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Cucumber Sandwiches are a must have for a tea party, brunch, bridal shower or baby shower. They have amazing flavor and are so easy to make.
Why You’ll Love This Recipe!
When I decided to have a tea party bridal shower the first thing on the menu was cucumber sandwiches. A cucumber sandwich is an important part of any tea party menu.
Afternoon tea was originally begun by the Seventh Duchess of Bedford in 1840. It was a way to fill the large gap between lunch and dinner, which was served around 8 p.m. The sandwiches are just filling enough to prevent overindulgence in the scones, cream, and cakes that were served afterwards.
The cucumber sandwich tea sandwich is a mainstay for any tea party, brunch, bridal shower or baby showers.
Ingredients Needed
- Bread. You can use any type of bread you like. I like to use white bread, rye bread or whole wheat bread.
- Cucumber. I prefer long English cucumbers. They have fewer seeds, less water and are burpless and thinner skin if you prefer to not peel your cucumber. I still like to peel them and then slice them. Use a sharp knife or a mandolin to thinly slice the cucumbers.
- Parsley
- Green Onions. You could also use chives.
- Mayonnaise
- Cream Cheese
- Kosher Salt and Black Pepper
How to Make Cucumber Sandwiches
- Combine green onion and parsley in a food processor. Pulse 2-3 times until finely chopped.
- Beat cream cheese and mayonnaise together in a bowl until smooth.
- Add chopped mixture into cream cheese mixture. Stir to combine.
- Season to taste with salt and pepper.
- Spread the cream cheese spread on both sides of bread slice, a thin layer. Adding spread to both slices of bread creates a barrier which helps prevent the moisture from the cucumbers from making the bread soggy.
- Peel and thinly slice cucumber.
- Top half of the bread slices with sliced cucumber. I peel the cucumber.
- Top with the remaining bread slice.
- Cover and chill in the refrigerator for 30 minutes before cutting. (this will make it easier to remove the crust.)
- Cut off crust and cut into two rectangles or 4 squares or triangles.
- Makes about 16 or 32 tea sandwiches, depending on how you cut it. (4 to two slices of bread if cut into squares)
Tips from leigh Anne
- If using a cucumber other than an English cucumber, allow the slices of cucumber to sit on some paper towels after slicing to allow some of the excess moisture to be absorbed by the paper towel.
- Use a sharp knife to slice your cucumber sandwiches. Clean the knife off with a paper towel between cuts for a clean cut.
- One of my favorite ways to dress up a cucumber sandwich is to add sun dried tomatoes and parmesan. I have included the ingredients in the notes section of the recipe card below.
Frequently Asked Questions
Do I need to refrigerate cucumber sandwiches?
Cucumber sandwiches should be kept in the refrigerator in an airtight container until ready to serve. Any leftovers should be kept in the fridge.
Do I have to peel the cucumber?
It is totally personal preference. If you prefer you can leave them unpeeled, I prefer them peeled.
Do I cut the crust off the bread before or after adding the cream cheese spread and cucumbers?
I always cut it off after adding the spread and cucumbers. I think you get a cleaner looking cucumber sandwich that way. Of course, if you prefer you can always leave the crust on but a traditional cucumber sandwich will not have a crust.
How far ahead can I make cucumber sandwiches?
Make the cream cheese spread up to 2 days before serving. Refrigerate in an airtight container until ready to use. Assemble sandwiches within an hour of serving to avoid the sandwiches getting soggy. Slice and peel cucumbers right before assembling sandwiches.
Other yummy recipes to try:
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Cucumber Sandwiches
Ingredients
- 3/4 cup flat leaf parsley chopped
- 1/2 cup green onion chopped
- 8 oz. cream cheese softened
- 1 cup mayonnaise
- 16 slices sandwich bread
- salt and pepper to taste
- 1 English style, long cucumber peeled and sliced thinly
Instructions
- In a bowl, beat cream cheese and mayonnaise together until smooth.
- In a food processor, pulse green onion and parsley 3-4 times until finely chopped.
- Mix green onion mixture into cream cheese mixture.
- Spread cream cheese mixture on bread, a thin layer on both slices of bread
- Place cucumber slices on top of cream cheese mixture on one side of bread and top with other slice of bread.
- Wrap in plastic wrap and chill for at least 30 minutes before cutting
- Cut off crust and cut into four squares or triangles or two rectangles
- Makes about 32 tea sandwiches (4 to a slice of bread)
- Keep sandwiches chilled until ready to serve
Tips & Notes:
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Nutrition Facts:
Laura Adams says
Wonderful sandwich fillings! I love to have tea parties with my 5 granddaughters. When they are little, I can get away with some herbal tea and Vanilla wafers, but as they age, the food and tea needs to become more sophisticated as well as tasty, in order to hold their attention. Thanks for these!
PS – I have the same Renting Glass cake plate, and I LOVE the cup and saucer! Will you please share the maker?
Iris Jean Cox says
Your tea sandwich and Victoria Sponge , wow exactly what I was looking for ! Thank you!
Quinn says
Just stumbled upon your site. I love your ideas! I can’t wait to try some of your recipes.
Valerie A. H. says
Tea sandwiches always sound so elegant. This recipe sounds yummy!
I have family at our house from the East. Making your Herbed Shrimp for them today. It’s such a great recipe!
Mique says
Looks so good LA! Yum!