Cucumber Tea Sandwiches

Cucumber Tea Sandwiches

Are you hosting a tea party, bridal or baby shower, brunch or luncheon? Make cucumber tea sandwiches! These light yet flavorful hors d’oeuvres are popular among the British and have gained favor with other cultures.

Why You’ll Love Cucumber Tea Sandwiches

We grow plenty of Boston and Chicago cucumber varieties to make refrigerator pickles and canning pickles. But my new favorite fresh eating variety is Munchers. Slicing cucumbers are delicious on their own or in a salad, but they also shine in sandwiches.

• Refreshing – Cucumbers are very hydrating, and they provide a satisfying crunch to sandwiches.





• Elegant – Historically, cucumber sandwiches were associated with high society and reserved for special occasions. Paired with blackberry fool, your guests can experience a rich taste of history and refined indulgence.





• Simple – Although these sandwiches provide an impressive presentation, they are easy to make with affordable and readily accessible ingredients.

Ingredients Needed

You will find a full ingredients list, including measurements, in the recipe card below.

• Cucumber – Choose a medium-sized slicing variety with thin, smooth skin.





• Bread  – While you can use store-bought bread, homemade bread, like this sandwich bread recipe or no-knead artisan bread, takes this recipe to a new level. If you need a gluten-free option, try this homemade gluten-free bread recipe.





• Cream Cheese – Bring your cream cheese to room temperature for this recipe.

Recipe Variations

• Lemon Juice – In addition to the lemon juice, you can add a bit of lemon zest to enhance the citrus flavor.





• Mayonnaise – I love using my fermented mayonnaise in recipes, but you can also substitute sour cream or this easy Instant Pot yogurt recipe.





• Fresh Chives – If you don’t have chives, you can substitute fresh parsley, scallions, or dill weed.





• Homemade Ranch Seasoning – If you don’t have ranch seasoning from my homemade buttermilk ranch, you can use one teaspoon dried dill, one teaspoon dried minced onion, one garlic clove finely minced or pressed, and a pinch of salt.

Recipe Instructions

Step 1: Combine all the ingredients in a medium bowl and use a fork to mix well. Keep this spread in the refrigerator for up to two weeks. 

Step 2: Spread a thin layer of the chive & garlic cream cheese spread on a piece of bread.

Step 3: Lay a single layer of thin cucumber slices on the cream cheese.

Step 4: Cover with another piece of bread and cut the sandwich into triangles before serving.

FAQs

What tea pairs well with cucumber sandwiches?

Black tea blends such as Earl Grey and English breakfast teas are popular pairings for cucumber sandwiches. However, herbal teas make a nice pairing, too. Learn how to make your own tea blend here.

What is the best bread for cucumber tea sandwiches?

While you can use store-bought bread, homemade bread like this sandwich bread recipe or no-knead artisan bread brings this recipe to a new level. Or, if you need a gluten-free option, try this homemade gluten-free bread recipe.

Why do the British eat cucumber sandwiches?

During the British colonization of India, cucumber sandwiches were served at tea time to combat the heat with the cucumber’s hydrating and cooling effect. This practical solution began a trend in high-society England to serve cucumber sandwiches at special events, which remains a tradition to this day.

The Homestead Kitchen

This recipe for cucumber tea sandwiches was featured in issue No.47 of the Homestead Kitchen magazine. If you are looking for a homesteading resource that can provide answers, guidance, encouragement, tips and tricks, or advice, this magazine was designed just for you. 

As new homesteaders, it took us a lot of trial and error to overcome feelings of inadequacy. Now, we have made it our mission to share our journey and knowledge with others to help them bypass some of those growing pains.

With the Homestead Kitchen magazine, you will be put on the fast track to homesteading with confidence as we share how to overcome the big obstacles along with the little things that can make a huge impact on your success. Now, the Homestead Kitchen magazine is available in print! So subscribe today and start enjoying this magazine in the palm of your hand.

Other Posts You May Enjoy

• Basic Homemade Sandwich Bread Recipe





• No-Knead Artisan Bread





• Best Gluten-Free Bread Recipe





• Quick and Easy Refrigerator Pickles





• How to Make Pickles (Canning Dill Pickles)

Did you try these cucumber tea sandwiches? If so, please leave a star ⭐ rating and your comments in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see!

   

Print

Cucumber Tea Sandwiches

Are you hosting a tea party, bridal or baby shower, brunch or luncheon? Make these light yet flavorful cucumber tea sandwiches!

Course Appetizer

Cuisine English

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 Servings

Calories 481kcal

Author Carolyn Thomas

Cost Varies

Equipment

• Mixing Bowl
• Fork
• sharp knife

Ingredients

• 1 Large Cucumber sliced thin
• 1 Loaf Bread
• 8 Ounces Cream Cheese room temperature
• 2 Tablespoons Mayonnaise
• 2 Tablespoons Chives fresh
• 1 Teaspoon Lemon Juice
• 2 1/2 Teaspoons Homemade Ranch Seasoning Mix

Instructions

• Combine the cream cheese, mayonnaise, lemon juice, chives, and ranch seasoning mix in a medium bowl and use a fork to mix well. This spread can be kept in the refrigerator for up to two weeks. 
• Spread a thin layer of the chive & garlic cream cheese spread on a piece of bread.
• Lay a single layer of thin cucumber slices on the cream cheese.
• Cover with another piece of bread and cut the sandwich into triangles before serving.

Notes

Recipe Variations:

• Lemon Juice – In addition to the lemon juice, you can add a bit of lemon zest to enhance the citrus flavor.


• Mayonnaise – I love using my fermented mayonnaise in recipes, but you can also substitute sour cream or this easy Instant Pot yogurt recipe.


• Fresh Chives – If you don’t have chives, you can substitute fresh parsley, scallions, or dill weed.


• Homemade Ranch Seasoning – If you don’t have ranch seasoning from my homemade buttermilk ranch, you can use one teaspoon dried dill, one teaspoon dried minced onion, one garlic clove finely minced or pressed, and a pinch of salt.

Nutrition

Calories: 481kcal | Carbohydrates: 57g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 40mg | Sodium: 685mg | Potassium: 278mg | Fiber: 5g | Sugar: 9g | Vitamin A: 590IU | Vitamin C: 3mg | Calcium: 186mg | Iron: 4mg

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