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Cucumber Tea Sandwiches with Dill

Section: Perfect Side Dishes to Complete Any Meal

Cucumber tea sandwiches deliver a refreshing bite with a creamy filling made from shredded cucumber, chives, and dill blended into softened cream cheese. Removing the cucumber seeds and excess water keeps every slice crisp, while a touch of ranch seasoning boosts flavor. Use soft bread, such as pumpernickel or marble rye, removing crusts for elegance. An optional thin layer of butter helps seal in moisture and prevent sogginess. Serve these delicate finger sandwiches alongside fruit platters, deviled eggs, or crostini for a charming afternoon tea or special celebration. Prepare just before serving, or chill for no more than 24 hours for best freshness.

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Luna chef wearing a white shirt.
Recipe Author Luna
Updated as of Tue, 15 Jul 2025 20:16:19 GMT
A stack of cucumber sandwiches. Bookmark
A stack of cucumber sandwiches. | foodbymary.com

Cucumber sandwiches have always filled a special spot at family gatherings and holiday tables for us. Their perfect light crunch and luscious creamy filling make them a favorite for tea parties and celebrations alike. This recipe stays true to the classic taste but adds a few helpful twists to ensure every bite is bright and never soggy.

This sandwich always disappears within minutes at parties in my house. I still remember the first time I served them for a baby shower – not a single quarter was left on the plate.

Ingredients

  • Cucumbers: choose English cucumbers for tender skin and fewer seeds or any fresh cucumber from the market for the best taste
  • Cream Cheese: allow this to come to room temperature for a silky spreadable texture. Choose bricks of cream cheese over tubs for a thicker consistency
  • Fresh Herbs: use chives and dill for freshness or substitute your favorite tender herbs like parsley or tarragon. Buy vibrant green bunches with no drooping leaves
  • Ranch Seasoning: this is a modern twist it brings a bit of zest and balance. You can omit it for a classic version
  • Salt and Pepper: adjust to your personal taste. Freshly ground pepper gives the best flavor
  • Bread: go for a soft sandwich loaf or something hearty like marble rye or pumpernickel. Ask your bakery for loaves with a fine even crumb and slice off the crusts for the best look

Step-by-Step Instructions

Prep the Cucumbers:
Peel your cucumbers and halve them lengthwise. Scoop out the soft center with a spoon. Grate with the large side of a box grater on a sturdy cutting board. Wrap the shreds in a clean cheesecloth or dish towel and squeeze thoroughly until nearly all the moisture is out. The drier the cucumber, the less soggy your sandwich.
Mix the Filling:
Combine the dried grated cucumber, very soft cream cheese, fresh herbs, and ranch seasoning if using in a medium bowl. Beat together with a wooden spoon or hand mixer until completely smooth and fluffy. Taste and add a small pinch of salt or pepper if the mixture needs it.
Assemble and Spread:
Lay out the trimmed bread slices in pairs on your work surface. Spread a generous amount of the cucumber filling on one slice of each pair, pressing lightly into the corners. Top with the matching slice.
Trim and Cut:
Using a long serrated knife with a gentle sawing motion, cut each sandwich into quarters or triangles. Wipe the knife in between cuts for the cleanest edges. Arrange the sandwiches on your prettiest platter just before serving.
A cucumber sandwich on a white plate. Bookmark
A cucumber sandwich on a white plate. | foodbymary.com

One memory that always makes me smile is seeing my grandmother teaching me how to squeeze the cucumber as dry as possible and insisting that patience in this one step makes for the best sandwich texture. Dill has always been my favorite herb in the filling – it is subtle but makes all the difference.

Storage Tips

For leftovers or if you need to make them a little ahead, place the sandwiches in a single layer on a plate and cover tightly with plastic wrap. Store refrigerated and enjoy within twenty four hours for the freshest bread and filling texture. I do not recommend freezing these as the bread will lose its softness.

Ingredient Substitutions

If you cannot find English cucumbers, reach for Persian cucumbers or peel regular ones well. Swap in whipped cream cheese for a lighter texture or try a dairy free spread if needed. Any mild sandwich bread will work including white wheat or even gluten free options as long as they are soft and fresh.

Serving Suggestions

These sandwiches are wonderful with a fruit platter, some lightly salted nuts or crisp fresh vegetable crudites. For a festive tea tray, try adding deviled eggs or a stack of crostini with your favorite toppings. Garnish with extra dill or thin cucumber rounds for a pretty finish.

