Ingredients
Scale
For the Cream Cheese Spread:
- 8 ounces (225g) cream cheese, softened to room temperature
- 1-2 tablespoons mayonnaise or sour cream (optional, for extra creaminess)
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1 teaspoon fresh lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon white pepper (or black pepper)
For Assembly:
- 8 slices white sandwich bread (fresh and soft)
- 1 English cucumber (or regular cucumber, peeled and seeded)
- Fresh dill sprigs for garnish (optional)
Instructions
- Prepare the Cream Cheese Spread: In a medium bowl, combine softened cream cheese, mayonnaise (if using), chopped fresh dill, lemon juice, garlic powder, salt, and white pepper. Mix with a spatula or spoon until smooth, creamy, and well combined. Taste and adjust seasonings if needed. Set aside while you prepare the cucumbers.
- Slice the Cucumbers: Using a very sharp knife or mandoline slicer, cut the cucumber into paper-thin slices—aim for about ⅛-inch thickness or even thinner if possible. The thinner the slices, the more elegant and delicate your sandwiches will be.
- Drain the Cucumbers: Lay cucumber slices in a single layer on paper towels. Lightly sprinkle with salt and let sit for 5-10 minutes. This draws out excess moisture, preventing soggy sandwiches. Pat dry thoroughly with clean paper towels before using.
- Spread the Bread: Lay out all 8 bread slices on a clean work surface. Spread a generous, even layer of the seasoned cream cheese mixture on each slice, covering edge to edge. Use about 2-3 tablespoons per slice—you want enough to taste it in every bite and create a moisture barrier.
- Layer the Cucumbers: On 4 of the bread slices, arrange cucumber slices in a single, slightly overlapping layer covering the entire cream cheese surface. Make sure cucumbers go all the way to the edges—no empty corners!
- Assemble Sandwiches: Top each cucumber-covered slice with one of the remaining cream cheese-covered slices, cream cheese side down. Press down very gently to help them adhere.
- Remove Crusts: Using a sharp serrated knife and gentle sawing motion, carefully trim off all four crusts from each sandwich. Wipe your knife between cuts for clean edges.
- Cut Into Shapes: Cut each sandwich into 4 triangles (corner to corner both ways), 4 rectangles (cut in half, then each half in half again), or 4 squares. For tea parties, triangles and rectangles are most traditional. For a fancier presentation, use cookie cutters to cut into circles, hearts, or other shapes.
- Serve or Store: Arrange on a serving platter. If not serving immediately, cover with damp paper towels, then plastic wrap, and refrigerate for up to 4 hours. Remove from refrigerator 10-15 minutes before serving for best flavor.
Notes
- Cucumber Moisture: The salt-draining step is crucial for preventing soggy sandwiches. Don’t skip it!
- Room Temperature Cream Cheese: If you forgot to soften your cream cheese, microwave it for 10-15 seconds (remove from foil first!).
- Uniform Thickness: Using a mandoline ensures all cucumber slices are the same thickness for even texture and professional appearance.
- Make-Ahead: These sandwiches hold well for 4-6 hours when properly covered. The cream cheese acts as a moisture barrier.
- Gluten-Free Option: Use your favorite gluten-free sandwich bread—just ensure it’s sturdy enough to hold toppings without crumbling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sandwiches
- Method: No-Cook
- Cuisine: British-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 whole sandwich (4 small tea sandwich pieces)
- Calories: 285
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 48mg