Fresh Cream Cheese & Cucumber Tea Sandwich Recipe Easy Homemade Sourdough Delight
A simple and elegant tea sandwich featuring creamy herb-infused cream cheese and crisp cucumber slices on hearty homemade sourdough bread. Perfect for a light snack or brunch, these sandwiches offer a refreshing and satisfying flavor combination.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 8 slices sourdough bread, about 1/2 inch thick
- 8 ounces (225 grams) cream cheese, softened to room temperature
- 1 large English cucumber, thinly sliced
- 1 tablespoon fresh dill or chives, finely chopped (optional)
- 1 teaspoon fresh lemon juice
- Pinch of flaky sea salt
- Freshly ground black pepper, to taste
- 1 tablespoon softened butter (optional)
Instructions
- Wash and thinly slice the English cucumber. Lay the slices on a paper towel-lined plate and sprinkle lightly with salt. Let them rest for 5-10 minutes to draw out excess moisture. Blot off any released water with fresh paper towels.
- In a medium bowl, combine softened cream cheese, finely chopped fresh dill or chives, and lemon juice. Stir well until smooth and creamy. Season with a pinch of salt and freshly ground black pepper. Taste and adjust seasoning if needed.
- Using a sharp bread knife, slice the sourdough loaf into 8 even slices, about 1/2 inch thick. Optionally, lightly spread softened butter on each slice to add richness and help prevent sogginess.
- Spread a generous layer of the cream cheese mixture evenly over each slice of bread. Lay cucumber slices on 4 of the bread slices, overlapping slightly to cover the surface. Top with the remaining slices to form sandwiches. Press gently but firmly to help the sandwich hold together.
- Trim off the crusts carefully to create neat edges. Cut each sandwich into 2 or 3 finger-sized rectangles or triangles, depending on your preference.
- Serve immediately or cover and refrigerate for up to an hour before serving to let flavors meld without making the bread soggy.
Notes
Pat cucumber slices dry after salting to prevent soggy bread. Use room temperature cream cheese for easy spreading. Optionally spread butter on bread to add richness and prevent sogginess. Trim crusts gently to keep sandwiches neat. Prepare cream cheese mixture and cucumbers ahead but assemble just before serving for best freshness.
Nutrition
- Serving Size: 1 sandwich (2 finger
- Calories: 165
- Sugar: 2
- Sodium: 220
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 14
- Fiber: 1
- Protein: 5
Keywords: cream cheese, cucumber, tea sandwich, sourdough, easy recipe, light snack, brunch, homemade sandwich