Best 19 Cucumber Tea Sandwiches Recipes

CUCUMBER AND LEMONY DILL CREAM CHEESE TEA SANDWICHES

Steps:

• In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice. Season the mixture with salt and pepper.
• Lay the slices of bread on your work service and distribute the cream cheese evenly among each slice, spreading into a thin layer. Arrange the cucumber slices in rows over 3 slices of the bread. Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich. Serve immediately.

CUCUMBER TEA SANDWICHES

Steps:

• In a small bowl, beat the first eight ingredients until blended. Stir in the cucumbers, red pepper, onion, olives and parsley. Chill for up to 2 hours. , Remove crusts from bread; cut each slice into four triangles. Spread with cream cheese mixture. Garnish with cucumber slices and, if desired, dill sprigs.

CUCUMBER TEA SANDWICHES

Steps:

• In a small bowl, mix together the butter, parsley, chives, shallot and lemon zest.
• Lay the bread slices out on a clean work surface. Spread 2 teaspoons of the compound butter over each slice of bread. Trim the cucumber slices so that they are the length of the bread slices. (Save the scraps for salads.) Lay 4 pieces of cucumber across 1 slice of buttered bread--it is okay if the cucumbers overlap. Repeat on 5 more slices of bread. Season the top of the cucumbers lightly with salt. Next, add a single layer of radishes over the cucumbers, about 12 rounds per slice of bread.
• Toss the frisee with the lemon juice and a pinch of salt. Divide the frisee evenly over the radishes. Top the frisee with the remaining 6 slices buttered bread. Cut each sandwich into thirds with a serrated knife to make small rectangles. Serve immediately.

HERBED CHEESE CUCUMBER AND RADISH TEA SANDWICHES

Steps:

• Combine the cream cheese, goat cheese, butter, Parmesan, lemon juice and garlic in a small food processor and process until very smooth and light. Transfer to a medium bowl and stir in the chives, parsley and dill. Season with salt and pepper. Refrigerate until chilled but still spreadable, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Spread the bread on a baking sheet and bake, flipping the pieces once, until lightly toasted but not colored, about 10 minutes. Let cool.
• To serve, spread the cheese mixture on the toasts. Top with the sliced cucumber and radishes and garnish with dill sprigs.

CUCUMBER MINT TEA SANDWICHES

Steps:

• Place cucumber slices between layers of paper towels to remove excess moisture.
• In a small bowl, combine the mint, butter, and cream cheese; spread on one side of each slice of bread. Lay the cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down.
• Gently cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
• Makes 8 whole sandwiches, or 16 halves, or 32 fourths.

CUCUMBER AND CREAM CHEESE TEA SANDWICHES

Steps:

• Cut cucumber with a mandolin to make very fine slices. Lay slices on paper towels to drain.
• In a bowl, stir cream cheese, mayonnaise, garlic salt and dill together until smooth.
• Spread each slice of bread with a layer of the cream cheese mixture. Then lay cucumber slices in overlapping rows on one half of the bread slices. Top with remaining wheat bread slices.
• Cut crusts from each sandwich and then cut into quarters.

CUCUMBER AND PROSCIUTTO TEA SANDWICHES

Steps:

• In a small bowl, combine butter, chives, and mustard. Spread bread slices with a layer of seasoned butter. Top 8 bread slices with 2 slices each prosciutto and a layer of sliced cucumber. Season with pepper. Sandwich with remaining bread slices, buttered side down. With a sharp knife, cut off crusts, then cut each sandwich in half on the diagonal. Serve immediately or transfer to a platter and refrigerate, covered with plastic wrap, up to 3 hours.

CUCUMBER SHRIMP TEA SANDWICHES

Steps:

• Combine first 7 ingredients in a bowl.
• Trim the crusts from the bread slices.
• Spread the cream cheese mixture over the bread slices and cut into 4 triangles until you reach the number of shrimp you have.
• Arrange shrimp on each bread triangle. Arrange the cucumber evenly over shrimp.
• Chill, covered until serving.

ENGLISH CUCUMBER TEA SANDWICHES

Steps:

• Cut out rounds out of bread--white or wheat.
• Spread each round with butter.
• Spread a tad of soft cream cheese on top of the butter.
• Place a cucumber slice on top of this.
• Sprinkle with salt and pepper.
• Put a tiny piece of parsley on top OR sprinkle a little dry parsley or dill on top.
• Refrigerate.

ENGLISH TEA CUCUMBER SANDWICHES

Steps:

• Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
• Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
• Spread cream cheese mixture evenly on one side of each bread slice.
• Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
• Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.

