Classic Cucumber Tea Sandwiches
Prep time: 15 minutes
Yields: 12–16 finger sandwiches
Ingredients
Bread: 8 slices of soft white sandwich bread (shokupan or “pullman” loaf works best).
Cucumbers: 1 large English cucumber (these have thinner skin and fewer seeds).
The Spread:
4 oz (1/2 block) Cream cheese, softened to room temperature.
2 tbsp Mayonnaise.
1 tsp Fresh dill or chives, finely chopped.
A squeeze of fresh lemon juice.
A pinch of salt and cracked black pepper.
Instructions
Prep the Cucumbers: Peel the cucumber (or leave strips of skin for color). Use a mandoline or a sharp knife to slice them into paper-thin rounds. Place them on a paper towel and sprinkle with a tiny bit of salt to draw out moisture; pat them dry after 5 minutes so your bread doesn’t get soggy.
Mix the Spread: In a small bowl, whip the softened cream cheese, mayonnaise, herbs, and lemon juice until smooth. Season with salt and pepper to taste.
Assemble: Spread a generous, even layer of the cream cheese mixture onto one side of every bread slice. This acts as a “sealant” to keep the bread fluffy. Layer the cucumber slices slightly overlapping on half of the bread slices.
Close and Trim: Top with the remaining bread slices. Using a very sharp serrated knife, cut the crusts off first to create a perfect square.
The Signature Cut: Cut each square diagonally twice to create the small triangles shown in your image.
Pro-Tips for Success
Room Temp: Make sure your cream cheese is truly soft, or it will tear the delicate white bread.
Storage: If you aren’t serving them immediately, cover them with a slightly damp paper towel and plastic wrap to keep the bread from drying out.
The “Crunch”: For extra flavor, some people like to lightly butter the bread before adding the cream cheese spread.