Go Back
–+ servings

Cucumber and Herb Tea Sandwiches

Melissa
My fresh and flavourful Cucumber and Herb Tea Sandwiches are perfect for spring gatherings. Seeded bread is laayered with a homemade creamy herb spread and crisp cucumber ribbons to make the best version of this classic tea-time recipe. Enjoy on their own or with a cup of tea for the perfect lunch or afternoon treat.
No ratings yet
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Brunch
Cuisine European
Servings 6 sandwiches
Calories 331 kcal

Ingredients
  

  • 1 cup cream cheese at room temperature
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh dill finely chopped
  • 2 tablespoons fresh chives finely chopped
  • 1 tablespoon fresh Italian parsley finely chopped
  • 1 teaspoon fresh tarragon finely chopped
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 slices seeded bread or dark multi-grain bread
  • 9 teaspoons salted butter at room temperature
  • 1 English cucumber peeled into long strips

Instructions
 

  • In a medium bowl, combine the cream cheese, mayonnaise, chopped herbs, lemon juice, salt, and pepper. Mix well until smooth. Set aside.
  • Spread 1 teaspoon of butter over one side of each slice of bread, covering it edge to edge. Then, spread 2 to 3 tablespoons of the herb cream cheese over the butter.
  • Add a few cucumber ribbons on top of the cream cheese on three of the slices. Place the remaining three slices of bread on top to form sandwiches, butter and cream cheese sides in.
  • Spread 1 teaspoon of butter across the top of each of the three sandwiches followed by a very thin layer of the cream cheese mixture. Arrange the sliced cucumber across the top of the cream cheese mixture, laying down long strips of cucumber slices and overlapping them slightly.
  • Hold the cucumber slices in place with the palm of your hand while you use a serrated knife to trim off the crusts. Then cut each sandwich into your preferred shape—squares, triangles, or fingers.
  • Serve immediately, or cover and refrigerate until ready to serve.

Notes

Keep these sandwiches covered in plastic wrap in the refrigerator until they are ready to serve. They can only be made up to 4 hours in advance to prevent sogginess.

Nutrition

Calories: 331kcalCarbohydrates: 17gProtein: 6gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 58mgSodium: 451mgPotassium: 219mgFiber: 2gSugar: 4gVitamin A: 838IUVitamin C: 5mgCalcium: 99mgIron: 1mg
Keyword cucumber recipe
Tried this recipe?Let us know how it was!