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Cucumber Tea Sandwiches

The trick to these cucumber sandwiches is to find the perfect white bread that provides the right amount of structure, yet isn't tough.

I've found that Brownberry Country Buttermilk provides the exact texture you need.

The other trick is to make sure that the cream cheese mixture is close to room temperature. This allows you to spread it easily and evenly without tearing up your bread!

I also suggest using a mandolin to slice your cucumbers so you can achieve perfect, thin slices.


Makes: enough for 10-12 sandwiches

Prep Time: 15 minutes

Meet Emily the Epicure


Hi, I'm Emily. I'm a food fanatic and self-taught home cook with a passion for travel and growing my own food. I'm educated as a food anthropologist, which is a fancy way of saying I like to understand other cultures through their food - and take every opportunity to do so! This means my recipes span the globe, from classic American cuisine to Italian to Korean - you'll find a little bit of everything here!

Cucumber Tea Sandwiches


1 English cucumber, thinly sliced (on a mandoline)

8 oz. cream cheese

1/4 c mayonnaise

1/4 t garlic powder

1/4 t onion powder

1 dash Worcestershire sauce

1 loaf sliced white bread


  1.  Combine softened cream cheese, mayonnaise, garlic powder, onion powder, and Worcestershire sauce until smooth.

  2. Spread cream cheese mixture evenly on one side of each bread slice.

  3. Layer cucumber slices neatly on one of the bread slices.

  4. Flip other bread slice with spread on top to create a sandwich.

  5. Cut the crust off of all 4 sides and cut the remaining crustless sandwich in half or thirds to make tea sandwiches.

  6. Serve immediately. Components can be made ahead, but these are best when assembled just before eating.

  7. Enjoy!

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