Whether you’re hosting a formal afternoon tea or a casual garden brunch, the cucumber tea sandwich is the ultimate classic. Light, refreshing, and surprisingly easy to make, these bite-sized treats are a staple for a reason. They are also kid friendly and make for a great kids lunch box sandwiches!!
Serve these immediately for the best texture. If you must make them ahead of time, store them in a single layer in an airtight container with a slightly damp paper towel draped over the top to keep the bread from drying out.
Try these out at your next tea party and thank me later! as always don’t forget to tag me when you make them @zheelicious
Stay happy, stay hungry!
| Prep time: 5 minutes | Cook time: 0 minutes | Total time: 5 minutes | Makes: servings |
Ingredients:
- Pepperidge farm white sandwich bread
- 1 English cucumber, peeled & sliced
- 1/4 cup whipped cream cheese
- 1/4 cup sour cream
- 1 tbsp Mayo (I used vegan mayo from follow your heart)
- 1/2 tsp Dijon mustard (I love grey poupon)
- 1/4 tsp garlic powder
- 2 tbsp dill chopped
- 1 tbsp chives chopped
- 1 tsp lemon juice
- Cucumbers
- Salt and pepper
Directions:
- Mix all the ingredients (besides bread & sliced cuckes) in a bowl.
Set aside.
- Take the crust off the bread, spread the cream cheese mixture on both slices, top with cucumber slices, salt and pepper.
- Cut in triangles, and Enjoy!
Notes:
- The cream cheese mixture can be made a few days in advance and stored in the fridge until ready to use.
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