Cucumber Dill Tea Sandwiches

Cucumber Dill Tea Sandwiches

Prep Time

15 minutes

Cook Time



6 people

Dainty tea sandwiches are easy to assemble and upgrade afternoon tea to special occasion status. Always use good quality thin sliced white bread. Paper-thin sliced of seedless English hothouse cucumbers and dill add fresh flavor to these classic tea sandwiches.

This recipe is part of our Teatime Series. “Low Tea” has been identified as a Top Ten Trend by The Food Channel, and so we put together a great afternoon tea to inspire you!

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Use a serrated knife when removing crusts for best results.


  • 1 package (4 ounces) cream cheese, softened
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon fresh lemon juice
  • Kosher salt and fresh ground black pepper, to taste
  • 12 slices good quality thin sliced white bread, crusts removed
  • 1/2 English (hothouse) seedless cucumber, thin-sliced into 48 slices


  • 1 In a small bowl, combine cream cheese and dill, lemon juice and stir to blend; season to taste with kosher salt and pepper.
  • 2 Spread the cream cheese mixture evenly on 12 slices of bread; arrange 6 of the cream cheese covered bread slices on flat work surface.
  • 3 Top each with 6 cucumber slices; close with top halves of tea sandwiches and press lightly to close. Using a serrated knife carefully cut off crusts.
  • 4 Diagonal slice each sandwich in half and arrange on a serving plate. Garnish with additional fresh dill sprigs, if desired.
  • 5 Serve immediately or cover and refrigerate to hold.



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