I compiled 4 different recipes and made multiple changes for the better to make these English Tea Cucumber Sandwiches—The Best.
The texture of these sandwiches is wonderful. They are soft and creamy with a slight crunch from the cucumber.
This recipe has a great balance of seasoned cream cheese with a hint of lemon that cuts through; the dill, chives and cucumber compliment the other flavors deliciously.
I put on this British afternoon herbal tea party for my sister-in-law’s baby shower and we served the cucumber sandwiches to the guests.
Crustless English cucumber sandwiches are traditionally served at an afternoon tea.
They are usually displayed on a tea stand.
I made three Victorian Tea Stands for the afternoon tea. This is what is served on the different tiers of the stand…
Bottom Tier: crustless cucumber sandwiches and other crustless finger sandwiches. Middle Tier: English scones (served with jam, lemon custard, and clotted cream or butter). Top Tier: a variety of small finger pastries, cookies, and cakes.
I liked the cucumber sandwiches so much, I ate quite a few. I preferred them over the other food on the tea stand.
So, I decided to make them again and improve the recipe even more.
Once I made a few changes, they turned out even more delicious! Seriously, this recipe is soooo good!
Supply List for The Best English Tea Cucumber Sandwiches
Ingredients for The Best English Tea Cucumber Sandwiches
8 oz Cream cheese, room temperature
1/4 C mayonaise
3 Tablespoons sour cream
1 1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
pinch of pepper
dash of Worcestershire sauce
1/3 Cup dill, chopped
1 Tablespoon fresh chives, chopped
1 English cucumber, peeled (if desired) and thinly sliced
12-16 slices of white bread
Directions on how to make The Best English Tea Cucumber Sandwiches
…continue reading or watch the video above.
- Mix Cream cheese in a mixer until smooth.
- Add sour cream, mayo, onion powder, garlic powder, salt, pepper, lemon juice and Worcestershire sauce
- Stir in chives and dill until well mixed.
- Peel and thinly slice cucumber
- Spread cream mixture on bread, place cucumbers on top and top with another slice of bread with cream mixture on it.
Note- You can get 6 full sandwiches out of this recipe—if you thickly spread the cream on both sides of the sandwich. You can get an additional 2 full sandwiches for a total of 8 if you spread the cream more sparingly.
- Cut off the edges/crust of the sandwiches
- Slice the sandwiches into 3rds.
- Serve immediately or cover well and refrigerate until served.
Tip— If you would like a stronger more developed flavor, make the cream cheese mixture a few hours to a day before serving and then peel the cucumber and assemble the sandwiches. This allows the cream cheese and other ingredients to develop more.
I’d recommend these cucumber sandwiches anytime. They are especially great for a snack or light lunch (even if you aren’t pairing it with hot tea).
I made these for my family and everyone but my son (who doesn’t like cream cheese) loved them. My husband, daughter and I ate them all up. We all really enjoyed them.
I love this recipe and will be continuing to make these sandwiches exactly like this.
If you try these English Tea Cucumber Sandwiches—The Best, please leave a review on the recipe below.