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Cucumber Tea Sandwiches

Published: May 14, 2021 by Shelby Law Ruttan ·

These Cucumber Tea Sandwiches are the perfect little bites that are made with white bread that has had the crust removed, spread with a smoked paprika dill cream cheese spread and sliced cucumbers.

Tea sandwiches are perfect to serve at lunch next to a bowl of hot soup or enjoy as an afternoon snack with a cup of tea.

Cucumber Tea Sandwiches cut into squares with the crust trimmed off and spread with a smoky dill cream cheese spread and circles of cucumber.
Jump to:
  • Tiny Snack Sandwiches
  • 🥘 Ingredients
  • 🔪 Instructions
  • 📖 Variations
  • More Vegetarian Lunch Sandwiches
  • 📖 Recipe

Tiny Snack Sandwiches

I grew up eating cucumber sandwiches. My mom would spread some white bread with mayonnaise, place a layer of cucumbers on the bread and serve them up for lunch. She would cut them into either four triangles or quarters and us kids would gobble them down.

Little did I know back then we were eating what were considered tea sandwiches. The tea sandwich originates from the United Kingdom. It is often served at tea time to help hold off hunger until dinner time. Known in the U.S. as a snack!

This recipe is made a little differently than the way my mom would make our cucumber sandwiches. Instead of mayonnaise, I created a dill cream cheese spread that has a hint of smoked paprika. And, it was so good we did not want to stop eating them.

🥘 Ingredients

White bread. This is essential in my opinion for making this type of sandwich. I like to cut the crusts off, making them look dainter and even more appealing to kids!

Cucumbers 🥒, my preference is the English cucumber as they don't have the seeds a regular cucumber has.

Cream Cheese, use full fat or reduced fat, either works.

Fresh dill weed, be sure to mince it before you measure it.

Onion

Lemon juice, fresh is best!

🔪 Instructions

  1. Cut the crust from all sides of the bread.
  2. In a medium sized mixing bowl, using a hand mixer, mix together the cream cheese, minced dill, onion, lemon juice, smoked paprika, salt and pepper.
  3. Divide the the cream cheese mixture between 4 slices of bread spreading the cheese evenly over each slice.
  4. Top the bottom slice of bread with 6 cucumber slices and cover with the second slice of bread. Cut into 6 sections.
A white hand holding to the side of a pieces of white bread with the other hand spreading the cream cheese mixture over top of the bread slice.

📖 Variations

  • Substitute ¼ cup of mayonnaise or sour cream for 2 ounces of the cream cheese.
  • Eliminate the dill and and paprika and use 1 tablespoon of diced jalapeno peppers and 1 teaspoon of ground cumin.
  • Add ¼ cup of sliced green or black olives to the cream cheese mixture.
One square of cucumber tea sandwich made with white bread, paprika cream cheese dill spread, and sliced green cucumbers on a black plate with a sprig of fresh dill in front.

More Vegetarian Lunch Sandwiches

Pimento Cheese Tea Sandwiches

Grilled Tomato and Brie Sandwiches

Portobello Cheesesteak Sandwich

*If you made this recipe, please give it a star rating*

📖 Recipe

Cucumber Tea Sandwiches cut into squares with the crust trimmed off and spread with a smoky dill cream cheese spread and circles of cucumber.

Cucumber Tea Sandwiches

Small tea sandwiches made with white crust free bread, a dilled cream cheese spread and fresh sliced cucumbers.
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Prep Time 10 mins
Total Time 10 mins
Course Lunch
Cuisine English
Servings 4
Calories 232 kcal

Ingredients
  

  • 4 oz cream cheese
  • 2 tbsp minced fresh dill
  • 1 tbsp lemon juice fresh squeezed
  • ½ tbsp minced onion
  • ½ tsp smoked paprika
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 8 slices white bread crusts removed

Instructions
 

  • Cut the crust from all sides of the bread.
    One hand on top of a slice of white bread with the other hand using a knife to cut the crust from the side of the bread.
  • In a medium sized mixing bowl, using a hand mixer, mix together the cream cheese, minced dill, onion, lemon juice, smoked paprika, salt and pepper.
    A white mixing bowl with the cream cheese mixture with a red tint from the smoked paprika and flecks of green dill being mixed with a hand mixer.
  • Divide the the cream cheese mixture between 4 slices of bread spreading the cheese evenly over each slice.
  • Top the bottom slice of bread with 6 cucumber slices and cover with the second slice of bread. Cut into 6 sections.

Video

Nutrition

Sodium: 482mgCalcium: 160mgVitamin C: 2mgVitamin A: 520IUSugar: 4gFiber: 1gPotassium: 110mgCholesterol: 31mgCalories: 232kcalTrans Fat: 1gSaturated Fat: 6gFat: 11gProtein: 6gCarbohydrates: 26gIron: 2mg
Keyword Cucumber Tea Sandwich
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« Portobello Cheesesteak Sandwich
Crumb Topped Blueberry Muffins »

About Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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Welcome! I'm Shelby, author of The Best Vegetarian Recipes. Here you will find family favorite vegetarian recipes old and new that will help you balance out your diet whether you are following vegetarian, pescatarian, or a plant-based diet. about me!

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