Cucumber-Dill Tea Sandwiches

These elegant tea sandwiches are the perfect appetizer for when you want to keep things light. I lay long, thin slices of cool cucumbers over a delicious cream cheese mixture and top it with sprigs of dill. Every bite is refreshing, yet filling from the hearty bread. Make these at your next tea party and watch them fly off the tray!

Servings: 12

Difficulty: Easy

Prep Time:  20 minutes   |   Cook Time: 0 minutes   |   Total Time: 20 minutes


  • 1 cup cream cheese, at room temperature
  • 1/4 cup mayonnaise
  • 3 tablespoons dill, chopped, plus more for garnish
  • 1 teaspoon tarragon, chopped
  • 1/2 teaspoon lemon zest, finely chopped
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 teaspoons butter, at room temperature
  • 1 cucumber, peeled into long strips
  • 6 slices pumpernickel, or dark multi-grain bread


Add the cream cheese, mayonnaise, dill, tarragon, lemon zest, lemon juice, salt and pepper to a medium-sized mixing bowl. Mix thoroughly to combine and set aside.

Using a knife, spread 1 teaspoon of butter across one side of the bread slices. Make sure to get the butter all the way to the edges of the bread. Next, add 2-3 tablespoons of the cream cheese mixture on top of the butter and spread it out evenly.

Add the sliced cucumber on top of the cream cheese mixture into whatever pattern you desire. I made long strips using a vegetable peeler and overlapped the cucumber slices across each of the sandwiches.

Use a serrated knife to trim the excess cucumber off of the slices of bread and trim the crusts off  (if desired). I left the crusts on since they had lots of tasty grains on them, but you can remove them if you would like to. Cut the sandwiches into your desired shape- you can cut squares, diamonds, triangles, or even use a cookie cutter to make whatever shape you want.

Finally, top each sandwich with a sprig of dill and arrange the sandwiches on a platter. Serve cold or at room temperature.