TEA PARTY CUCUMBER SANDWICHES

Steps:

• In a small bowl, combine the cucumber, lemon juice, oil, salt, sugar and pepper. Let stand at room temperature for at least 2 hours. , Spread one side of each slice of bread with butter; cut each into four squares. Drain cucumber and pat dry; place two cucumber slices on each square. Garnish with watercress.

CUCUMBER MINT TEA SANDWICHES

Steps:

• In a small bowl combine the mint, the butter, and the cream cheese and stir the mixture until it is combined well. Spread the bread slices with the butter mixture, top 3 of them with the cucumber, distributing the cucumber evenly and seasoning it with salt, and top the cucumber with the remaining bread slices. Cut off and discard the crusts and cut each sandwich diagonally into quarters.

CHRISTA'S CUCUMBER BASIL TEA SANDWICHES

Steps:

• Beat cream cheese with half-and-half with an electric mixer in a bowl until smooth and easy to spread; stir in chives.
• Use a large round cookie or biscuit cutter to cut 24 rounds out of the bread slices. Spread each round with cream cheese mixture and top each canape with 1 or 2 thin cucumber slices and a basil leaf. If making ahead, cover tea sandwiches lightly with plastic wrap and chill.

HANNAH'S CUCUMBER TEA SANDWICHES

Steps:

• Peel and slice the cucumber into very thin rounds. They should be slightly transparent.
• Mix softened cream cheese with garlic salt and dill weed.
• Spread cream cheese mixture on one half of each sandwich.
• Spread cucumber slices on halves. If the slices are thin enough, overlap the slices.
• Close the sandwiches, de-edge them with a serrated blade, and cut into triangular halves.

CUCUMBER TEA SANDWICHES

Steps:

• Combine creme fraiche and dill.
• Sandwich Assembly: Spread one side of each bread slice with the dilled creme fraiche.
• Layer the cucumber slices over half of the bread slices. Top with the remaining bread and slice each sandwich into four smaller triangular tea sandwiches.
• Pierce garnish with frilly toothpick and through the sandwich.

LEMON CUCUMBER TEA SANDWICHES WITH MINTY MAYONNAISE (OR HUMMUS)

Steps:

• Note: If you have concerns about the raw egg yolk, use a good quality store bought mayonnaise or substitute cream cheese (softened). For a vegan version, replace the mayonnaise with hummus or a mayo' substitute: Recipe #754 for example.
• Minty Mayonnaise: in a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint.
• With motor running, add the oil in a slow steady stream and blend until emulsified. Season to taste with salt and pepper and transfer to a bowl.
• Tea Sandwiches: Spread each slice of bread generously on one side with the mayonnaise.
• On half the slices, arrange an even layer of lemon cucumber slices. Top with remaining bread slices.
• Cut each sandwich into quarters before serving.

QUICKIE CUCUMBER TEA SANDWICHES

Steps:

• Peel the cucumber and cut in half lengthwise. Use a spoon and scrape out the seeds. In a food processor, place the cucumber. Pulse until chopped VERY fine, but not pureed.
• Add to the remaining ingredients and mix well. Cover and refrigerate at least 2 hours before using to allow flavors to marry.
• Serve on crustless bread or fancy crackers.

CUCUMBER AVOCADO TEA SANDWICHES WITH DILL & MINT

Steps:

• Remove the pit from the avocados, and scoop into a food processor along with the lemon juice and salt. Puree until completely smooth, scraping down the sides ith a rubber spatula as necessary.
• Add the cucumber and pulse until cucumber is finely chopped.
• Add the mint and dill and pulse again so combine. You just want them well incorporated into the mid, not pureed.
• Let the mixture sit for 10 minutes or so to let the flavors marry, and then taste for salt and seasonings.
• Arrange the sliced of bread on the counter. Spread the avocado mixture onto all 12 slices.
• Add a single layer of cucumber on 6 of the slices.
• Close each sandwich.
• Use a steak knife to cut off the crusts.
• With a gentle touch (so as not to squish the filling out too much), cut each sandwich into 4 equal pieces, either squares or triangles.
• Serve topped with extra herbs, or lettuce.

CUCUMBER TEA SANDWICHES

Steps:

• Cut slices of cucumber into thirds or quarters. Place on half of the Gluten Free Original Pretzel Crisps® Minis.
• Spread or pipe cream cheese on top of cucumbers, then sprinkle with dill. Top with another mini to make itty bitty gluten free tea sandwiches.