Cucumber Tea Sandwiches
Ahhh, cucumber sandwiches—they’re light, refreshing, and always the first to disappear from the tray. This recipe, passed down from a dear aunt, takes that classic flavor and adds a creamy, herby twist. Perfect for luncheons, picnics, baby showers, or a quiet afternoon tea, these little sandwiches are as easy to make as they are to enjoy.
Ingredients
2 seedless cucumbers
1 loaf of miniature bread (pumpernickel, rye, wheat, or your favorite tea sandwich loaf)
16 oz cream cheese, softened
2 packets of Good Seasons Zesty Italian Dressing mix
Fresh chopped dill (for garnish)
Instructions
Prep the cucumbers: Peel and slice cucumbers into thin ¼-inch rounds.
Make the spread: In a bowl, mix the softened cream cheese and Italian dressing mix until smooth and creamy.
Assemble: Spread a small amount of the cream cheese mixture onto each slice of bread.
Top: Place a cucumber slice on each and sprinkle lightly with chopped dill.
Chill: Arrange on a platter and refrigerate until ready to serve.
Pro Tips
Use seedless cucumbers (like English cucumbers) for cleaner slices and less moisture.
For extra presentation, cut bread rounds with a cookie cutter or biscuit cutter for uniform, bite-sized sandwiches.
Want a lighter flavor? Mix a little sour cream or Greek yogurt into the cream cheese base.
Garnish with a tiny sprig of dill or a dusting of paprika for color.
Simple, crisp, and full of nostalgia, these cucumber sandwiches are a taste of summertime charm in every bite. ✨
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