Cream Cheese & Cucumber Sandwiches are my favorite classic tea party food! This simple recipe is rich and flavorful, yet refreshing at the same time. They’re the perfect accompaniment to a cup of tea, and delicious on their own or with a bowl of soup for lunch or dinner.

To make these sandwiches, we’ll start by making an herby cream cheese spread with fresh dill, chives, garlic powder, and cream cheese (vegan cream cheese works great here, too!). We’ll spread a thick layer onto sliced bread (sourdough is my favorite for this recipe, but you can use whatever you like), followed by thinly sliced cucumbers. Top with another slice of bread and cut into bite-sized pieces.

These sandwiches are a great option for a summer picnic or a fancy afternoon tea party. They are easy to make, and can be prepared ahead of time and stored in the refrigerator until you are ready to serve them.

Cream Cheese and Cucumber Sandwiches

Makes about 4-6 servings

Ingredients:

For the cream cheese spread:

8 oz cream cheese or vegan cream cheese (such as Kite Hill brand)
Squeeze of lemon (2-3 tbsp)
3-4 tbsp minced dill
2 tbsp minced chives
1/4 tsp garlic powder
Salt to taste

Other ingredients:

1 English cucumber, thinly sliced (Persian cucumbers are great here, too), very thinly sliced
Bread (such as sourdough, classic white, or pumpernickel)

To make:

Mix all of the ingredients for the cream cheese spread together and be a with a fork until fluffy.
Spread the cream cheese mixture onto each side of the bread. Add the thinly sliced cucumber and sandwich together.
Enjoy right away, or cut into bite-sized pieces for tea sandwiches.