A cucumber sandwich on a plate. Bookmark
A cucumber sandwich on a plate. | foodbymary.com

A Little History

Cucumber sandwiches have roots in English afternoon tea traditions dating back to the Victorian era where light elegant foods were an important part of social gatherings. My family has kept this tradition alive on both sides of the Atlantic, and now every party feels a little more special with a plate of these sandwiches.

Frequently Asked Questions

→ How do you prevent cucumber sandwiches from getting soggy?

Squeeze grated cucumber well to remove moisture, and spread a light layer of butter or cream cheese on the bread to keep it crisp.

→ What kind of bread works best?

Pumpernickel, marble rye, or similar soft breads make perfect bases for these dainty sandwiches. Always remove the crusts for a classic touch.

→ Can I make cucumber sandwiches ahead of time?

You can prepare them up to one day in advance. Store covered in the refrigerator and serve within 24 hours to keep them fresh.

→ Should cucumbers be sliced or shredded?

Shredding cucumbers and squeezing out excess juice creates a creamy filling and prevents excess moisture in the sandwiches.

→ What herbs pair well with cucumber sandwiches?

Fresh chives and dill add bright, fragrant flavors, but you can experiment with other soft herbs like parsley.

→ Is ranch seasoning necessary?

It adds extra flavor, but the sandwiches are delicious even without it. Mild herbs and cream cheese shine through either way.

Cucumber Tea Sandwiches with Dill

Light cucumber sandwiches with cream cheese, chives, and dill—ideal for parties or afternoon snacks.

Prep Time
20 minutes
Cooking Time
~
Overall Time
20 minutes
Recipe Author: Luna

Dish Category: Side Dishes

Recipe Difficulty: Beginner-Friendly

Cuisine: British

Serves: 8 Serving Size (32 finger sandwiches)

Dietary Options: Vegetarian

What You’ll Need to Cook

→ Sandwich Filling

Ingredient 01 2 large English cucumbers, peeled, seeded, and coarsely grated
Ingredient 02 225 grams cream cheese, softened
Ingredient 03 2 tablespoons fresh chives, finely minced
Ingredient 04 1 tablespoon fresh dill, finely chopped
Ingredient 05 2 teaspoons ranch seasoning powder (optional)
Ingredient 06 1/4 teaspoon sea salt, plus extra to drain cucumbers
Ingredient 07 1/8 teaspoon freshly ground black pepper

→ Assembly

Ingredient 08 16 slices pumpernickel or marble rye bread, crusts removed
Ingredient 09 Softened butter for crumb coat (optional, about 30 grams)

Steps to Prepare

Step 01

Peel cucumbers, slice lengthwise, and remove seeds with a spoon. Coarsely grate the cucumbers using the large holes of a box grater.

Step 02

Place shredded cucumber into a cheesecloth or clean tea towel. Squeeze thoroughly to remove as much excess liquid as possible.

Step 03

For best results, sprinkle grated cucumbers with a pinch of salt, let stand 15 minutes, then squeeze again to extract further moisture.

Step 04

In a large mixing bowl, combine drained cucumber, cream cheese, chives, dill, and ranch seasoning if using. Beat with a hand mixer or spoon until smooth and well blended. Adjust seasoning with salt and pepper to taste.

Step 05

Lay bread slices on a clean surface. Optionally, spread a very thin layer of softened butter on one side of each slice to prevent sogginess.

Step 06

Spread an even layer of the cucumber filling onto 8 slices of prepared bread. Top each with a second bread slice to form sandwiches.

Step 07

Using a sharp serrated knife, cut each sandwich into quarters or triangles. Arrange on a serving platter and garnish with snipped herbs or cucumber slices if desired.

Extra Cooking Tips

  1. For extra crisp texture, always squeeze cucumbers thoroughly and optionally salt before draining.
  2. Butter or cream cheese 'crumb coat' on the bread reduces risk of soggy sandwiches when assembling ahead.
  3. Best served fresh but can be refrigerated, tightly wrapped, for up to 24 hours.

Must-Have Tools

  • Box grater
  • Mixing bowl
  • Cheesecloth or clean tea towel
  • Hand mixer or large spoon
  • Serrated knife
  • Cutting board

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.
  • Contains dairy from cream cheese and optional butter
  • Contains gluten from bread

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.
  • Calories Count: 115
  • Fats: 5.5 grams
  • Carbs: 13 grams
  • Proteins: 3.2 grams