.
More Tea-Party-Worthy Recipes
- Cucumber Cream Cheese Canapes
- Cucumber Slices with Smoky Sunflower Seed Pate
- Marinated Cheese & Olive Skewers
- London Fog Latte
- Slow-Roasted Tomato Bruschetta
Cucumber Sandwiches Recipe
Ingredients
For the garlic-herb cream cheese
- 4 ounces cream cheese (softened a bit at room temperature)
- 2 tablespoons mayonnaise
- 2 teaspoons chopped fresh dill (or 1 teaspoon dried)
- 2 teaspoons chopped fresh chives
- 1/4 teaspoon garlic powder (finely minced or grated)
- 1/8 teaspoon kosher salt (plus more to taste)
- Pinch freshly ground black pepper (plus more to taste)
For the sandwiches
- 1 English cucumber (sliced into 1/4-inch slices)
- 1 batch garlic-herb cream cheese
- 8 slices soft white bread
Instructions
- Add the garlic-herb cream cheese ingredients to a medium-size bowl. Affix your hand blender with the beater attachments and beat on low speed until all of the ingredients are completely combined together and smooth.
- Lay out four slices of the bread. Divide the cream cheese between the four slices, spreading evenly across the bread.
- Lay the cucumber slices over the top, overlapping as needed.
- Place the second slice of bread on top. Using a large chef’s knife, cut off the crust then cut each sandwich into two triangles, then cut each triangle into two smaller triangles if desired.
- Garlic herb cream cheese can be kept in an airtight container in the fridge for up to 5 days.
Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
These are PERFECT for a tea party!!